iba prepares bakers and confectioners for the future. They can experience outstanding artisan achievements, discover new ideas, open up additional areas of business, learn about technical developments , watch new machines in action, test products, talk to experts and thereby promote their own company. These are just a few of the reasons that a visit to iba is a must for those in the trade.
Success factor 1: Discover and experience innovation in action
When it comes to novelties, the world looks to iba with anticipation every three years. After all, it is the pulse of the trade, and the trade fair where companies reveal their new products for the first time. At iba, trends are in the air – and that’s not all. Here, exhibitors frequently show their machines and whole production lines in action, invite attendees to try out the products, and as a result, transform the twelve trade fair halls into the largest, wonderfully aromatic bakery in the world. As a leading international trade fair, iba also cooperates with the German Federal Ministry for Economic Affairs and Energy to offer exciting start-ups the perfect stage for presenting their business ideas to potential customers across the globe.
Success factor 2: Get a unique overview of the market
Anyone who really wants to see it all and wants to be well-informed comes to Munich for iba. Only at the world’s leading trade fair for bakery, confectionery and snacks can visitors experience the entire spectrum of the trade to an extent that no other trade fair in the world can match. More than 1,100 exhibitors from over 45 countries (as of April 2018) present their products and services. Here, bakers and confectioners from companies of all sizes, food producers and traders, caterers and restaurateurs are guaranteed to find the perfect offer for their company.
Success factor 3: Profit from current and future trends
The “iba Speakers Corner” in Hall A1 will celebrate its premiere at iba 2018 with a focus on new raw materials, digitisation, smart production routes, cashless payment, and new legal regulations. A new trending topic of the trade will be highlighted every day in lectures and panels. Researchers, producers, and users will debate current challenges and provide specific tips that both bakers and confectioners can benefit from. Additionally, the iba FORUM in Hall B3 will offer all sorts of input from and for practical use, including innovative ideas from World Master Baker Champion Jimmy Griffin from Ireland and patisserie trends from Confectionery World Champion Bernd Siefert. All lectures are, of course, free to attend.
