Press releases

New rooms, new service: The German Bakers' Confederation and GHM – Gesellschaft für Handwerksmessen mbh are currently working on providing new services at the iba trade fair, which will take place from 15 to 20 September 2018 on the Fairground Messe München. In addition to a new conference center, which will open on the site in 2018, the GHM will also be providing an extensive service package that will assist businesses and associations with their travel arrangements to the world’s leading trade fair for bakery, confectionery, and snacks.  

Depending on the number of visitors, booking hotel rooms for all the employees, partners and clients, as well as coordinating their arrival and transfer from their accommodation to the trade fair, can be an extensive and very time-consuming task. GHM, the iba’s organizer, is now offering a new service designed to provide assistance. Exhibitors and visitors can now entrust the handling and coordination of their iba visit to GHM’s service partner “Perfect Meeting”. The company deals with hotel room bookings for entire groups, manages reservations and cancellations, deals with booking amendments, and, if requested by the visitor, also organizes their reception, their accommodation, and transfer to the trade fair grounds. The service provider is also available as a point of contact for the entire duration of the stay via a 24-hour hotline. The new service can be accessed via the iba website. The client enters the relevant information into an online form – number and type of rooms, hotel type, location, facilities, and the desired price per night – and subsequently receives an individual quote from “Perfect Meeting.” It is also possible for the company to check existing reservations and potentially find more suitable accommodation. More information about the new service is available at

Building Starts for New Conference Centre
A few weeks ago, building works for a new conference center and the new halls C5 and C6 at Fairground Messe München started. Their completion is scheduled for 2018, the year of iba. “The new conference area will open up new possibilities for the trade fair and its exhibitors,” says Dieter Dohr, Chairman of the Management Board of GHM. Ultimately, the development will result in state-of-the-art, multipurpose rooms becoming available in the eastern side of the trade fair grounds, offering space for conferences and meetings with up to 1,000 participants. In 2018 the official opening of iba will take place in the new conference center.

Further information about iba is available at

iba remains faithful to Munich. Organised by GHM Gesellschaft für Handwerksmessen mbH, the world’s leading trade fair for bakery, confectionery and snacks will continue to take place in the southern German city until at least 2030. Even before iba 2015, the German Bakers’ Confederation already extended the contract with the Munich-based trade fair corporation. “In advance” as Peter Becker, the outgoing president of the German Baker’s Confederation, announced at the start of the trade fair. The confederation’s new president, Michael Wippler, is also convinced that this is the right decision.

“Continuity, stability and reliability are important and proper conditions for a long-term strategy through which the success story of iba should be upheld”, says Michael Wippler. As of October, the 61-year-old will be the new president of the German Bakers’ Confederation. Even before this year’s iba, it is already clear that the decision on the location for the trade fair corporation was the right one (in the photo from left to right: Dieter Dohr, Peter Becker and Michael Wippler).

Even with Wippler as the new president of the association and – also as of October – with Daniel Schneider as the new chief executive, there will be no “revolutionary changes” in the coming trade fair, the president stresses. “The changes will rather be more evolutionary, with even more professionalism, a more personal approach and hence more emotional.” In the past, the GHM has proven that it is the right partner for this. That is how iba will continue being the most important premiere platform in the industry. The trade fair that determines the pace and programme in the industry around the world.

“We are honoured by the confidence bestowed upon us”, says Dieter Dohr, Chairman of the GHM, “and look forward to the upcoming events.” Dohr promises that together with the German Bakers’ Confederation, the German Association of Confectioners, the International Union of Bakers and Confectioners (UIBC), exhibitors and visitors, iba will continuously be developed further and shall always be oriented towards the needs of the market.

Wippler sees, for example, digitalization as one of the key trends in the coming years. “This will not spare our industry”, says the president. “The challenge is to recognize these changes at an early stage and thus spot and take advantage of the associated opportunities. There is no better platform in the world for this than iba!” In order to maintain this, the preparations for the upcoming event have already started, adds Dieter Dohr. The next iba will take place from 15 to 20 September 2018 at the Fairground Messe München.

