CATEGORY
Shaping the Future of Baking at IBA 2025
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From May 18 to 22, we brought the future to life with our innovative L.I.F.E. (Lesaffre Immersive Futures Experience) stand concept!
At Baking with Lesaffre, we’re not just keeping pace with the evolving baking industry – we’re actively shaping its future. Our recent showcase at IBA 2025 in Düsseldorf was a testament to our forward-thinking approach and unwavering commitment to supporting bakers worldwide.
This unique approach transported visitors into three distinct immersive scenarios, each anchored to one of our core commitments: Bake for Care, Bake for Good, and Bake for Smile.
“With our immersive experience, we wanted to create something that goes beyond traditional product displays,” explained Thomas Lesaffre, our Marketing Director. “By plunging visitors into potential future scenarios, we demonstrated our dedication to addressing the evolving needs of the baking industry.”
Sustainability was a key focus at our IBA booth, with a dedicated corner showcasing our new strippable recyclable packaging for sourdough and baking ingredients. This innovation reflects our ongoing commitment to developing more environmentally friendly solutions for bakers.
In addition to our immersive experience and sustainable packaging, we also unveiled TRADIZY® Panettone – an innovative all-in-one solution that allows bakers to create high-quality panettone with unprecedented ease and efficiency. This solution offers a simplified process and cost-effective approach without compromising on the exceptional quality that consumers expect from this traditional Italian specialty.
A highlight of the event was the presentation of insights from our 2024 international consumer study on bread consumption. Our experts – Sandrine Cuisenier (Marketing Expert), Etienne Maillard (Director of Baking External Relations), and Léa Ribet (Scientific Affairs Research Associate) – shared valuable data that underscored the enduring importance of bread in global diets and its adaptation to contemporary health concerns.
Thomas Lesaffre also participated in a round-table organized by COFALEC (Confederation of European Yeast Producers), focusing on the pivotal role of yeast in breadmaking – from its origins and applications to its future in sustainable food systems.
Our presence at IBA 2025 reinforced our position as a trusted partner for bakers worldwide, committed to providing innovative solutions that address current challenges while anticipating future trends.
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