What’s New at iba 2025?
From cutting-edge ovens to AI-driven production lines, iba 2025 is shaping up to be a showcase of serious innovation for the global baking industry. This May, the world’s leading trade fair for bakery, confectionery and snacks will bring together equipment manufacturers, ingredient specialists and digital solution providers from over 50 countries.
This year’s focus is firmly on future-proofing the bakery value chain. Sustainability, automation and digitalization are front and centre, with exhibitors unveiling technologies aimed at boosting efficiency, reducing waste and meeting changing consumer demands. Whether it’s energy-saving tunnel ovens, real-time quality monitoring, or novel plant-based ingredients, iba 2025 promises to offer a first look at the tools that will define the next era of baking. Here are some of the highlights of the show.
Highlights
ScanRG is presenting its pioneering scanner technology for inline and offline quality control of baked goods. In hall 13 at stand 13.B46, visitors can see the powerful solutions that combine 3D scanning, color measurement in RGB and near-infrared (NIR) and efficient data processing in a single device.
The INLINER was specially developed for the inline quality control of baked goods and is based on the proven technology of the multispectral N1 scanner. The device captures products on the conveyor belt in 3D, color and near-infrared and calculates product parameters in real time, even at high belt speeds. Products that are outside specified tolerances can be automatically sorted out using compressed air, for example. With the BAKEMETER, ScanRG presents another highlight for offline quality control. The versatile device is suitable for analyzing bread, rolls, croissants, cookies, pralines, pizza, chocolate bars and cakes.
Sveba Dahlen is exhibiting new technology at booth Hall 9 / D31 in the Middleby Bakery Group area. Sveba Dahlen will have several machines on display at the booth:
Rack Oven V-Series – Model V42 The V-Series, model V42, is a powerful gas-powered rack oven. The V-Series is also available in electric and oil-powered versions. This double-rack oven comes in three different sizes, making it ideal for medium to large bakeries. It features a high-performance steam system for fast recovery, rotating racks, an easy-to-use touch panel, a soft-start function, an automatic rotation stop for easier loading and unloading, and an optimized airflow heating system for superior baking results.
Exodraft – an Intelligent Energy Solution for Gas-Fired Rack Ovens and Tunnel Ovens. Exodraft is the smart add-on that helps bakeries optimize energy use in gas-fired rack ovens. With advanced heat recovery technology, Exodraft reduces energy consumption, operating costs, and CO₂ emissions.
Glimek Bread Line – The Glimek Bread Line BL180 will be demonstrated live with dough multiple times per day. The Glimek Bread Line reduces labor requirements while ensuring consistent, precise results. With automated dough handling, every product is produced with identical weight and volume, eliminating the need for extra dough per portion, ultimately reducing costs.
Anton Paar exhibits under the theme Advanced Quality Control, highlighting technologies that support quality assurance across baking and food production.
The company will spotlight several key instruments, including the Brabender ExtensoGraph and ViscoQuick, which provide detailed insights into dough performance and viscosity. Also on show: the Anton Paar ViscoQC for optimizing flow consistency in fillings and coatings, the Litesizer for precise particle size analysis of powders and emulsions, and the MCR Rheometer for advanced rheological testing of bakery applications such as whipped creams, glazes, and coatings. Additional systems for analyzing oxidation stability, sweetness, and consistency will also be demonstrated.
Brabender ExtensoGraph is making its debut at iba is the next-generation Brabender ExtensoGraph. Building on the Extensograph-E, the new model delivers enhanced precision in measuring dough stretching and processing properties. Upgrades include improved temperature and humidity control, compliance with ISO, AACCI, and ICC standards, and the ability to analyze very strong or elastic doughs.
WIESHEU presents a consolidated display of baking technologies with subsidiaries WACHTEL ABT, Atollspeed, Winnovation, and CoBa AfterSales. The companies will exhibit together at Hall 14, Stand D31, showcasing expertise in hot-air, deck, rack, and hybrid baking systems. A highlight of the stand will be the Dibas blue2 PICCOLO C, a compact combination oven developed by WIESHEU and WACHTEL, designed to deliver flexibility and performance in a small footprint.
The unit integrates WIESHEU’s Dibas blue2 convection oven with up to three of WACHTEL’s PICCOLO Pro Plus deck ovens, combining technologies to offer space-saving, energy-efficient baking. Features include a retractable oven door, rapid steam generation, MULTI ZONE BAKING chambers, and the POWER STEAM system for improved product shine and consistency.
Also debuting at the show is WACHTEL’s ATLAS EVO 3, the latest evolution of its flagship rack oven. The unit focuses on energy efficiency and flexibility, with interchangeable gas, oil, or electric heating modules, and features such as the IQ-TOUCH control system, ENERGY MANAGER, and triple-insulated glass.
WIESHEU will also unveil the Dibas smart modular system, designed for in-store baking. Available in S and L formats, the system can accommodate up to 15 trays and includes features such as automatic cleaning, touchscreen control, and optional loading systems.
Baktec unveils its latest CERES and UNIVERS range of water mixing and measuring devices, designed to ease day-to-day operations for bakers and service teams. With a focus on user-friendliness, durability and simplified maintenance, the new appliances aim to support professionals amid growing staff shortages in both bakery production and technical service.
Engineered for quick installation and intuitive operation, the new devices can be up and running within minutes—reducing training time and minimising disruption. Key improvements include easier access to components, tool-free servicing, and a more compact design ideal for space-restricted environments.