Global Inspirations Take Centre Stage in IREKS’ Latest Baking Solutions at iba 2025

IREKS is inviting bakers to explore a world of flavour with its latest ingredient innovations, designed to tap into global trends and elevate product variety. With a strong presence at iba 2025, the company will showcase how its new clean label and plant-based concepts can help bakeries create standout products with international flair, unique textures, and long-lasting freshness.

CRAFT MASTER DURUM leads the portfolio, offering a balanced durum sourdough that lends baked goods a strong, distinctive flavour profile. Just a small addition is enough to transform traditional loaves or add authenticity to Mediterranean-style classics. The product promises consistent quality and safe processing, making it ideal for both creative experimentation and reliable production.

For bakers seeking to add both bite and trend appeal, TEN SPROUTS delivers a mix of ten sprouted seeds combined with dried wheat sourdough. Fully vegan and clean label, it contributes aromatic flavour and texture that align with growing consumer interest in wholesome, functional ingredients.

Riding the wave of oat popularity, IREKS SOFT OAT combines four oat-based components – pregelatinized wholemeal flour, flakes, sourdough and malt flour – to produce baked goods with a delicate sweetness and soft texture. It’s ideal for everything from traditional breads and toast to Danish-style “Hafersplitter”.

Also new is UNSER BUCHWEIZENVOLLKORN, a multi-faceted mix built around buckwheat and spelt. This blend of wholemeal flours, sourdough and roasted buckwheat delivers a moist crumb, mild nutty taste, and longer shelf life – bringing a modern twist to wholemeal baking.

Finally, IREKS continues to expand its range of decorative and flavour-enhancing toppings, offering bakers endless possibilities to customise crusts and create new taste experiences.

Visitors can explore the full range of innovations at Stand A11 and the IREKS trend island in Hall 15, Food14.