• “Diets have changed considerably in recent years, and the desire for alternative proteins continues to grow. Our co… https://t.co/Jy83s5ep6t
  • “This vision of expanding our business will allow FONA to continue to grow flavors and provide great job opportunit… https://t.co/mrnNlkUMfj
  • Nico Roesler, North American Pretzel & Snack Equipment Sales Manager, Reading Bakery Systems shared with Asia Pacif… https://t.co/Yloo0C720L
  • 📺 Bakery industry weekly news 📺👇👇 https://t.co/3riHXddYx5 Subscribe to our magazines: https://t.co/tGTw7UyDMA… https://t.co/BxGYXpAzo6
  • “We are pleased to welcome Mitchell to RBS. He brings a unique blend of product development and culinary experience… https://t.co/rru6nIadys
  • "As a unique microbial protein, yeast protein can not only provide similar nutritional value to animal protein, but… https://t.co/dpQsiFPtUX
  • One of the focal points of ProSweets Cologne is going to be the new Ingredients event zone in Hall 5.2 next to the… https://t.co/raaSkSmeqZ
  • “By understanding how values, behaviors and appetites are changing, and the drivers behind these shifts, food and b… https://t.co/Xfcx0BEu3K
  • “With more than 20 years at Corbion, Lonneke van Dijk brings a wealth of technical knowledge, marketing experience… https://t.co/ckdUBwrlMp
  • In announcing the December cancellation, PLMA assured its members, retailers, and other parties in the private labe… https://t.co/lhmfjHKtnG
  • “Although many businesses have initiated digitalization strategies in response to the pandemic, this idea began bef… https://t.co/hbDt7QA3D6
  • “With Hershey behind this amazing brand, I am confident that anyone who would like to enjoy these deliciously bold… https://t.co/zmI6RgDPcJ
  • What can plant managers do to minimize cleaning time while maintaining, and even improving, food safety? https://t.co/6zyj8XnQz3
  • The new brioches have clean label recipes, meaning they are made only from the essential ingredients of natural ori… https://t.co/2BNIq1LihM
  • Nominations for the Bread Heroes came in from across the USA. “All the nominees in this year’s Awards truly deserve… https://t.co/dNKUPFpIsL
  • 14,745 registrations and 6,360 minutes of knowledge transfer were recorded as part of the online presentations with… https://t.co/Y077LiVFyI
  • Although gelatin is typically associated with gummies or other confectionery due to its irreplaceable thermo-revers… https://t.co/yUwDNSlsIQ
  • Consumer testing confirms that Cargill’s new white chocolate range stands apart from other options, with 92% of con… https://t.co/SjlfLtv9Gl
  • The entire unit can be rolled to various destinations throughout the plant, eliminating the cost of multiple statio… https://t.co/wKxXYg7L3a
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iba.CONNECTING EXPERTS Sets the Course for 2023

iba.Connecting Experts networked the global baking industry with two digital events in 2021: a total of 8,304 unique users from 136 countries met up on the virtual platform across the world. 14,745 registrations and 6,360 minutes of knowledge transfer were recorded as part of the online presentations with renowned experts. The course is thus set for the 2022 business year and a live reunion at the iba 2023.

The baking industry met up once again in the virtual space from 25-28 October 2021. Questions, discussions and impulses: the participants made full use of the extended 28 live Q&A sessions and the live presentation by the Akademie Weinheim to communicate with the experts in real time. The presentations which received the most interest were “How to increase the water absorption of your baked goods”, “Soft Roll and Bun Production” and “Baking Manufacturing Trends – Examining the U.S. Market”.

Participants were able to specify several focal topics when they logged in as part of the interest-based recommendations. 55% were especially interested in the topic of crafts. This was followed by over 43% in raw materials and ingredients, automation, dough preparation, ovens and production equipment, as well as 40% in trending topics. On top of this, the participants also had the opportunity to speak to prizewinner Heinrich Beck (Baker of the Year 2021) and track other awards online.

The world’s best baker and confectioner in 2021 were announced in the course of the UIBC Award Gala at iba.Connecting Experts. Domi Velez from Spain was selected as the UIBC World Baker of the Year and David Schmid from Switzerland was chosen as the UIBC World Confectioner of the Year 2021. In addition, Günther Koerffer was elected as the new UIBC President as part of the UIBC Congress Meeting.

Focus: iba in 2023

“We had the courage to take a new path and initiate a virtual network event. The industry’s longing for international exchange is what motivated us the most. World premières were presented, future-oriented lectures were held and the course was set for the new business year at iba.Connecting Experts. We are very grateful for the support and the professional cooperation with everyone who helped make iba.Connecting Experts such a valuable and successful meeting place for the industry. We are now looking forwards to iba 2023. We will provide the market with a strong iba in all its diversity and incorporate our experiences and ideas into the event. We are very excited to see everyone again in person!” said Susann Seidemann, Director of iba.

The iba team is now concentrating on the global trade fair, which will be taking place again live in October 2023 at the Fairground Munich. From 22 – 26 October 2023, the whole world will finally be able to meet up again for the iba in Munich. Then it shall be time to smell, taste and feel once more. Key speakers, freshly baked bread, competitions, product displays, tasting sessions and tours: the industry will finally unite again live.

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