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Concepts and ideas for the bakery of 2030


2018-09-19

The industry is changing as a result of digitisation and automation, changed eating habits and consumer wishes, the increasing mobility of the population, new sales concepts, and a trend towards special, individual, and high-quality products. iba that brings together bakers, confectioners, caterers, and industry decision-makers from all continents, presents solutions for the challenges ahead. 1,375 exhibitors are presenting the industry’s latest innovations: from production technology to raw materials, from food trends to business concepts and shop fitting. At the fair, bakers and confectioners are showing how they manage to inspire their customers and how they intend to continue running their companies successfully in the future.

A decisive factor here is digitisation as it opens up new possibilities for bakers and confectioners. For example, raw materials and ingredients can be weighed automatically, machines networked or ovens loaded and cleaned automatically. The employees in the bakery can thus focus on nothing but the essential: baking. At iba, companies cannot only find suitable software, technology, and machines. but there are also various talks about best practice examples applied with successful companies. Digital systems also help to plan or to inform customers by sorting goods according to allergens and displaying the ingredients used, say the organisers.

Bread according to your wishes and a live counter on the website
Besides that, the so-called ‘live counter’ is a model that could become popular. Customers can see on the bakery’s website just how many croissants, pastries, or pieces of cake are still available. This way the customer will know whether to hurry or whether it is already too late. ‘Click & Collect’ systems, where customers order their goods online and collect them from the store, can also facilitate planning. Another exciting vision of the future is ‘customised bread’. This will see customers putting together their very own bread with their desired ingredients online and then having it baked by the bakery. 

Consumer demand, such as for special, healthy, or sustainable products, is another factor affecting the industry. Wheat is facing increasing competition, not only from spelt or rye, but also from original cereals such as einkorn or emmer. At iba, a whole host of exhibitors representing the ‘raw materials’ sector are on hand with new offers. There are also exotic concepts such as that of the Munich start-up ‘Wicked Cricket’, that is seeking to soon include insects on the menu – as a raw material for baked goods. 

Combining and mixing ingredients and flavours not previously used together is a upcoming trend as well as the demand for vegan products. Technical developments will also influence the confectioners’ work: A prominent example are 3D printers for the food industry, that can, of course, also be seen at iba.