Baking with Lesaffre made a notable impression at IBA 2025 in Düsseldorf last week, presenting its vision for the future of baking through an innovative stand concept and several new product developments.

The company's L.I.F.E. (Lesaffre Immersive Futures Experience) stand transported visitors through three future-focused scenarios, each aligned with the company's strategic pillars: Bake for Care, Bake for Good and Bake for Smile. This immersive approach marked a departure from traditional trade show presentations, offering attendees a glimpse into potential industry developments.

New Panettone Solution Streamlines Production

Among the key product launches was TRADIZY® Panettone, an all-in-one solution designed to reduce production time to five hours while maintaining quality standards. The innovation addresses efficiency concerns for bakers producing the traditional Italian specialty, offering a simplified process without compromising the expected quality characteristics.

The solution represented Lesaffre's ongoing efforts to balance tradition with modern production demands, particularly relevant as artisanal products gained popularity in commercial baking operations.

Sustainability Takes Center Stage

Environmental considerations featured prominently in Lesaffre's IBA presentation, with the company showcasing new strippable recyclable packaging for sourdough and baking ingredients. This development reflected growing industry attention to sustainable packaging solutions and waste reduction initiatives.

Thomas Lesaffre, Marketing Director at Baking with Lesaffre, emphasized the company's comprehensive approach to innovation.

"With our immersive experience, we wanted to create something that goes beyond traditional product displays," he said. "From our new recyclable packaging to our TRADIZY® Panettone solution, everything we presented at IBA reflects our dedication to innovation, sustainability, and supporting bakers worldwide."

Consumer Insights Drive Development

The company presented findings from its 2024 international consumer study on bread consumption, delivered by experts Sandrine Cuisenier, Etienne Maillard, and Léa Ribet. The research highlighted bread's continued importance in global diets while examining how the category adapts to contemporary health and wellness trends.

These consumer insights inform Lesaffre's product development strategy, helping the company anticipate market shifts and baker requirements across different regions and segments.

Industry Collaboration and Knowledge Sharing

Beyond product presentations, Lesaffre participated in industry discussions, including a COFALEC (Confederation of European Yeast Producers) roundtable. Thomas Lesaffre engaged in dialogues examining how yeast operates in breadmaking, covering both established practices and potential future roles in eco-friendly food systems.

Such collaborative efforts contribute to industry-wide development and knowledge sharing, particularly important as the baking sector navigates changing consumer preferences and regulatory environments.

Looking Ahead

Lesaffre's IBA presence reinforced its position as a solutions provider for both current challenges and future opportunities in baking. The company's network of over 50 Baking Centers worldwide supports its ability to develop region-specific solutions while maintaining global consistency.

As the baking industry continues evolving, with sustainability concerns and efficiency demands shaping product development, Lesaffre's integrated approach to innovation, sustainability and baker support positions the company for continued relevance in an changing marketplace.

The company's emphasis on fermentation expertise, combined with its international presence and research capabilities, provides a foundation for addressing the complex challenges facing bakers worldwide as they adapt to new consumer expectations and operational requirements.