International Bakery Magazine, Hand Media’s leading publication dedicated to the bakery industry, is proud to announce the release of its March-April 2025 issue – a landmark edition celebrating its role as an official international media partner for iba 2025, the world’s premier trade fair for the baking and confectionery sector.
With iba set to return to Düsseldorf this May, the latest issue pays tribute to the innovation, craftsmanship and collaboration that define the show and the wider bakery community. Readers will find a comprehensive 8-page event preview, offering essential insight into what to expect across the six exhibition halls, alongside highlights on trends in artisan baking, digitalisation and sustainability.
“Being part of iba 2025 as an official media partner is a tremendous honour,” said Rebecca Spayne, Managing Editor of International Bakery Magazine. “We’ve dedicated this issue to celebrating everything that makes the baking industry so dynamic – from heritage brands and visionary leaders to the groundbreaking technologies shaping tomorrow’s bakeries.”
This issue features exclusive interviews with some of the industry’s most influential voices:
The Big Interview with Nicky Walker, Managing Director of Walkers Shortbread, explores his journey from the production floor to the boardroom and the balance of tradition and innovation at this iconic fourth-generation family business
Innovator Interview with Renee Boerefijn, R&D Director at Cargill, offers insight into how cutting-edge ingredient technologies are addressing consumer demand for healthier, more sustainable and sensory-rich bakery products.
In Breaking Bread, Matthew Jones, Founder of Bread Ahead, shares how his commitment to craft and community is helping inspire a new generation of bakers.
The edition also takes a deep dive into the technologies powering the modern bakery. Key features explore the latest developments in:
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Mixers and Depositors – enabling greater flexibility and precision in production
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Leaveners – from biological to mechanical innovations enhancing product consistency
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Inspection and Monitoring – revisiting expert insights from Bakery Live with Falk Thermal’s Stefan Fial
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Conveying Systems and Belts – streamlining production while upholding the highest standards of hygiene and efficiency
With so much to discover in this special edition – and with anticipation building for iba 2025 – the March-April issue of International Bakery Magazine offers readers a rich blend of practical insight and global perspective.
Read the full issue online now and join us in Düsseldorf as we celebrate the future of baking.
