From cocoa-free chocolate to AI-powered ovens and upcycled flours, Day 2 at iba 2025 delivered cutting-edge innovation, sustainability, and smart solutions for bakeries of all sizes.
1 Agrain: Redefining flour through upcycling innovation.
Agrain introduces a new category of functional flours made from spent grain sourced from beer production. With three distinctive varieties—each offering unique notes of cereal, caramel, or deep chocolate—these flours enhance taste, colour, and nutritional value. Ideal for bakers looking to meet sustainability demands without compromising performance.
2 Wachtel: A century of precision baking technology.
Wachtel showcases its legacy of German engineering with high-performance deck and production ovens built for reliability, energy efficiency, and consistent baking results. For professionals seeking durable, forward-thinking solutions, Wachtel looks to set the benchmark.
3 Dedy: Precision tools for artisanal and industrial confectionery.
Dedy presents its range of cutting systems—engineered for accuracy and flexibility across pralines, ganache, marzipan, fondant, and more. The Double Cutter improves process efficiency with dual-direction cutting, while the Cookie Cutter delivers consistently perfect shapes. Stainless steel construction ensures durability and hygiene.
4 Jac Machines: Automated dough division, optimised.
The new Divimax container loading divider by Jac Machines maximises output while minimising manual effort. Designed for ergonomic efficiency, it calibrates and folds up to 7 dough pieces per cycle, handling container weights from 2 to 11 kg at a rate of up to 327 containers per hour—an ideal solution for high-throughput production environments.
5 Handtmann: Integrated processing solutions for modern bakeries.
Handtmann offers end-to-end machinery systems for dough portioning, forming, co-extrusion, and more—tailored for artisanal to industrial-scale operations. At the Handtmann Forum, visitors can explore real-time production trials, demonstrating how innovation and precision come together to optimize bakery workflows.
6 Debag Global Baking Technology: Next-generation baking, driven by innovation.
DEBAG presents a suite of cutting-edge solutions including a high-performance production oven and an expanded DEDEC deck oven model with integrated loading. A standout highlight: the AI-powered Oven Station Assistant, developed with PreciTaste, which automatically adjusts baking parameters based on product recognition — significantly reducing user error and energy costs. Complementing the technology, live demos from international baking experts showcase new culinary possibilities.
7 Boyens Backservice – Advanced glazing technology for flawless presentation.
Boyens showcases its high-performance jelly sprayer systems, paired with Fix&Fertig jelly — known for exceptional stability, clarity, and fruit acid resistance. From preserving fruit quality to enhancing visual appeal, Boyens’ solutions offer reliability across freezing, transport, and display. Their team also provides complimentary training, ensuring optimal use from day one.
8 BÄKO: A cocoa-free chocolate alternative for sustainable baking.
BÄKO introduces ChoViva, claiming to be the world’s first chocolate alternative made from sunflower seeds. Through a fermentation-like process, sunflower seeds are transformed into a velvety, chocolatey ingredient; without any cocoa. ChoViva offers a cost-effective, natural, and versatile solution for bakers, delivering up to 80% lower CO₂ emissions compared to traditional chocolate. Available in various forms, including vegan chips and bake-stable chunks, ChoViva can be used just like conventional chocolate in fine pastries and confections.
9 Cetravac: Vacuum meets sustainability with the new VacuMaster-Basic
Under the theme “Vacuum is green”, Cetravac debuts the VacuMaster-Basic at iba 2025 — a compact, energy-efficient vacuum system tailored for bakeries with smaller production volumes. Combining ease of use, space-saving design, and Cetravac’s proven reliability, it’s the ideal entry point into vacuum technology. The spotlight also shines on their Ready to Eat® process, delivering fully baked, vacuum-conditioned, and deep-frozen baked goods — ready to enjoy after thawing, no re-baking needed
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