The 23rd iba ended with 77,814 trade visitors – an increase of ten per cent compared to 2012. The 1,309 exhibitors enjoyed the success. In a visitors survey more than half the visitors stated they had completed sales transactions at the trade fair. According to this, the total volume of orders placed in the six days of the fair reached 1.3 billion euro. The high number of contracts concluded was one of the reasons for the positive verdict on the fair by the exhibitors: 87.4 per cent of the firms judged iba as very successful.

For the majority of the trade visitors, who came from more than 167 countries, the search for novelties was on top of the list of their expectations regarding iba 2015. This wish was fulfilled according to the survey. 95.2 per cent gave the top marks “good or excellent” in this regard. New products and lots of inspirations for everyday business in all areas of the industry, among them production technology, packaging, logistics, raw materials, energy, hygiene, shop fitting, snacks, coffee, marketing and sales concepts awaited the professional audience. iba managed to convince the visitors with a complete range of products, presented in Munich by the 1,309 exhibitors from 57 different countries. 95 per cent of those asked stated that the exhibiting firms guaranteed a complete industry overview.

The good atmosphere among the exhibitors reflected in their positive results concerning the trade fair. They could almost completely achieve the goals they linked to their trade fair presence, such as “increasing the customer network“ and “looking after existing business relationships“. Another reason for the satisfaction was the high professional expertise of both domestic and foreign visitors. When asked to judge the quality of the visitors, 85 per cent of the companies gave out top marks.

Both exhibitors and visitors greeted the offers placed on iba 2015 for the first time by the trade fair organisers GHM Gesellschaft für Handwerksmessen mbH with great approval. The specially designated areas “SnackTrendS“ (87.7 per cent), “COFFEEWORLD” (86.6 per cent) and “Packaging Area” (81.7 per cent) received “good or excellent” in their very first appearance. The new orientation tools for the twelve exhibition halls, the “HandwerksGuide” (“guide to the artisan bakeries”) and the “SnackGuide” were also well received by the trade visitors.

Trade fairs are considered the engines for industries and provide meaningful economic trend forecasts. If you believed the barometer of public opinion carried out among the visitors at iba, there is nothing stopping the positive development of the baking industry. The vast majority (82.6 per cent) estimate the economic situation of their industrial sector to be “good to excellent“. According to this, the estimation is significantly more optimistic than at iba 2013 (75.7 per cent).

The next iba will take place from 15 to 20 September 2018 in Munich.


Dieter Dohr, CEO and President of GHM Gesellschaft für Handwerksmessen mbH:
“The six exhibition days were characterised by a positive atmosphere of both exhibitors and visitors. It had an inspiring and contagious effect. The exhibitors were happy to meet the most important customers from all continents. The visitors brilliantly accepted our new ideas concerning the fair organisation, for example, the guided tours for bakers and confectioners. I am especially happy that we were able to increase the number of domestic visitors with our offers.”

Peter Becker, President of the Central Association of the German Bakers:
 “iba is more than just the world's meeting place for national and international bakers and confectioners. This year we exceeded the mere product offering. To us trade fairs mean more! Workshops, expert lectures or live presentations regarding the preparation of bread, coffee, patisserie goods or snacks were very well received. Many used this unique chance of free training, in order to equip both themselves and their firms for the future.” 

Gerhard Schenk, President of the German Association of Confectioners (DKB) and Vice President of UIBC (International Union of Bakers and Confectioners):
“iba isn't just for people with several years of experience in the job. It is ideally suited for the trainee confectioners. Nowhere else do you get a comparable overview of your own industry. Everyone returns home, filled with hundreds of ideas for daily life and business. All in all this year's iba managed to convince with a much larger range of products for confectioners. My personal highlight was awarding prizes for the wedding cakes made by journeymen.”

This year’s gold medal of the “Confectioners” iba-UIBC-Cup goes to Taiwan. Peng Hao and Chia Ming Yang secured the victory in the international competition of the world’s best confectioners. The competition takes place every three years in Munich at iba, the leading international trade fair for bakery, confectionery and snacks.

