Attending SIRHA Bake & Snack 2026 in Paris was an eye-opening experience that truly showcased the cutting edge of bakery, pastry and snacking innovation. With over 530 exhibitors and brands unveiling 79 distinct new products and technologies, the diversity and creativity on display were remarkable. 
 

SIRHA was deeply inspiring, particularly from an ingredient and formulation perspective. What impressed me most was how strongly sourdough and fermentation stood at the center of innovation, not as a nostalgic craft trend but as a true driver of future-ready bakery solutions. Many exhibitors showcased new sourdough cultures, fermented grains, and natural starters designed to improve flavor complexity, shelf life, digestibility, and clean-label positioning. Especially noteworthy were the advances in gluten-free baking, where fermentation and sourdough-style processes are now being used to overcome long-standing challenges in taste, texture, and freshness. I saw innovative gluten-free sourdoughs based on fermented rice, buckwheat, sorghum, and legumes that delivered remarkable structure and depth of flavor without relying on heavy additives. I was also fascinated by how fermentation is being applied beyond bread, shaping gluten-free snacks, laminated doughs, and even sweet bakery products with greater nutritional value and sensory appeal. The dialogue between ingredient suppliers, bakers, and technologists made it clear that sourdough-driven fermentation — including in gluten-free applications — is becoming a strategic tool rather than just a technique. Overall, the show highlighted how these innovations are redefining bakery craftsmanship at scale and shaping a more natural, inclusive, and sustainable future for the industry.

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 I returned from Fi Europe 2025 in Paris genuinely energized — the show felt like a concentrated glimpse of the future of food ingredients, with so many concrete, ready-to-scale solutions on display. The scale impressed me immediately: over 1,550 exhibiting companies and roughly 24,500 industry professionals from 135+ countries created an electric atmosphere for discovery and deal-making.
Innovation wasn’t just a buzzword there — it showed up in award-winning product launches and practical processing advances, from dairy-alternative formulations to traceability platforms and manufacturing efficiency systems celebrated at the Innovation Awards.
I saw a strong thread of nutrition-forward thinking: proteins and fibres were everywhere, reformulating for satiety and better nutrient density rather than just calories. 
Sensory science also felt like a breakout area — companies are pairing ingredient functionality with multi-sensory approaches to make healthier options taste indulgent. 
Sustainability and measurable impact were built into many solutions, whether via cleaner ingredient sourcing, circular-economy packaging ideas or carbon-aware supply-chain tools. 
As an R&D practitioner I appreciated how many innovations were presented with clear application notes and scale-up data — not just concepts, but things you could put on a pilot line next quarter. Overall, Fi Europe felt less like window-shopping and more like a three-day accelerator for the next generation of food products. 

 I was honored to present in the IBIEducate program at IBIE 2025 in Las Vegas, delivering a session titled “How to Elevate Your Bakery Business in VUCA and BANI Times with Modern Marketing.”
The talk focused on practical, innovation-led strategies—from AI-enabled demand forecasting and personalized offers to new “free-from” and functional bakery concepts—that can help bakeries stay resilient and relevant.
Attending IBIE in Las Vegas was energizing: the scale and diversity of exhibitors and the education program made it an ideal place to discover cutting-edge ingredients, equipment, and digital solutions.
Conversations on the show floor reinforced how rapidly consumer expectations are shifting toward transparency, sustainability, and hyper-personalization—trends I addressed in my session with concrete 90-day moves for small, medium, and large bakeries. 

 I left inspired by many exhibitors’ innovations and by new collaborations that are already forming to bring regional specialties, tech-driven efficiency, and stronger brands to global markets.
 If you missed my session, I’d be delighted to share the slides and a short action checklist so you can apply the ideas—start small, test fast, and let customer data guide your next steps.

 Attending IBA 2025 in Düsseldorf was an inspiring experience that highlighted just how rapidly the global bakery sector is evolving. The fair showcased major trends such as clean-label formulations, high-protein and plant-based bakery innovations, and the growing demand for artisanal authenticity paired with industrial efficiency. I was especially impressed by the new generation of energy-efficient ovens, AI-supported production planning tools, and digital quality-control systems presented across the halls. Sustainability remained a central focus, with exhibitors unveiling recyclable packaging solutions, upcycled ingredients, and carbon-reduced production concepts. Conversations with international professionals made it clear that flexibility, transparency, and data-driven decision-making will define the next competitive edge in bakery. I left Düsseldorf energized by the innovations on display and inspired by the many new ideas and partnerships emerging from this remarkable industry event.