The next edition of Iba is full of changes. Not only has it gone from being a triennial to a biennial event, but it has also changed location (from Munich to Düsseldorf) and season (from autumn to spring).

From May 18 to 22, Iba will gather the latest trends in the baking and pastry industry. What’s more, this year it offers a new concept, iba.Food Trends, in Hall 15. This area is where exhibitors will present everything from innovative raw materials and baking ingredients to healthy ideas. And within this section is Iba.Stage, a space for conferences, debates, and presentations to foster exchange and networking.

But what trends will be seen at the fair?

In the constantly evolving baking industry, it is essential to overcome challenges such as nutritional optimization, sustainability, and consumer demand without sacrificing flavor. For this reason, Iba visitors will discover new ingredients and chocolate combinations. They will also find versatile fruit and cream fillings for all types of baked goods, as well as high-quality dairy-free whipped cream certified by ISO9001, ISO22000, and Halal.

Fermented sourdoughs continue to be in vogue. Thus, the fair will showcase baker’s yeasts that meet consistent quality standards and enzyme-based baking solutions. Those who enjoy colorful pastries or desserts will also find toppings with natural colorings.

Iba will also bring together healthy snack alternatives, gluten-free and vegan options, and those with less sugar and fat, in line with a responsible and conscious lifestyle.

Apart from trends, Iba will also showcase innovative and entrepreneurial companies in the iba.StartUp Area, the possibilities offered by digitalization in the iba.Digitalization Area, and new technical solutions to increase product appeal in the Iba.Confectionery Tec Area.

In terms of competitions, the fair will host the iba.UIBC Cup of Bakers and iba UIBC Cup of Confectioners, the Bread Sommelier World Championship, and the Bakery of the Future design competition.