That which the participants of the “Confectioners” iba-UIBC-CUP presented at iba was simply confectionery art at the highest level. Four teams, two from Asia and two from Europe were all aiming to convince the international jury with their sweet works of art. They had one and a half days to master the tasks at hand. A décor piece made from sugar, chocolate, marzipan and nougat – or a combination of three different Petits Fours, three different chocolates, two figures, as well as a country specialty in which a gateau was integrated is what they were supposed to prepare. Everything was in accordance with the theme of this year's "circus" competition. The visitors were able to follow the competition live in the open bakeries in Hall B3 – and that which they saw was confectionery art at its very best.

"The decision was extremely close," said Gerhard Schenk, President of the German Association of Confectioners and Vice President of the International Union of Bakers and Confectioners (UIBC). He was speaking at the award ceremony which he presented, together with Franz Wenninger, who is the Jury Chairman and Deputy Supreme Master of the Confectioners’ Guild of Bavaria. In the end, it was the performance of Peng Hao and Chia Ming Yang that won the jury’s hearts. The two were thus presented with the much coveted award at iba on Thursday afternoon, September 17th. In second place came the team from South Korea with Dong-woo Lee and Hyunk-jin Kwon. The German team, consisting of Annika Früholz and Thomas Lakner, took third place whereas Cathrine Nilsen and Hege Andersen Høgstø from Norway finished fourth.

It’s gold for Noritoshi Shibuya and Hirokazu Asai from Japan. These two bakers are the winners of the iba-UIBC-CUP “Bakers”. This international competition, where the world’s best in this field compete against each other, takes place in Munich every three years at iba, the world’s leading trade fair for bakery, confectionery and snacks. In total, teams of bakers from 12 countries took part in the iba-UIBC-CUP. The victors were honoured during a ceremony on Monday the 14th of September at the trade fair.

At the German Bakers Academy in Weinheim, they had trained for an entire week and undergone intense preparation for the competition. Now their efforts were rewarded, and the sheer delight of these two Japanese bakers for having won was written on their faces. At the iba Forum in Hall B3, amid resounding applause from a large audience, Noritoshi Shibuya and Hirokazu Asai received their gold medals for the iba-UIBC-CUP “Bakers”. The pair won over the judges with their outstanding competition entries, and a fan club of around 30 members had even travelled with them all the way from Japan. The awards were presented by Peter Becker, the President of the German Bakers’ Confederation, and Wolfgang Schäfer, Vice President of the German Bakers’ Confederation.

Over three days, from the 12th to the 14th of September 2015, the competitors baked for the title in four bakeries in Hall B3. Representatives from four of the countries competed against each other each day in teams of two. This included teams from Peru, France, the Netherlands, USA, China, Hungary, Spain, Croatia, Russia, Denmark, Japan, and Germany. The theme of this year’s competition was “circus”, according to which the competitors had to produce bread, party pastries, biscuits, Danish pastries, as well as a baked show piece.

In the end, it was Noritoshi Shibuya and Hirokazu Asai who won with their baked masterpieces. They also won the special category of “Best Biscuit”. In second place came Tim Boers and Kris Huysman from the Netherlands, who also won the category of “Best Danish”. Third place went to Baptiste Guery and Matthieu Schuller from France, also awarded the prize for the “Best Bread” category. The prize for the best show piece of the competition was awarded to Roland Tukacs and Zoltan Tako from Hungary, who came in fourth place with the rest of the competitors.

The participants:
Germany: Felix Remmele, Marc Mundri
France: Baptiste Guery, Matthieu Schuller
The Netherlands: Tim Boers, Kris Huysman
USA: Katie Vanek, Ashley Nichols
Spain: Josep Pascual Aguilera, José Roldán Triviño
Croatia: Damir Kregar, Renata Kruhan
Russia: Anna Gribanova, Elena Ananina
Denmark: Eva Jorgensen, Dan Christensen
Japan: Noritoshi Shibuya, Hirokazu Asai
Peru: Roger Aponte Villanueva, Héctor Urrunaga Cosmopolis
China: Tang Jianbo, Liao Jinzhong
Hungary: Roland Tukacs, Zoltan Tako

Young, full of ideas and "made in Germany": Nine innovative companies from Germany exhibit at iba (12th to 17th September) as part of the joint stand "made in Germany" of the Federal Ministry for Economic Affairs and Technology (BMWi) in hall B3. The start-ups present software solutions as well as innovations in the technology field – and have the chance to introduce themselves to a large, international professional audience at iba.

