Givaudan, a global leader in Taste & Wellbeing, will present its latest science-backed solutions in cognitive performance, stress management, and gut health at SupplySide Global 2025. Visitors to booth #3257 can explore innovative concepts highlighting Givaudan’s expertise in natural actives, scientific validation, and great-tasting functional applications. The company will also share a first look at new research connecting natural ingredients to benefits in performance and sports nutrition.

With growing interest in mental and physical wellbeing, Givaudan’s interactive booth experience will provide exclusive insights into next-generation formulations—designed to deliver on taste and efficacy.

Key highlights at booth #3257:

• A preview of the most recent exploratory research, conducted in partnership with respected academic and performance‑training experts.
• Cereboost™, a patented American ginseng extract, and its role in supporting performance for sports nutrition.
• Zensera™, a patent-pending lemon balm extract designed to help support cognitive performance under stress.¹
• Arrabina®-P, a highly soluble gluten-free extract of several prebiotic fibres, and the role of dietary fibre in helping to support a healthy gut microbiome. These benefits are now more relevant than ever with rising consumer awareness of GLP‑1 drugs and the broader links between fibre intake and overall wellness.

Ingredient spotlight

Cereboost™

89% of consumers now view their mental and emotional health as equally important as physical health.² Cereboost™ is the natural way for consumers to help support mood, attention, energy, and memory in an increasingly high-pressure world with some studies reporting same-day results.

Zensera™

Research shows that 70% of adults in the U.S. feel overwhelmed by work and daily responsibilities³, while 37% struggle to take action when stressed.⁴ Zensera™ is a patent-pending lemon balm extract that supports cognitive performance under stress, providing a same-day health benefit in nutraceutical applications.

Arrabina®-P
Over 50% of U.S. adults are actively seeking foods that promote a healthy gut microbiome⁵, but concerns about digestive discomfort have created a need for solutions that are gentle on the gut. Arrabina®-P is a complex of naturally occurring dietary fibres, specifically designed to gently support gut health. This sustainable ingredient is gluten-free, low FODMAP, Upcycled certified, and can be incorporated into a wide variety of food, beverage, and nutraceutical applications to add fibre content and nutritional appeal.

A first look at Givaudan’s new research

With cognitive performance and gut health capturing increasing attention from consumers and product developers, Givaudan Taste & Wellbeing will offer a first look at how the new research is shaping formulation strategies. Experts will be on hand throughout the show to discuss opportunities to co-create next-generation dietary supplements and functional foods.

Explore Givaudan’s complete ingredients portfolio, market insights, and scientific expertise at SupplySide Global 2025.

●        Date: 29-30 October 2025

●        Location: Stand #3257, Las Vegas, Nevada

For more information, please visit the Givaudan Health & Nutrition Hub: https://healthnutritionhub.givaudan.com/

FREDERICTON, NB, Sept. 24, 2025 /CNW/ - LuminUltra, a global leader in applied molecular testing, has entered into a partnership with Kikkoman Biochemifa to expand access to its industry-leading food safety and hygiene monitoring tools across North America.

Through this agreement, LuminUltra becomes an official distributor of Kikkoman's Food Safety Testing Solutions, uniting two leaders in microbial monitoring innovation. Kikkoman brings a reputation as a globally respected food producer and trusted supplier of food safety technologies. LuminUltra brings 30+ years of proven expertise in developing tools and workflows that help industries manage their microbial challenges with confidence.

A Better Way to Monitor Food Hygiene and Safety

LuminUltra will now add the ability to support food safety and hygiene programs through two of Kikkoman's flagship tools:

• The A3 Hygiene Monitoring System detects ATP, ADP, and AMP, providing a more complete picture of surface cleanliness than traditional ATP only tests. With a more thorough picture in the same amount of time as traditional ATP, food safety teams get more data to ensure they've sanitized their production space thoroughly, and the insights to take more action if they haven't. This is especially relevant to sectors including ready-to-eat, dairy and meat products, where the impact of improper sanitization is highest.
• Easy Plate^™, a ready-to-use, self-contained culture-based solution for detecting pathogens and indicator organisms that cut prep time in half by eliminating the need for media prep or spreader step. Users get testing that is simpler, faster, and more accessible – with no special equipment required, unlike traditional plating solutions. When combined with the Colony Counting System for Easy Plate^™, labs further boost performance by eliminating the variability and time burden of manual counting.

