This was particularly evident in the multitude of innovative approaches and products presented at the trade fair.
The industry is increasingly focusing on variety and quality in order to meet the rising demands of consumers. Numerous sourdough variants were in the spotlight, which not only provide more flavor but are also easier to digest. Another key topic was how to deal with the current shortage of cocoa. Creative cocoa alternatives, which are already available at FB Food, were particularly impressive in this regard.
The trend toward less sugar with full flavor was also omnipresent at the IBA. Many exhibitors presented solutions that use reduced amounts of sugar yet still offer an intense taste experience—and with short ingredient lists in line with the clean label concept. In addition, sustainable ideas were presented, such as the resource-saving recycling of rich residues from brewing. These are used to naturally enrich baked goods with valuable fiber, thereby increasing their digestibility and nutritional value.
We are taking numerous new ideas from these developments with us and will integrate them into our daily work and the development of innovative products for our customers. Whether innovative sourdough varieties, creative cocoa alternatives, reduced-sugar baking mixes with full flavor, or fiber-rich products made from sustainable raw materials—we offer our customers tailor-made solutions precisely tailored to their needs. Through this continuous development, we are constantly improving our range and supporting our customers in actively shaping the future of baking.
