德国国际烘焙、糖果、巧克力及糕点机械设备博览会（IBA）是欧洲最专业的烘焙、糖果、巧克力及糕点机械设备贸易展览会，该是由德国联邦烘焙业联合会主办，德国手工业博览会公司承办，是国际烘焙业最大规模的权威博览会，每两年半一次，在慕尼黑和杜塞尔多夫轮流举办。iba致力服务所有规模的企业。它不仅适合工业级生产企业，各类中小型企业也能从中获取许多的发展助益。
IBA观众范围：从事烘焙食品、糖果业、面包和面包制品业，糖果业，美食，食品零售，餐饮企业和大型厨房以及从快递业和服务提供商的行业专家和决策的专业人士。
IBA展会回顾：iba2015展会上来自全球1300家企业参展，观众人数达77500人。作为“烘焙食品业奥林匹克”，为期6天的iba国际烘焙、糖果、巧克力及糕点博览会（iba）使德国慕尼黑成为全世界烘焙食品业的焦点，以12万多平方米的展览面积打造“世界烘焙食品贸易中心”。
展品范围(Show Products):
面包类食品，糖果机械，烘烤设备，原料和配料，烤炉及配件，装饰产品，服务，能源/通风和空调技术，半成品和成品，通讯技术，IT，制冷和发酵技术，咖啡和咖啡机，糖果的需求，实验室和测量设备，车间，商店，商店和糖果装饰，物流，面食和比萨饼的生产，工艺优化，清洁和卫生，冰淇淋和冰淇淋的生产，销售，包装技术和包装材料。
展会报告(Show Reports):
Over five days, 985 exhibitors from 46 countries showcased their wide range of products – in a scale and on a level found only at the world’s leading trade fair. This attracted 49,115 visitors from 149 countries to Düsseldorf, eager to discover the latest innovations from across the globe. When decision-makers meet top quality, results follow: Exhibitors and visitors alike were highly satisfied with their discussions – insightful, goal-driven, and collaborative.
Personal conversations, concrete business leads, live demonstrations, hands-on product testing, thrilling competitions, evening events worth celebrating and always the scent of freshly baked bread in the air: that was iba 2025! Over five days and across 100,000 square meters, the trade fair brought the global baking industry together. iba showcased the full spectrum of the sector – from artisan baking, digitalisation, automation solutions and production technology, all the way to energy-efficient ovens, cooling systems, packaging, food trends, and raw materials. What trends are driving the industry? What solutions are needed for the challenges of tomorrow? Visitors arrived with a host of questions and projects in mind. And the exhibitors delivered. They offered plenty of practical solutions and inspired the visitors to shape the future of their businesses.
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.” Quality, inspiration, diversity
A “wide range of potential customers from around the world,” “many interesting conversations,” “new contacts,” a “very important event,” and a “vibrant atmosphere with qualified leads” – that’s how iba exhibitors described their experience. The sense of togetherness, team spirit, and the positive atmosphere in the halls were clearly noticeable. Even among the exhibitors themselves, numerous productive business relationships were formed.
“Regardless of time and place, iba has impressively demonstrated that it stands for quality and international relevance and brings together the right protagonists from around the world in one place. What stood out this year was: More than every second visitor was a decision-maker – in fact 62.6 percent of trade visitors – with a well-founded interest and decision-making powers. The Düsseldorf location also delivered fresh momentum: It opened up new target groups from neighbouring regions and countries, both nationally and internationally,” said Dieter Dohr, CEO and President of GHM Gesellschaft für Handwerksmessen mbH.
Top-tier supporting programme on a world-class level
The iba.FORUM and iba.STAGE, featuring around 50 presentations and 70 speakers, served as the hub for knowledge exchange and attracted great interest. Industry experts brought to the stage exactly what is driving the sector today: from the renaissance of sourdough, chocolate alternatives, and enzymes as game changers in the baking industry, to the automation of traditional production processes and the use of artificial intelligence in bakeries.
The world-class competitions proved to be major visitor magnets. Numerous award ceremonies and three world championships – the iba UIBC Cup of Bakers, the iba UIBC Cup of Confectioners and the World Championship of Bread Sommeliers – as well as the German Master Baker Championship kept the audience captivated throughout the event. In the show bakeries, top-level craftsmanship was on full display as participants competed and baked live in front of the audience. The German Championship of Master Bakers was won by Sebastian Brücklmaier and Yannik Dittmar.
Three world championship titles brought home gold: The iba UIBC Cup of Bakers was won by the team from France, represented by Corentin Molina and Yannis Thouy with their stunning masterpiece. At the iba UIBC Cup of Confectioners, In Seok Kim und Kyung Joo Jang from Korea claimed the gold medal in the confectionery competition. And Michael Kress from Germany was crowned the first-ever World Champion of Bread-Sommeliers.
Touch, experience, exchange
The focus topics – artisan bakery, digitalisation and food trends – were brought to life through the iba.FOOD TRENDS AREA, iba.DIGITALISATION AREA, iba.ConFECTIONERY TEC AREA and iba.START UP AREA. The newly launched iba.FOOD TRENDS AREA in particular was a hit with visitors. The award ceremony for the start-ups also drew a lot of attention: the prize went to Fonte Ingredientes, a British-Brazilian company recognised for its innovative approach to keeping food fresh for longer by using liquid mold inhibitors. Susann Seidemann was delighted: “We’re proud to have presented the iba.START UP AWARD for the second time this year. Every participating company brought forward creative and valuable products that are helping to shape the future of our industry. We will continue to support young founders in the years to come. I look forward to seeing the global baking industry come together again at iba 2027.”
The next iba will take place from 24 to 28 October 2027 in Munich and will then return to its three-year cycle.
