From clean-label innovations to AI-powered production, Kennedy’s outlines some of the innovations spotted at iba 2025 day 1 (Sunday 28th May). From the latest in bakery, chocolate, and ingredient technologies—all geared toward scalability, sustainability, and smarter manufacturing.
1 – Cargill redefines indulgence with scalable, sustainable cocoa solutions
In our on-stand chat with Ellie van der Burg and Susen Gottwald, Cargill showcased why its integrated expertise across cocoa, chocolate, fats, and sweeteners sets it apart. From tailor-made fat systems and Gerkens® cocoa powders to a major capacity boost at its Deventer facility, the focus is clear: delivering targeted, scalable solutions for evolving consumer needs. A standout was Indulgence Redefined – a new range of sustainable, plant-based alternatives to cocoa, hazelnut, and peanut ingredients, combining indulgence with environmental responsibility.
2- Win-Win from Martin Braun Gruppe delivers ethical, cost-saving chocolate alternatives
Win-Win impressed with its innovative chocolate alternatives that match the look, taste, and performance of traditional chocolate – all while helping brands hit sustainability and ethical sourcing targets. Suitable for everything from enrobed coatings to fillings and inclusions, these bake- and freeze-stable solutions also help reduce costs and mitigate supply chain risks.
3- Th. Geyer Ingredients debuts cocoacut – upcycled cocoa shell replacer
Th. Geyer Ingredients showcased cocoacut, a sustainable, cost-effective 1:1 replacer for cocoa. Delivering natural cocoa taste and colour, cocoacut is made from upcycled cocoa shell, offering a clean-label option like “cocoa fibre.” With 60% fibre content and fine micronisation (<30 microns), it’s a smart solution for formulators seeking affordability, functionality, and sustainability. Th. Geyer Ingredients also introduced FOODSOLUTE® sugarcut, a natural 1:1 sugar replacement that delivers full sweetness with less sugar—without sacrificing taste, browning, texture, or volume. Ideal for bakers seeking simple, clean-label solutions, it requires no recipe changes and supports the growing demand for mindful indulgence. Perfect for both classic and contemporary bakes, sugarcut makes reducing sugar effortless.
4 – Balchem enhances shelf life with smart encapsulation tech
Balchem spotlighted its advanced encapsulation technology, designed to control chemical interactions and boost product quality, shelf life, and yield. With 40 years of expertise, Balchem delivers consistent, high-performing solutions across bakery, meat, confectionery, and nutrition. Their controlled-release ingredients protect actives, improve processing, and ensure lot-to-lot reliability—backed by strong technical and customer support from concept to launch.
5 – Tech innovation at iba 2025 – AMF Bakery & QING introduce STAQ
In a standout collaboration, AMF Bakery and QING unveiled STAQ, an AI-powered quality control and sorting system that mimics human decision-making to ensure flawless product output. From pizzas to pastries, STAQ Sees, Thinks, and Acts in real time, inspecting every item for size, shape, and surface quality. With full coverage, defect detection, grading, and trend analysis, it brings next-level consistency and scalability to automated bakery production.
6 – Caotech showcases chocolate processing excellence
At iba 2025, Caotech highlights its expertise in chocolate and cocoa processing with live displays of its CHOCOCON 150 and CAO B5 lab ball mill refiner. Known globally for its self-developed ball mills and conches, the Dutch manufacturer offers scalable solutions—from small-batch refiners to high-capacity systems like the CAO 4000[3]-CHOC line. With innovations tailored to both chocolate and compound production, Caotech says it continues to lead in efficient, high-quality processing technology.
7- BackNatur reinvents sourdough with Trockenferment
BackNatur introduced Trockenferment active, a powdered sourdough starter that enables natural leavening, with no baker’s yeast required. Shelf-stable for up to 12 months and ready to use without a pre-step, it offers an easy path to authentic sourdough baking, even in regions without a strong sourdough tradition. With growing interest in yeast-free, energy-saving, and clean-label solutions, Trockenferment brings centuries-old baking methods into the modern, scalable bakery.
8- Rademaker’s Radini line offers flexible growth
At iba 2025, Rademaker showcases the Radini production platform, a modular solution for bakeries looking to scale up without sacrificing quality. From viennoiserie to artisan breads, Radini’s laminating and make-up lines automate time-consuming tasks while ensuring consistent, high-quality output. The newly launched Radini bread line impressed with its compact footprint, intuitive operation, and ability to handle diverse dough types—from sourdough to rye—making it a smart, scalable option for modern bakeries with labour challenges and growth.
9- Reading Bakery Systems redefines cracker baking
Reading Bakery Systems showcases the Emithermic XE Oven, a next-gen alternative to traditional direct gas-fired ovens. Designed for energy efficiency and ease of use, it replaces gas ribbon burners with high-radiant Thermatec panels and convection baking, cutting maintenance and boosting consistency. With options for electric radiant burners and a humidity-controlled bake zone, it offers exceptional flexibility, quality, and sustainability for modern cracker production.
10 – Clean label innovation at iba 2025 – KWS spotlights sugarbeet flour
At iba 2025, KWS presented sugarbeet flour—a versatile, clean-label ingredient made from dried and milled sugarbeets. In bread, it boosts water absorption, dough strength, softness, and shelf life, while reducing costs. For cookies, it offers a gluten-free, no-added-sugar solution with high fiber content. Also usable as a natural sweetener, sugarbeet flour supports both functionality and label transparency. Visitors are invited to sample the difference firsthand at FOOD8 in Hall 15.
11 – AIPERIA boosts bakery efficiency with real-time AI
AIPERIA unveiled its intelligent store assistant, a cutting-edge AI solution that optimises in-store baking with real-time demand analysis. By predicting exactly what baked goods are needed and when, the system reduces waste, maximises oven usage, and ensures perfectly stocked shelves throughout the day. With integrated to-do lists and seamless order management, AIPERIA helps bakery teams stay focused, efficient, and responsive—transforming store operations into a data-driven success. See it live in Hall 13, Booth D.66.
Want to meet with Kennedy’s Confection/Kennedy’s Bakery Production?
Contact our editor to set up a meeting:
Kiran Grewal kgrewal@kennedys.co.uk
