Exhibitors supply resources for bakers’ woes at IBIE

BACK TO ALL NEWS

Exhibitors supply resources for bakers’ woes at IBIE

5 Sep 2025

Maddie Lambert

Maddie Lambert is a copywriter and editor from Joplin, MO. She graduated from Missouri Southern State University with a Bachelor of Arts in English – literary studies. When she’s not poring over the magazine or lost in the pages of a new novel, you can find Maddie exploring her local bookstores, spending time with her husband, or sharing her latest literary discoveries with fellow book enthusiasts.

KANSAS CITY, MO — A certain je ne sais quoi is threaded throughout all segments of the baking industry, inextricably binding them into one unified front. While challenges may take different forms, their impact is shared among bakers and manufacturers of all calibers.

Since the previous IBIE show cycle, new and existing obstacles have rattled the industry, but ingredient suppliers, equipment manufacturers and service providers have worked harder to develop solutions, guided by grit, perseverance and creativity.

The Avant Food Media team continued its IBIE Booth Trailers video series to give attendees snapshots of the innovations they can expect at the Las Vegas Convention Center this fall. Check out the collection to get an early look at which not-so-hidden gems can be found on the show floor.

Ingredients to watch

A variety of new challenges has manifested the need for ingredient solutions. Inflated egg prices are affecting a large portion of the industry, and commercial and artisan bakers are turning to suppliers for help. Egg substitutes, whether designed for complete or partial replacement, provide a cost-effective alternative to fresh, frozen and powdered whole eggs in a range of bakery applications — including breads, sweet doughs, cookies, cakes and bagels — and seamlessly integrate into mixing systems ranging from open-bowl to continuous. Other solutions include wheat-based proteins, which can replace whole eggs in all-purpose bakery applications and are designed to provide structure, resilience and emulsification with a clean label.

A consumer push for cleaner labels has swept the industry, and with it, a subsequent demand for natural emulsifier alternatives. Bakers can meet this demand with enzyme-based solutions that replace traditional emulsifiers such as DATEM, SSL and mono- and diglycerides without impacting dough strength and moisture retention in various baked goods.

While consumers seek cleaner labels, they also shop for breads that will last longer in their pantries. Shelf-life extenders and natural mold inhibitors are game-changers for bread products in this space. Companies are incorporating these solutions into clean-label blends, pairing yeast-raised products with natural ingredients to preserve taste and shelf life while eliminating chemical (or chemical-sounding) additives.

On the Baking Expo show floor, various exhibitors will demonstrate how these clean-label blends can create a soft dough and provide improved machinability while extending product quality and freshness.

Prioritizing packaging

Sustainable packaging remains paramount among commercial bakers, but the topic takes on many forms. For some, sustainability means using renewable and recycled packaging materials. For others, it means greater flexibility.

In their bakery operations, manufacturers seek equipment that strikes a balance between sustainability and efficiency. Flowwrappers that reduce film usage during product changeovers, use less energy, and offer increased accessibility to facilitate maintenance and sanitation are just a few ways packaging equipment manufacturers are helping bakers meet their sustainability goals. Another way is decreasing film thickness, which reduces bag costs and plastic usage while also lowering a company’s extended producer responsibility.

A few key features for optimal eco-efficiency that can be spotted throughout the show floor are the advancements in horizontal flowwrapping, bagging technology, case packing and tray sealing. Attendees will find numerous exhibitors displaying innovations that enable companies to tackle their sustainability initiatives, whatever they may be.

All-in on automation

Advanced automation is a fix for many challenges affecting all segments of the industry. With labor shortages on the rise, automation can provide a turnkey solution for filling staffing gaps by automating repetitive and labor-intensive tasks. Various tools developed to address this need, ranging from robotic assembly and AI integration, will be showcased throughout the Baking Expo.

Technology that simplifies training and maintenance will also be found on the show floor. Touchscreen HMI panels designed similarly to a cell phone or tablet interface require minimal training and deliver a more streamlined design for efficient drive control, parameterization, programming and analysis.

As with any operation, efficiency is key. Suppliers are prioritizing this need — whether it’s mixers, depositors, packaging lines or conveyors — and advanced automation will be front and center at IBIE for bakers seeking higher efficiency and throughput.

Baking industry suppliers are excited to share what they’re bringing to the Baking Expo, and Commercial Baking’s Booth Trailers offer attendees a chance to start creating their own plan of attack before September and at the show.

This story has been adapted from the Avant Food Media’s 2025 IBIE Show Issue. Read the digital edition here.

Advertisement

BACK TO ALL NEWS