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 .

Canadian ice cream manufacturer is growing as they increase their production with a new 175,000 square foot, multimillion-dollar facility.

Markdale, ON

Construction has begun on Chapman’s new production facility in Markdale, Ontario, as they look to expand their product offering and boost production capabilities. On September 19, Chapman’s welcomed the Premier of Ontario, Doug Ford, and the Minister of Economic Development, Job Creation and Trade, Vic Fedeli, to officially announce the support from Invest Ontario towards the major expansion. While on site, dignitaries toured Chapman’s current facilities and, of course, enjoyed a scoop of ice cream.

The Canadian family owned and operated business has been making real dairy ice cream since 1973. Today Chapman’s is the largest ice cream manufacturer in Canada, distributing their ice cream and frozen treats across the country.

“Some companies don’t use Canadian milk per se. They use everything else. But this is a great company,” Doug Ford said. “It is a real homegrown Canadian success story supporting Ontario workers on farms and in factories.”

Through the Invest Ontario Fund, Chapman’s new facility will be supported with a loan of up to $27 million. “This investment has allowed us to build a bigger facility and support higher paying jobs for Canadians,” said Ashley Chapman, COO of Chapman’s. “The Invest Ontario program is an amazing initiative to support business in the province of Ontario.” The new factory will increase Chapman’s production space by 35 percent.

Chapman’s expansion will add 200 high-paying jobs to Ontario’s workforce, as well as new state-of-the-art automation solutions. With a total investment of over $200 million, Chapman’s plans to add many exciting new products to their offering that aren’t currently sold in Canada.

“At a time of global uncertainty, Ontario is proud to stand as a trusted partner for companies seeking a competitive business environment, highly skilled workforce and resilient economy in which to invest,” said Vic Fedeli, Minister of Economic Development, Job Creation and Trade. “We are thrilled to see Chapman’s expand their Canadian roots and deliver innovative, high-quality Ontario-made products to families here and around the world.”

While Chapman’s ice cream is proudly made with 100% Canadian dairy, the expansion will allow for opportunities to experiment with more locally sourced ingredients, innovative products, and exciting new flavours. Ashley Chapman said, “In the near future, we are focused on improving our products and our facilities and boosting our efforts to source ingredients exclusively from Canadian suppliers.”

With Ashley Chapman standing behind them, David and Penny Chapman are sitting at a table in Chapman's head office boardroom. An array of Chapman's products are on display behind them.

David and Penny Chapman with their son, Ashley Chapman

The Chapman family currently operates two production facilities, one of which is strictly peanut and nut free. The new facility will be their third, with plans to expand their allergy-friendly product lines with the new space. The Invest Ontario Fund will support Chapman’s desire to make ice cream for everyone, as they continue to innovate on a grand scale.

Construction of the new facility is expected to commence on May 1, 2026.

According to Oghma Partners, since 2019, the sector has seen 305 deals worth €87.3bn, ranging from under €1m to over €10bn, including landmark mega-deals such as IFF/DuPont N&B (€25.8bn), DSM/Firmenich (€22.2bn), and Novozymes/Chr. Hansen (€11.6bn). While most transactions fell within the €1m–€50m bracket, notable large-cap deals included Astorg/Solabia (€1.1bn, 2025). Distribution led activity, accounting for 21% of volumes, with Azelis driving consolidation. Additives (15%) and blends (10%) also saw strong momentum, supported by Solina’s 11 transactions under Astorg’s buy-and-build model. Flavours were another active category, with Nactarome and Turpaz particularly acquisitive. Cross-border activity made up 65% of deals, reflecting the drive for geographic expansion. Consolidation, consumer trends in health and sustainability, and private equity interest, representing over 40% of deal flow, are underpinning record activity in 2025.

Further highlights include:

• 2025 is on course for a record year, with ~40 transactions already recorded to date.
• Between 2019 and YTD 2025, the European Food Ingredients M&A market recorded 305 transactions worth c. €87.3bn, spanning deals from <€1m to >€10bn.
• Annual deal values typically ranged from €500m–€8bn, aside from exceptional mega-deals such as IFF/DuPont N&B (€25.8bn, 2019), DSM/Firmenich (€22.2bn, 2022) and Novozymes/Chr. Hansen (€11.6bn, 2022).
• Most deals fell within the €1m–€50m range, consistent across years, though notable large-cap transactions included Firmenich/DRT (€1.7bn, 2020), InVivo/Groupe Soufflet (€2.1bn, 2021), Advent/IRCA (€1bn, 2022), and Astorg/Solabia (€1.1bn, 2025).
• Distribution was the most active category (20.7% of deal volume), with 69.8% of deals sized €1m–€10m. Azelis was a key consolidator, completing nine acquisitions.
• Additives ranked second (15.1% of deal volume), reflecting the category’s broad scope, with extracts and proteins among the most targeted sub-segments.
• Blends accounted for 10.2% of deal activity, driven by Solina’s 11 transactions (35.5% share of category volume), under Astorg’s buy-and-build strategy.
• Flavours also saw significant consolidation due to fragmentation, with Nactarome (7 deals) and Turpaz (5 deals) particularly active.
• Cross-border M&A represented 65.2% of total deal volume, underlining acquisitive players’ focus on geographic expansion and portfolio diversification.
• Most activity was concentrated in Western Europe, but growth in Turkey, Portugal and the Nordics is expected to attract increasing deal flow going forward.