Custom shapes, fonts or characters good enough to eat: At iba, the Print2Taste GmbH ( introduces the "world's first universal plug and play 3D food printer", the Plug & Play Food 3D Printing System "Bocusini". For a long time, the company said, food was considered difficult to print on. This was because the printers developed so far have been limited to individual foods or applications. Until now. With its innovation, the start-up company from Freising managed to make more than 30 natural foods printable in high resolution. The use of easily replaceable food cartridges is also new, as well as a user interface for smartphones and tablets where the user can create their own forms from. Then the printer is loaded with the desired food cartridge (pre-filled or manually filled), and the desired lettering or figures are printed. Currently, the company is preparing the launch of the "Bocusini", the delivery of the first devices are to take place later this year.

Baked goods, weather and Big Data are elements on which the business idea of meteolytix GmbH ( is based. By combining and analysing the relationships of buying behaviours, weather influences and many other factors, the company seeks to promote the business of bakers and confectioners but also restaurateurs. After all, meteolytix GmbH mentions, temperature, sunshine or rainfall impact the customers' propensity to consume – and who wants to deny that “barbecue weather” lets the sales of certain goods soar? The company has set itself the task of analysing the fluctuations in sales and consumer behaviour that arise due to external factors and then creating custom forecasts for bakeries and confectioneries. Thus, with little effort, planning for every day can be optimized in order to fully exploit sales potential, to reduce returns and to correctly deploy staff.

'NJOYCUPS ( from Lüdinghausen will also be representing the BMWi booth. The start-up company sells climate neutral cups and packaging for food and beverages. These can be individually printed using an offset printing process and in photo print quality. Moreover, the company has cups in its portfolio that are up to 100% compostable. At iba, 'NJOYCUPS will also be presenting their new Cake-To-Go Cups. The special feature of the containers: The cake can be baked directly in them, Joana Zimmermann of 'NJOYCUPS explains. "We have developed methods and materials so that it is ensured that the coating does not detach or dissolve during baking. This has been unheard of until now,” she says. The cups are certified food-safe and will be on display at iba for the first time ever.

"For young and innovative companies, iba is the perfect platform to present their products or services for the first time," says Dieter Dohr, Management Board Chairman of GHM Gesellschaft für Handwerksmessen mbH. Where else do start-ups have the chance to get feedback from visitors from over 160 countries during a single trade fair?" In addition, Dieter Dohr mentions that iba is an ideal opportunity to develop ideas and find new business and business partners. The costs of participating are manageable even for small and medium companies with the funding from BMWi.

Overall, nine companies will introduce themselves at the BMWi stand at iba: Döinghaus cutting and more GmbH & Co. KG, Serve Systems GmbH, allergenis UG, 'NJOYCUPS, meteolytix GmbH, Klotzki Maschinenbau GmbH, GQ Systems GmbH, S.A:M GmbH & Co. KG and Print2Taste. You can find the joint stand "made in Germany" in hall B3.

listing in alphabetical order according to the company name

Whether for health or lifestyle reasons, more and more people are increasingly paying attention to the ingredients in their foods. Vegan cakes, lactose-free pastries, bread without gluten: “free from” bakery products and snacks are in demand now more than ever. At iba, the world’s leading trade fair for bakery, confectionery and snacks, bakers and confectioners get to learn how they can integrate new products to score plus points with their customers. Workshops, presentations, recipe ideas, product innovations and much more will be offered in the exhibition halls in Munich from 12th to 17th September 2015.

People are increasingly complaining about food intolerances and allergies. In addition to that which is necessary, personal desire to avoid certain products, e.g. animal products is also playing an increasingly big role. “Bakers and confectioners have the unique requirement to react to their customers’ wishes using their skills and an extensive product range,” explains Peter Becker, the President of the International Union of Bakers and Confectioners (UIBC) and the German Bakers’ Confederation. The bakers and confectioners also have to respond to new nutrition trends and diet waves. iba provides them with solutions on how to meet these needs.