"These solutions have been trusted by food producers and distributors across Asia and Europe for decades, but they are underutilized here in North America," said Pat Whalen, President and CEO of LuminUltra. "This is about accelerating access to more accurate and sensitive testing for the North American food and beverage market. Producers want better and more proactive insights but haven't had the access to or awareness of the right solutions. We've built our business on educating industries on why a better test matters, and we're bringing that expertise to rolling out this game-changing tools for the food & beverage industry."

An Aligned Partnership for Growth

LuminUltra and Kikkoman have built a strong working relationship over the past 30 years, collaborating on innovation and product development and united through a shared common belief that better microbial monitoring tools lead to better insights, and ultimately, better outcomes.

This expanded partnership marks a significant evolution of that relationship, formalizing a commitment to bring full-service, proven food safety technologies to more producers across North America. It also reflects LuminUltra's strategic focus on the expanding its support to the food and beverage market, where proper microbiological management is mission critical but product supply and innovation has been limited. From the acquisition of Impact Microbiology Services (IMS) in 2023 to ongoing investment in diagnostic tools, LuminUltra continues to build a comprehensive offering tailored to the unique demands of this critical sector.

"LuminUltra brings the kind of deep technical focus and customer-first mindset we value in a partner," said Yoshiaki Asami, President of the Kikkoman Biochemifa Company. "As a food manufacturer ourselves, we understand the real-world needs and challenges that QA/QC teams face every day. We have seen first-hand how valuable and important these tools are to other geographic markets across Asia and Europe. With today's announcement, we're proud to be expanding the reach of these solutions into North America and to be supporting a stronger, safer food system globally."

Learn more or connect with the LuminUltra team at .

ESPOO, Finland (September 24th, 2025) Metsä Group’s innovation company, Metsä Spring, is advancing its moulded fibre packaging innovation with the launch of the new Muoto Laminated Fibre series. Developed in collaboration with global packaging leader Amcor, the solution is now moving into an industrial testing phase with selected customers.

The Muoto Laminated Fibre series builds on the company’s earlier Uncoated Fibre series, which entered the market in 2024 and received positive feedback from pilot customers and consumers in takeaway and serving applications.

In early September, the Muoto Twin Uncoated Fibre range won a ScanStar award, the Nordic competition for innovative and sustainable packaging. The award has been organised annually since 1969 by the Scandinavian Packaging Association. 

The new laminated range is designed for more demanding food industry applications, such as meat, poultry, and ready meals.

“Our aim with Muoto has always been to create packaging that combines functionality and sustainability with an eco-conscious design,” says Niklas von Weymarn, CEO of Metsä Spring. “With the Laminated Fibre series, we are entering a new phase – moving from successful pilot trials to industrial testing with demanding food applications.”

The hybrid solution combines Metsä Spring’s smooth moulded fibre products with Amcor’s advanced barrier film liners. The fibre component is manufactured from renewable wood fibre sourced from Nordic forests. Novel technology developed together with Valmet makes it possible to achieve a multi-layered structure that delivers a lightweight yet strong and sturdy product suitable for automatic packaging lines. By integrating laminated film into the fibre product, the solution gains enhanced barrier properties and high-performance sealability, making it suitable for modified atmosphere packaging (MAP) and vacuum skin packaging (VSP). The Muoto Laminated Fibre solutions remain easily recyclable in the carton stream and contain no added PFAS, just like Muoto Uncoated Fibre products.

“The collaboration with Amcor has been instrumental in developing a solution that meets the strict requirements of the food industry,” Niklas von Weymarn continues. “We believe Muoto Laminated Fibre can help customers reduce plastic use without compromising on performance or safety.”

The Muoto Laminated Fibre trays are designed for recycling and significantly reduce plastic content. The first commercial pilot cases are expected in 2026, with further development planned based on customer feedback.

“This is just the beginning,” Niklas von Weymarn adds. “Industrial testing will give us valuable insights that we can use to broaden the range, introduce new sizes, and develop additional packaging concepts together with our customers and partners.”

WASHINGTON, D.C. (September 23, 2025) — The International Baking Industry Exposition (IBIE), the Western Hemisphere’s largest and most comprehensive baking event, returned to Las Vegas September 13–17, bringing together thousands of baking professionals, suppliers, and artisans. Once again, IBIE 2025 equipped the global baking community with the tools, knowledge, and connections to tackle the latest challenges and shape the future of the industry.

