IFF, a global leader in flavors, fragrances and food ingredients, is preparing to showcase a suite of science-led solutions aimed at helping industrial bakers tackle some of their biggest challenges. The company will unveil its innovations at the International Baking Industry Exposition (IBIE) 2025, taking place in Las Vegas from 14 to 17 September.
From soaring cocoa and egg prices to tightening food regulations and rising consumer demand for healthier products, the baking industry is facing unprecedented pressures. Suzanne Pera, vice president and regional general manager for North America at IFF Food Ingredients, said the company’s message to bakers was straightforward: “We’re not just helping bakers adapt — we’re helping them win.”
Tackling volatile ingredient costs
With cocoa prices doubling and egg supplies under strain, IFF is presenting its CURE™ platform — a suite of Core and Uncommon Replacements and Extenders. These alternatives are designed to maintain the taste and texture of bakery items while reducing reliance on high-cost commodities. Visitors to the company’s stand will be able to sample cupcakes with 50 per cent less egg content and brownies with 30 per cent less cocoa.
Adapting to new regulations
Food manufacturers are also under pressure to meet evolving standards, with certain dyes banned and the industry reassessing what can be classified as “healthy.” IFF will highlight natural colour replacements, clean-label hydrocolloids and shelf-life extension technologies aimed at helping bakers stay compliant without compromising on flavour or appearance.
Catering to health-conscious consumers
Health trends are reshaping demand, particularly as consumers — including users of weight-loss drugs such as GLP-1 agonists — seek lower sugar, higher protein and cleaner-label options. IFF’s prototypes at IBIE will include high-protein tortillas and nutrition bars fortified with SUPRO® soy protein and LITESSE® ULTRA prebiotic fibre.
Breakthrough baking technologies
Among the new product launches, IFF will introduce DANISCO® GRINDSTED® Pectin FB 420, a bake-stable pectin derived from citrus peels. The ingredient enhances flavour release and provides a glossy texture in reduced-sugar baked goods. Also debuting is POWERFRESH® ACE 2000, an enzyme that extends bread softness and resilience for more than a month.
Linda Dunning, IFF’s applications director for North America, emphasised that the focus was on practical solutions: “We are showing how real-world solutions can raise the game for bakers — ideas that work in the lab, are scalable in production and stand out on the shelf.”
Attendees at IBIE 2025 will be able to explore IFF’s latest baking technologies at booth 3855 in the Las Vegas Convention Center.
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