Mark Lynch, Partner at Oghma Partners, said: “The food and beverage industry is being reshaped by global economic forces and rapidly evolving consumer preferences, with health, sustainability, and transparency emerging as defining megatrends. In Western Europe, the ingredients market continues to expand steadily at around 1.0% annually, with high-growth categories such as protein (8.5%), cultures (7.4%) and botanicals (7.3%) closely aligned to current consumer demands. The market remains highly fragmented: while multinational leaders generate revenues in excess of €50 billion, most pure-play value-added ingredient players remain below €10 billion, creating a dynamic landscape where smaller innovators and start-ups are winning market share with sustainable and differentiated offerings. This fragmentation has underpinned consistently strong deal activity, with 2025 on track to be a record year, driven by demand for innovative assets, geographic diversification, and sustainable operations.

“Cross-border M&A continues to dominate, accounting for 65.2% of transactions, with the UK, Spain, and France among the most attractive geographies. Distribution, blends, and additives remain the most active subcategories. Trading multiples have now steadied at an average EV/EBITDA of 14.1x, reflecting more balanced market conditions.

“Private equity continues to play a pivotal role, representing over 40% of deal volume since 2020, with activity rebounding as financing costs ease. Oghma has identified around 40 acquisitive PE players active in the European ingredients space. Carve-out transactions are also becoming increasingly important as multinationals streamline portfolios and align with consumer trends, accounting for 18.5% of deals and creating opportunities for mid-market players. Oghma itself has successfully completed five carve-out transactions for large multinational ingredients companies during this period.”

Attachments:

European Food Ingredients MA Review FINAL.pdf

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Regina, Saskatchewan, September 22, 2025 – Canada has an opportunity to diversify $12 billion of food and beverage exports to non-U.S. markets to protect against trade disruption, enhance global competitiveness and build a more resilient agriculture and food system. That’s according to a report by Farm Credit Canada (FCC) titled ‘’ 

Canada’s food and beverage sector is heavily reliant on the U.S. as over three-quarters of its exports were destined to the southern neighbour, compared with 31 per cent of primary agricultural products in 2023. In terms of imports, 65 per cent of food and beverage products came from the U.S., compared to 78 per cent for primary agriculture. This reliance leaves Canadian ag and food producers vulnerable to unpredictable trade dynamics. The U.S. economy will always remain a key market for Canadian exports, but the evolving trade landscape underscores the need to diversify to non-U.S. markets. 

“Canadian agriculture and food producers rely on international trade to thrive, but ongoing trade disruptions have created uncertainty and barriers to growth. Diversifying food and beverage exports beyond the U.S. will not only strengthen producers’ resilience but also benefit Canadian consumers and the broader economy,” said Justine Hendricks, FCC president and CEO. “This report is FCC’s effort to focus Canadian dialogue on how diversification is important, viable and an opportunity we can’t miss out on.”

FCC’s recommended $12-billion diversification strategy focuses on three key areas:  

• Strengthening inter-provincial trade, redirecting $2.6 billion in exports from the U.S. to meet domestic demand. This approach reduces import reliance, supports Canadian producers and helps stabilize the food system nationally;
• Maximizing benefits from Canada’s 15 existing free trade agreements, which collectively cover 51 countries and 66 per cent of global GDP, to expand Canadian food and beverage exports globally; and
• Forging new international partnerships to capture emerging opportunities in high-value markets in Europe, Asia and Latin America, targeting $9.4 billion in growth beyond the U.S.  

The report identifies trade diversification opportunities across commodity groups, including prepared foods, vegetable oils and animal feed. Prepared foods represent the largest category, making up 19 per cent of Canadian food and beverage exports, which totaled $8.6 billion in 2023, with 90 per cent currently destined for the U.S. Boosting inter-provincial trade can replace approximately 10 per cent of these exports domestically, while the remaining 90 per cent must be redirected to high-value markets in Europe and rapidly expanding markets in Asia. 

“Investing in infrastructure, innovation and expanding product offerings will be critical to supporting this transition. Shifting $12 billion in exports will reduce risk and secure stability for the Canadian agriculture and food sector,” said J.P. Gervais, FCC’s chief economist. “A balanced trade portfolio will make the ag and food industry more competitive, adaptable and prepared to succeed in a changing global economy.”

Additional strategies highlighted in the report include promoting the “Buy Canadian” movement to stimulate domestic demand and enhancing Canada’s global brand to signal quality, safety, and versatility of Canadian food products. Expanding domestic value-added processing will allow Canada to capture a larger share of the food dollar; while exploring a variety of protein sources and sustainably processed items will open new opportunities both at home and abroad.