This year’s event brought together more than 1,000 exhibiting companies from across the globe, showcasing the latest advancements in technology, ingredients, equipment, and packaging solutions. The sold-out show floor reached a record 451,100 square feet — the largest in IBIE’s 105-year history, reflecting a 9% increase over the previous edition.

The show also hosted its largest education program ever, with more than 250 IBIEducate sessions and demos included free for all registrants. Programming ranged from AI and automation to formulation innovation and scaling SMBs — empowering businesses to thrive in an evolving marketplace. IBIE drew increased participation from Gen Z (+8%) and Millennials (+43%), reinforcing its position as the premier workforce development resource for the baking industry and a key driver in closing the skills gap.

IBIE Chair Jorge Zarate, global senior vice president of operations and engineering at Grupo Bimbo, acknowledged the realities behind this year’s numbers, noting, “While baker attendance at IBIE was slightly lower — largely reflecting today’s economic pressures and complexities in international travel — we saw strong performance in the number of baking companies participating, many of which chose to send leaner teams to manage costs. Even so, the energy on the show floor and the level of engagement were remarkable, underscoring that IBIE remains an essential event driving progress and continuity for our industry.”

IBIE by the Numbers
IBIE 2025 delivered measurable impact across every dimension — from exhibitors and education to international reach.

• 1,005 exhibitors — including 486 new exhibitors
• 451,100 sq. ft. of sold-out exhibit space — a new record (+9% vs. 2022)
• 250+ education sessions and demos included for all registrants
• Overall registration down just 4%, despite global economic and travel headwinds
• Baker attendance decreased 8% compared to 2022; yet the number of baking companies represented rose 5% compared to pre-pandemic levels.
• Attendees were vetted and highly qualified, with91% identifying as purchasing decision-makers or influential in the process.
• 96 countries represented, including 27 official delegations.
• 28% of buyers were international, with 74% of those from the Americas — led by Mexico, Canada, Brazil, Guatemala, Colombia, and Peru.

Show Highlights and Competitions

Coupe du Monde de la Boulangerie — Americas Selection
IBIE hosted international baking teams competing in Bakery, Viennoiserie, and Artistic Bread Showpiece categories. Teams from Brazil, Canada, Ecuador, Mexico, and the US brought world-class skill and creativity to the competition, with just two advancing to the world finals in Paris.

• First Place Winner: Team Canada
• Second Place Winner: Team USA

World Bread Awards USA
The “Oscars of Bread" returned to IBIE, with 12 categories showcasing a spectrum of bread styles from sourdough to bagels. A distinguished panel of judges evaluated baked goods live on-site in front of enthusiastic audiences, awarding standout loaves with trophies and a cash grand prize.

• Overall Winner: Guy Frenkel – Céor Bakery

To learn more about individual category winners, visit the IBIE website .

Panettone World Cup — Americas Selection
Debuting at IBIE 2025, the competition showcased top pastry chefs from across the Western Hemisphere in a festive contest celebrating the art and heritage of Panettone baking. Winners, selected by an esteemed panel of judges, will advance to the global finals in Milan, Italy.

• Traditional Category Winners:
  • Martinez Jaime from the USA
  • Emmidio Isernia of Canada
• Chocolate Category Winners:
  • Flores Torres Wilson of Ecuador
  • Vielma Ammary Coromoto from the USA

Creative Cake Decorating Competition
The Pillsbury Creative Cake Decorating Competition featured six elite teams competing across four categories: Wedding Cake, Rolled Fondant, Sculpted Cake, and Buttercream. The 20^th edition of the contest brought together some of the industry’s most talented cake decorators, going head-to-head in a celebration of creativity and craftsmanship.

