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iba.STAGE

Fresh input for the baking industry.

Visitors found the iba.STAGE in Hall 15, in the centre of the iba.FOOD TRENDS AREA. Presentations and panel discussions on all our focus topics awaited them, as well as short daily presentations by all iba.FOOD TRENDS AREA exhibitors. The presentations were held in German or English. An interpreter was provided in each case. A delicious range of hot drinks awaited visitors at the coffee bar.

Programme

iba 2025 Everything

Past events

iba.STAGE
May 22, 2025 1:00 PM - 1:20 PM | Hall 15

Sour dough to replace bakers yeast

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Thomas Lepold
iba.STAGE
May 22, 2025 12:30 PM - 12:50 PM | Hall 15

Cocoa Shortage & Rising Prices – How ChoViva Offers a Chocolate Alternative for the Baking Industry

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Felix Lang
iba.STAGE
May 22, 2025 12:00 PM - 12:20 PM | Hall 15

From Dough to Biscuits: Rotary Molder Belt Performance, Challenges & Solutions

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Stefano Tondini
iba.STAGE
May 22, 2025 11:30 AM - 11:50 AM | Hall 15

AMMcare for Bakeries: Save Time, Reduce Mistakes, and Think About Bread, Not Belts

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Louden Hand
iba.STAGE
May 22, 2025 11:00 AM - 11:20 AM | Hall 15

iba.FOOD TRENDS AREA - Exhibitor Sum Up

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iba.STAGE
May 22, 2025 10:30 AM - 10:50 AM | Hall 15

Rethinking cold stores: Hidden energy storages in the bakery industry

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Nicòlas Juhl
iba.STAGE
May 22, 2025 10:00 AM - 10:20 AM | Hall 15

Fermented seeds as a contribution to the enjoyment and healthiness of baked goods

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Thomas Lepold
iba.STAGE
May 21, 2025 4:00 PM - 4:20 PM | Hall 15

Advancing Sustainable Packaging through a Circular Economy Approach

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Richard Hobson
iba.STAGE
May 21, 2025 3:30 PM - 3:50 PM | Hall 15

Automating Tradition: How Hack AG is Revolutionizing Bakery Production Cobot Palletizing

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Anton Zimmer
iba.STAGE
May 21, 2025 3:00 PM - 3:20 PM | Hall 15

Social Recruiting – 30 Creative Content Ideas in 20 Minutes

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Edda Klepp
iba.STAGE
May 21, 2025 2:30 PM - 2:50 PM | Hall 15

Artificial Intelligence In Industry

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Jorge Zarate
iba.STAGE
May 21, 2025 2:00 PM - 2:20 PM | Hall 15

Smart Wash: Reduce Costs, Improve Quality and Sustainability

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António Jorge
iba.STAGE
May 21, 2025 1:30 PM - 1:50 PM | Hall 15

Acerola for Clean-Label Baking: A Natural Vitamin C Solution

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Josephine Hahn
iba.STAGE
May 21, 2025 12:30 PM - 12:50 PM | Hall 15

Fresh out of the Oven: Dawn’s latest trends and insights impacting the bakery landscape

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Sarah Browner
iba.STAGE
May 21, 2025 12:00 PM - 12:20 PM | Hall 15

Game changer for the baking industry: First enzymatic flavour improver

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Roman Gradert
iba.STAGE
May 21, 2025 11:00 AM - 11:20 AM | Hall 15

iba.FOOD TRENDS AREA - Exhibitor Sum Up

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iba.STAGE
May 21, 2025 10:30 AM - 10:50 AM | Hall 15

Food and luxury foods today - public perception vs scientific reality

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Manon Struck-Pacyna
iba.STAGE
May 21, 2025 10:00 AM - 10:20 AM | Hall 15

Flour power, or what?

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Sven Mostegl
Michael Gutting
iba.STAGE
May 20, 2025 4:00 PM - 4:20 PM | Hall 15

Achieving Optimal Environmental and Economic Efficiency with Baking Pans

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William Bundy
iba.STAGE
May 20, 2025 3:30 PM - 3:50 PM | Hall 15

Bread revolution - fully fermented, fully healthy, fully true

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Sven Mostegl
iba.STAGE
May 20, 2025 3:00 PM - 3:20 PM | Hall 15

Firefly Preventive and Protective Solutions for the Baking Industry Technology

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Franz Heller
iba.STAGE
May 20, 2025 2:30 PM - 2:55 PM | Hall 15

Executive Insights from the US Commercial Baking

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Eric Dell
Bill Quigg
Cordia Harrington
iba.STAGE
May 20, 2025 2:00 PM - 2:20 PM | Hall 15

The Future of Biscuit & Cracker Baking: New Emithermic XE Oven to Replace DGF Baking Technology

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Joe Pocevicius
iba.STAGE
May 20, 2025 12:30 PM - 12:50 PM | Hall 15

Fresh out of the Oven: Dawn’s latest trends and insights impacting the bakery landscape

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Sarah Browner

  Discover the future of baking

All posts
Logo Bindewald & Gutting Mühlengruppe

Bindewald & Gutting Mühlengruppe

15 / G21
Expertise

The smart ingredient malt … and its natural power

Malt is a true all-rounder. Properly dosed, it gives biscuits, cakes or chocolate muffins a particularly aromatic depth and intense flavour. Depending on the degree of roasting, malt can be used to achieve caramel tones - or even replace cocoa. Natural, versatile, full of taste, flavour & colour!

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Logo FactoryXperts

FactoryXperts

13 / A41
Product-Highlight

Raw material handling with FactoryXperts

FactoryXperts’ raw material handling creates smooth processes by taking a holistic approach towards all production processes – from the raw material area to the packaged product. This prevents interface and performance problems.

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Logo Middleby Bakery

Middleby Bakery

9 / D31
Product-Highlight

MW Line Mixers – High-Performance mixing solution: Escher Mixers at iba 2025

Join Escher Mixers at iba 2025 to explore our high-performance mixing solutions designed for all dough types. Visit us at the Middleby Bakery stand, 9.D31!

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