IFF to Showcase Baking Solutions at IBIE 2025

IFF will spotlight science-driven innovations designed to help industrial bakers manage cost volatility, regulatory shifts, and changing consumer demands at the International Baking Industry Exposition (IBIE) 2025 in Las Vegas.

With commodity prices under pressure — including cocoa doubling and egg supplies remaining tight — IFF is presenting its CURE platform, which combines enzyme blends, system blends and natural flavors to reduce reliance on costly ingredients. At its booth, visitors can sample cupcakes made with 50% fewer eggs and brownies with 30% less cocoa.

Regulatory compliance is another focus. IFF will showcase natural color alternatives, label-friendly hydrocolloids and shelf-life solutions that address new restrictions on food dyes and evolving definitions of “healthy” products.

Health-conscious consumers are also driving reformulation. Prototypes on display include high-protein tortillas and nutrition bars fortified with soy protein and prebiotic fiber, targeting demand for lower sugar, higher protein and cleaner-label bakery items.

Two new technologies will debut at IBIE: a bake-stable pectin sourced from citrus peels for reduced-sugar applications, and a next-generation fresh-keeping enzyme that extends bread softness and resilience for up to 34 days.

IFF said the demonstrations are designed to provide practical, scalable solutions that inspire new product development while addressing real-world pressures faced by bakeries.

IFF will exhibit at booth 3855 from 14–17 September at the Las Vegas Convention Center.