• Overall Winners: Sabrina Sigouin (La Belle Patissiere) and Sandra Major (Le Sucre au Fou)
• Wedding Category: Aaron McInnis and Juanita Tobin (Happy Belly Cakery)
• Fondant Category: Jean Schapowal (Cakes w Character) and Jesse Lesser (Jesse Lesser Cakes)
• Sculpted Category: Sabrina Sigouin (La Belle Patissiere) and Sandra Major (Le Sucre au Fou)
• Buttercream Category: Carlos Mendez and Agnieszka (Agnes) Mendez (Cakes by Carlos)

BEST In Baking — Industry Awards
IBIE, in collaboration with Snack Food & Wholesale Bakery magazine, recognized more than 65 industry suppliers and bakeries that have achieved particularly notable milestones in sustainability, sustainable packaging innovation, sanitation, workforce development, plant efficiency and automation & robotics. In the sixth edition of this industry awards program, the following companies earned top honors in each of the respective categories and received an honorary plaque, onsite recognition and more. The 2025 BEST in Baking industry top-honors include:

• SUSTAINABILITY:
  • Ingredients Supplier: Puratos — Cubease dough conditioner 
  • Equipment Supplier: Puratos — MECATHERM S.A. – Energy Recovery System combined with Hygro Control System
• [NEW] SUSTAINABLE PACKAGING INNOVATION:
  • Retail Bakery: JAMMPCO — The TA-DAA Box  
  • Wholesale Bakery: KIND Snacks – Paper Wrapper Pilot  
  • Supplier: Ardent Mills – Stretch Wrap Reduction Program
• SANITATION:
  • Wholesale Bakery: Nummies Bakery – Supreme Sanitation Program 
  • Supplier: Goodway Technologies – PureBelt Modular Cleaning System
• WORKFORCE DEVELOPMENT:
  • Retail Bakery: Rising Above Bakery Inc. – Individuals with special needs as equal members in the bakery’s workforce 
  • Wholesale Bakery: Craftmark Bakery – The Power of Lean Training to Maximize Operational Efficiencies and Employee Engagement   
  • Supplier: Puratos – Calling for Caring: Our Commitment to Employee Wellbeing
• PLANT EFFICIENCY:
  • Wholesale Bakery: Bimbo Bakeries USA – Baked for Nature: Strategic Energy Management and Net Zero Carbon 
  • Supplier: Intralox, LLC – ZeroSplice Technology
• AUTOMATION & ROBOTICS:
  • Wholesale Bakery: New Horizons Baking Co. – Smart Autonomous Bun Production System (SABPS)  
  • Supplier: JLS Automation – Peregrine IS Robotic Cartoning System

For the full list of qualifiers, visit the IBIE website .

IBIE 2025 Highlights

• The RBA Retail Bakers Center hosted live demos, competitions, and inspiring stories from leading retail bakers, pastry chefs, and cake artists — including Buddy Valastro, Duff Goldman, Paulina Abascal, and Iginio Massari, along with rising social influencers Greg Mason and Benjamin the Baker, plus international standouts such as Wu Tzu-Ching and Iván Zavala.
• The Rockin’ Pint concert — featuring Wang Chung and Duff Goldman’s band Foie Grock — energized attendees with live ’80s music and networking opportunities.
• Chef Talks debuted as part of IBIEducate’s international programming, spotlighting Latin American culinary expertise with presentations in Spanish.
• IBIE also provided real-time translation services for nearly all education sessions and demos, expanding accessibility for global attendees.

Industry Leaders Reflect on IBIE 2025

“IBIE 2025 is a powerful reflection of our industry’s energy and strength” said IBIE Chair Jorge Zarate, global senior vice president of operations and engineering at Grupo Bimbo, “The sense of innovation is unmistakable — seeing professionals from across the industry come together to share ideas, confront challenges, and set new standards for excellence makes this event truly special. I couldn’t be more proud of how our community shows up.”

Allen Wright, IBIE 2025 vice-chair and president of Hansaloy shares his enthusiasm. “The show floor was buzzing with innovation, meaningful connections, and a true spirit of collaboration — proof that when our industry comes together, we move forward with greater energy and vision. IBIE’s success this year is a testament to the dedication and passion at the heart of the global baking community.”

“The camaraderie, passion, and knowledge-sharing at IBIE were truly palpable,” said Amie Smith, IBIE committee member and RBA president. “The event fosters generosity in sharing expertise and creating lasting connections, supporting everyone from cottage bakers to large manufacturers. At its core, IBIE sets the gold standard for education through IBIEducate and top-notch talent presenting at the RBA Retail Bakers Center.”

Looking Ahead

IBIE 2025 reinforced its reputation as the must-attend event for baking industry professionals worldwide, delivering unmatched business opportunities, education, and inspiration. As the industry looks forward to its next gathering, IBIE invites bakers, manufacturers, and suppliers to mark their calendars for September 10-13, 2028, when the Expo will once again unite the baking world in Las Vegas.

For more information and updates, visit .