The proof is in the pudding, or rather, the ingredient list. Today’s consumers are scrutinizing labels more than ever, demanding transparency, simplicity, and sustainability. That’s why clean label ingredients are taking center stage at IBIE 2025, and if you’re serious about staying ahead, you’ll want a front-row seat.
This year’s expo isn’t just about swapping out artificial additives (though that’s still key). It’s about next-level innovation! Think upcycled grains, fermentation breakthroughs, and plant-based functional ingredients that do double duty as dough conditioners or natural preservatives. Suppliers will be showcasing solutions like fermented sweeteners that reduce sugar without sacrificing texture, and enzyme systems that replace traditional emulsifiers while improving shelf life.
One trend that I’m particularly curious about is regenerative agriculture-sourced flours. These aren’t just “better for you”; in fact, they’re better for the planet, with tighter supply chain traceability. Expect to see demonstrations on how these flours perform in high-speed production.
Clean Label Flavors
Of course, it doesn’t stop there. With recent FDA bans, there will be plenty of interest in label-friendly colors and flavors. One of the highlights of IBIE 2025 will likely be vegetable-based food dyes that withstand baking temps and clean-label vanilla alternatives that don’t cost a fortune. I’ll be on the look out for sessions led by R&D pros who’ve cracked the code on clean-label reformulation without sacrificing quality.
So, join me and the BAKERpedia team at IBIE 2025 in Las Vegas, from September 13-17. No matter how big your operation is currently, the solutions here can help you streamline and grow your bakery business. Register for the Baking Expo today! See you there, bakers!
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About the Author Dr. Lin is the baking industry’s influencer who has had a love affair with baking for over 30 years. Starting with a BSc degree in Food Science & Technology at the Ohio State University, a MSc and PhD from the Department of Grain Science at Kansas State University. While working at Wendy’s and Dave’s Killer Bread, her technical teams experienced the lack of technical baking information on the internet. Seeing that this was not freely shared, Dr. Lin decided to launch BAKERpedia to cover this gap. With over 2 million pages read annually, BAKERpedia is the world’s only digital and central technical resource for the baking industry. |