Bread 2.0: Nutrition trends as an opportunity for the baking industry
Nuts, gluten, eggs or milk: The European Commission listed 14 ingredients, for which, since December 2014, also the bakers in the European Union must inform their customers if used in their products. This is because the number of allergic persons or customers with food intolerances is increasing resulting in a corresponding demand for product alternatives. Peter Becker sees this dietary change as an opportunity for the baking industry: “Bakers must respond to this demand and include corresponding offers in their product range”. For instance, instead of the conventional wheat flour, different ingredients that do not contain gluten can be used as substitutes for cereal. Currently trending is the chia seed. The seed from South America has health-promoting properties, makes dough processing easier and presents a great potential for bakers. It is not only used in refinement of bread and other bakery products, but can also be processed as a substitute for wheat flour or eggs and is therefore ideal for vegans and persons who are allergic to gluten.

Recipe ideas and tips on the use of chia seeds will also be offered by the company Chia bia (Hall B4, booth 553) which will be participating at iba for the very first time. Together with the German baker, Martin Günthner, the company developed the first recipes for chia breads in early 2014. A Chiabia recipe contest has in the meantime yielded close to 100 new recipes for bread, biscuits and bars, all which are compiled in a brochure that will be available at iba. Visitors can also try out the various products from different bakeries at the exhibition booth. More tips on the use of the trendy oilseed for bread and bakery products will also be given by IREKS GmbH from Germany (Hall B4, booth 330) and Original Chia from Denmark (Hall B4, booth 154).

Martin Braun KG (Hall A4, booth 351) will, in addition to innovative pastry recipes, present a new service for trade visitors: the Infopoint Allergens. “Using a touch screen, interested persons can review details on the precise composition and nutritional values and allergens e.g. of our products in the LMIV portal. In addition, visitors can also email themselves the current iba concepts and pastry recipes directly from the Infopoint”, says Susanne Steinfort-Klass, Head of Communications of the Martin Braun Group.

Vegan delicacies made very easy
According to estimates by the German Vegetarian Union, more than ten percent of Germany’s population is vegetarian – a figure which is steadily increasing. Reliable global figures are not yet available, but statistics show that more than one billion people around the globe do not consume meat. The German Bakers’ Confederation sees this meatless nutrition trend as a great opportunity for the industry: Together with the Bundesakademie Weinheim, the confederation advises about the importance of producing vegan bakery products and snacks and provides its members with comprehensive information material – an action that PETA, the animal rights group, recently honoured with the 2015 Progress Award. At iba, bakers and confectioners will, among other things, be given tips on how to adapt traditional recipes. In the iba forum (hall B3), Bernd Siefert, Grand Pâtissier and newly elected World Confectionery Champion 2015 will on Wednesday 16th September at 11 am demonstrate that neither milk, cream, butter nor eggs are required for one to conjure delicious cakes and pies. The new area “SnackTrendS” in hall B3 is also dedicated to the production of vegan snacks and other products. Snack experts will, in numerous workshops, take the central stage of the activity area with various presentations and shows as well as give tips on how to successfully market individual snack ideas.

The Austrian company, backaldrin (hall B2, booth 110, 111, 210, 310) has also taken the issue to heart. backaldrin has come up with different vegan snack ideas in cooperation with the TV chef and author Sebastian Copien. These range from soy spread with all sorts of berries to carrot quinoa salad. Basis of the snacks is “Vegipan”, a yeast-free, vegan whole-meal bread which is now also available as a bar. At iba, Sebastian Copien will be serving bread-snacks and will also share tips on how this can be integrated in one’s own business.

iba will be held from 12th to 17th September 2015 at the Fairground Messe München. The grounds are open from Saturday to Wednesday between 9:30 am and 6:00 pm, Thursday from 9:30 am to 5:00 pm.

