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From plant-based alternatives to high-tech automation, the baking industry is rising to the challenge of modern demands. FoodBev Media's Jesús Luna-López discovers how the latest innovations showcased at this year's Südback - held in Stuttgart, Germany, are transforming traditional baking practices and paving the way for a greener, more efficient future.

The baking industry is on the cusp of a transformation, as demonstrated at Südback 2024, held from 26-29 October in Stuttgart, Germany. This event, organised by Messe Stuttgart, attracted over 650 exhibitors and more than 36,000 visitors, solidifying its reputation as a key hub for technological advancement and sustainable growth in the sector.

Stuttgart, often hailed as the 'cradle of the automobile industry' due to its cutting-edge technology and research capabilities, served as an ideal backdrop for suppliers to unveil their latest innovations in baking ingredients and technologies.

Innovation at the forefront

Among the standout innovations was Bunge’s plant-based butter, Beleaf, which replicates the rich aroma, taste and texture of traditional dairy butter. Initially designed for bakery applications, Bunge plans to expand Beleaf's versatility to other dairy and confectionery sectors.

Svetlana Barinova, product manager at Bunge, emphasised the company’s commitment to sustainability, stating, “Climate change impacts us all. Sustainability is at the heart of our company. Beleaf maintains the same easy processing and functionality as dairy butter, offering a carbon-friendly ingredient without compromising on taste or texture. It is 100% plant-based.”

Swiss company Durrer showcased its LTS-Leak-Testing system, which uses controlled vacuum technology for non-destructive leak testing of packaging. This innovative solution is designed to detect trace gases, including CO2 and helium mixtures, ensuring the integrity of packaging in a sector where quality assurance is paramount.

MIWE captured attention with its advanced automation and digitalisation solutions. Key highlights included the MIWE Athlet loader, which integrates seamlessly with the MIWE Ideal e+ deck oven, providing efficient loading capabilities. The MIWE Smartfresh cooling system reduces the need for night shifts while conserving energy.

Michael Igelham from MIWE corporate communications said: “The new digital tool MIWE Navibake centralises baking schedules, ensuring consistent quality across locations.” Proven solutions for in-store and production baking, such as the MIWE Thermo-Static thermal oil oven, also generated significant interest, reinforcing MIWE's status as a trusted technology partner in the industry.

Pioneering solutions for sustainable baking

Italian Group Eurovo exhibited an array of innovative egg products, highlighting their integrated supply chain approach. With a commitment to quality, Eurovo offers a diverse range of farming methods, including organic and free-range, and emphasised their dedication to safety with their Cuisine Royale pasteurisation standards.

Their offerings for the bakery industry include ready-to-use custards, creams and semi-prepared ingredients, showcasing the versatility and value of eggs as a fundamental baking ingredient.

American Pan introduced its Smart Pan Tracking System, providing bakeries with real-time data to optimise pan coating life and enhance line efficiency. This system works by tagging pans with essential data before they leave the factory, enabling comprehensive monitoring and analysis to drive performance improvements.

The Diosna Group unveiled its latest mixers, designed with an open construction for efficient cleaning and reduced contamination risks. These mixers cater to a wide range of dough types while seamlessly integrating into existing production lines. Diosna also introduced automated guided vehicles, designed to transport raw materials and finished products with precision, further enhancing operational efficiency.

Addressing food waste

Verhoeven Bakery Equipment launched the Repeat Loaf, a groundbreaking machine that transforms unsold bread into new baking powder.

This innovation addresses the pressing issue of food waste and CO2 emissions, as co-founders René Van Ass, Sebastian H and Michael Ruijs explained: “In the bread value chain, many products go unsold, contributing to waste. Upcycling is essential, and Repeat Loaf provides an effective solution by optimising fermentation processes.”

MHS showcased its advanced bread cutting machines, including the MHS Professionals, capable of efficiently cutting a variety of products while minimising waste and reducing loading times. The user-friendly interface and quiet operation of these machines enhance their appeal in fast-paced bakery environments.

As bread continues to be one of the world’s most consumed staples, the innovations unveiled at Südback signal a significant shift in the baking industry. With an increasing focus on alternative ingredients and sustainable practices to meet the demands of a growing population, Südback 2024 has set a high standard for future advancements.

FoodBev Media looks forward to the next edition of Südback in 2026, eager to see how the baking market continues to evolve.

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