With its successful mix of diversity and innovative strength, Iba 2025 has once again proven that it is the international hub of the industry. From May 18 to 22, 985 exhibitors from 46 countries showcased a variety of products that can only be experienced on this scale and at this level at the world's leading trade fair. This attracted 49,115 visitors from 149 countries to Düsseldorf to find out about the latest developments. Both exhibitors and visitors were extremely satisfied with the in-depth, targeted, and cooperative discussions.
The trade fair brought together the global baking industry on an area of 100,000 square meters. The Iba covered the entire spectrum from craftsmanship, digitization, automation solutions, and production to energy-efficient ovens, cooling, packaging, food trends, and raw materials. Visitors were able to experience first-hand the trends that are driving the industry and the solutions that will be needed to meet the challenges of tomorrow. Roland Ermer, President of the German Bakers’ Confederation commented: “Iba 2025 was a gathering of the baking sector that I will remember for a long time. Over the past five days, I’ve experienced with great enthusiasm just how passionate the baking trade can be, both nationally and internationally. The competitions showcased outstanding craftsmanship, we had inspiring discussions with fellow professionals and took home a great deal of knowledge and inspiration. Once again, it became clear: exchange and dialogue are the driving forces of our baking industry. I’m already looking forward to Iba 2027 in Munich.”
Exhibitor feedback on Iba 2025
The general consensus among exhibitors at Iba can be summarized as follows:
- “A wide range of potential customers from all over the world”
- “Many interesting discussions”
- “New contacts”
- “A very important event”
- "A lively atmosphere with qualified leads”
The sense of togetherness, team spirit, and positive mood in the halls were clearly noticeable. Numerous productive business relationships were also established among the exhibitors. Martin Thomsen, CCO Agrain, Denmark, explains: “We have been very happy to be at the trade fair this year. We met a huge range of different potential customers from all over the world, had many interesting conversations and generated a lot of new leads. It's been a fantastic experience being part of Iba 2025.”
Marco Dalcin, Business Manager at Bartom, Italy, adds: "It was a very interesting event for us. We had quite a lot of customers and potential customers visiting our booth. It was an important exhibition for our brand, as we had updates and innovations to present this year. We had some product highlights: we presented new machineries and our new company logos. Moreover, we had the right visitors. Compared to previous editions, we noticed a shift in the type of visitors - very professional people with concrete needs and projects. Overall, I would say the exhibition was extremely successful for us.”
Strong supporting program with 50 presentations and 70 experts
The “Iba.Forum” and “Iba.Stage” with around 50 presentations and 70 speakers were hubs for knowledge exchange and attracted a great deal of interest. The wide range of presentations by industry experts brought to the stage the issues that are driving the industry, from the renaissance of sourdough to chocolate alternatives and enzymes as game changers in the baking industry, to the automation of traditional production and the use of artificial intelligence in the bakery.
The competitions were a magnet for visitors. Numerous award ceremonies, three world championships for confectioners, bakers, and bread sommeliers, and the German Championship for Master Bakers kept the audience on the edge of their seats.
Digitalization and food trends in special areas to touch, experience, and discuss
Key topics such as digitalization and food trends were highlighted in special areas. Visitors were particularly impressed by the newly created “Iba.Food Trends Area.” The next Iba will take place in Munich from October 24 to 28, 2027, and then every three years thereafter.