Further information about iba is available at

The topic of energy saving is now part of daily business for every baker and confectioner, whether in a small or a large company. At iba, which will take place at the Fairground Messe München from the 12th to 17th September 2015, the following must be taken into account: More than 700 out of a total of 1,200 exhibitors will be showcasing energy-saving innovations in production technology and process optimization.

Whether it is ovens, refrigeration systems, cooking appliances, display cases, heating, lighting, or hot water, a lot of energy is used in bakeries and stores. The demand for energy saving solutions, which significantly reduce operating costs, is greater than ever. At iba, entrepreneurs find a wide range of new solutions for individual, large, and industrial enterprises. “I am excited about the new energy-saving technical solutions to reduce the considerable operating costs. I especially recommend small businesses to have a very close look and to seek advice here. Whoever invests in useful energy-saving technology, can say goodbye to the massive burden faced of rising electricity prices”, says Peter Becker, President of the International Union of Bakers and Confectioners (UIBC) and of the German Bakers‘ Confederation. According to Becker, anyone who is well informed knows that the investment costs for new equipment are amortized quickly.

Amongst others at iba, MIWE Michael Wenz GmbH shows how to effectively use energy and thereby reduce fuel consumption (Hall A2, Booths 311 and 511). The company even designates its especially energy-efficient products with its own energy-label e +. At the booth at iba visitors can experience a complete energy network and management system at work: In the bakery, the MIWE eco:nova recovers heat independently from oven fumes and flue gas. From a fully automated cooking unit, the MIWE eco:recover draws the waste heat. And the MIWE eco:proof uses the recovered energy for gentle heating of a climatized space. The MIWE eco:control is a newly introduced product, which also serves as a monitor and control unit for managing of energy flows.

The GBT GmbH German Bakery Technology (Hall B5, Booth 220) introduces its new steel band oven Mistral 2.0 with which it is applying for the iba Award. With this energy-optimized modular conveyor oven, up to 30 per cent energy savings can be achieved, compared to conventional cyclothermic heated steel band ovens. This is achieved through the novel and patented use of the energy of the flue gases, the company said. “Conventional steel band ovens have a very high energy consumption,” explains Leila Kenan from the GBT GmbH. There were approaches to generate hot water from flue gases through heat exchangers. However, in bakeries this is usually in sufficient supply. “That's why it makes sense to tackle the energy consumption.”

The French manufacturer of industrial bakery equipment Mecatherm (Hall B2, Booth 150) relies on continuous improvement of product development processes. Hereby, the focus is mainly on processing dough, and the baking process, but also on innovative features ranging from final fermentation to freezing. The energy aspect of these solutions plays an increasingly important role. At iba Mecatherm is presenting a new conveyor line, among other things, which is equipped with sensors that detect whether trays are in circulation and stops the line immediately when idle. Also in the field of ovens, innovations are being introduced that reduce energy consumption.

The HTT energy GmbH (Hall A2, Stand 541) is primarily focused on the issue of heat transfer technology. Whether thermal oil boiler, electric heaters and temperature control, heating-cooling-freezing systems, waste heat systems or steam generators – all essential components for thermal engineering are to be found in their portfolio. At iba, the company presents its latest success: the APEK Mini, an air preheater system, which is suitable even for small thermal oil systems from 300 kW. Thus, even small businesses use their waste heat to its full potential and save money.

“World of Process” is the exhibition motto of the WP BAKERYGROUP (Hall B4, Booth 120 and 130). This refers to the company’s claim of offering suitable solutions for every process step in a bakery’s or pastry shop’s operation. Of course, this includes the field of energy consumption. So the WP Green division offers customized solutions for the efficient use of waste gases and vapours for heat recovery. The resulting energy can be used for the operation of different devices: for the cooling system as well as dishwashers or even for heating the adjoining residential premises. The Rototherm Green oven is celebrating its premiere at the iba as an electrically heated variant, which heats up from 200 to 250 degrees in just five minutes. Newly arranged electric heating elements, the new insulation concept WP Thermo Package, and the all-around sealing of the oven doors also allow significant energy savings.

A beautiful package is not everything, and good, hygienic packaging is just as crucial for any product today. This is why more than 180 companies will be presenting their packaging and material solutions at this year’s iba – the world’s leading trade fair for bakery, confectionary and snacks. Premiere will celebrate its own sector this time around at the “Packaging Area”. In Hall B1, approximately 50 exhibitors will be showcasing their latest products and solutions from the 12th to 17th of September 2015. The focus will, of course, be on natural freshness, protection, durability and hygiene. Conditions that must be met by every good package. However, a product should also have a good appearance – a beautiful package entices buyers.

“The interest of companies in this sector has significantly increased in recent years,” says Dieter Dohr, CEO and president of the GHM Gesellschaft für Handwerkmessen mbH. “In the packaging sector alone, we have 30 new exhibitors.” Although new packaging solutions, techniques and materials will also be showcased in the 12 other exhibition halls, trade visitors will be expecting the latest packaging innovations in Hall B1 due to the risen demand – from thermoforming to outer packaging – in concentrated form. In the “Packaging Area”, it will be demonstrated in a multifaceted way that packaging is not the same as packaging.

The solutions in the packaging sector are highly varied. Three conditions for bakery products must however be fulfilled: They must protect the goods during transportation, provide the necessary conditions for the appropriate durability and also comply with the EU food hygiene regulations. The requirements are therefore high.

Robert Bosch GmbH from the packaging technology sector will be among the companies that will be represented at iba for the first time (Hall B1, booth 561). They will be showcasing their new 301 LS horizontal flow wrapper designed for upright-packed biscuits and crackers. This innovative packaging system guarantees a first-rate product with flexible packaging. It provides manufacturers of biscuits and crackers with unlimited packaging possibilities with the increasing variety of products.

For the customers, resource efficiency as well as prolonged durability of the products play an increasingly important role, explains Tanja Nickels of MULTIVAC (Hall B1, booth 441). This is why the company will be at this year’s iba to showcase innovative technologies that make it possible to use packaging material, energy and cooling water very efficiently and, at the same time, support the durability of the products. Among the products that will be exhibited is the R 085 thermoforming machine that can be used to package loaves of bread, sandwiches or light meals. Packages using inert gas are also possible and help prolong the shelf-life of products. For the packaging that uses bags, the BASELINE P 600 double chamber machine will be presented. This is very fast as it enables parallel operations. One chamber can be loaded while the other is being cleared. The manufacturer of the packaging machine also offers its customers comprehensive renovation and retrofitting services to adapt the machines to the changing requirements, e.g., for new packaging formats or materials. After all, as Nickels points out, social changes are also reflected in the packaging industry: smaller households, higher mobility and increasing employment of women means an increasing demand for convenience and proportioned products.

The Dutch company HOBA (Hall B1, booth 360) – which is celebrating its 50th anniversary this year – will be presenting a newly developed machine for packaging pita, tortilla and Arabic bread. During the exhibition the company will focus more on turn-key solutions based on their slice-, packaging and closing machines for example with integrated labelling systems and metal detectors. Also different types of packaging such as pillow pack will be present in combination with a bun slicer and counting line.

Similarly, the Italian machinery manufacturers Record SPA (Hall B1, booth 470) will also be marking their 50th anniversary with participating at the exhibition for the first time. The company, which is based in Lombardy, is a partner to companies such as Siemens and Unilever. It offers flexible packaging solutions for products ranging from bread and croissants, cookies and cupcakes to pasta. It will be showcasing a wide range of newly developed flow-pack machines, automatic feeders and semi-automatic packaging systems at iba 2015.

Another addition to iba this year is NJOYCUPS from North Rhine-Westphalia, Lüdinghausen. The start-up company sells climate-neutral coffee mugs and packagings and will be at the “Made in Germany” BMWi booth in Hall B3. The company pays close attention to the raw materials it uses as well as ensures a high level of quality in processing. After all, a consumer usually holds a to-go cup for an average of 21 minutes.

Thus, the trade fair will be a good opportunity for mid-sized stores, wholesale bakeries, manufacturers of dough products and food retailers to get a versatile and comprehensive market overview of the various innovations in the packaging sector. Because: packaging also matters!

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