BIET 2025 prioritizes innovation as a key driver for the future of the baking and flour sectors and related industries

The BIET Meeting (Bakery Ingredients, Enzymes and Technology), the leading conference on bakery innovation, has wrapped up its 2025 edition with great success in terms of participation and content, once again demonstrating its importance as a key meeting point where research and the business worlds connect to promote innovation. Organized by the IQS Alumni Food Professional Group, the organization brought together 200 attendees and a panel of 26 experts from seven countries, as well as leading companies in the sector to discuss the challenges and opportunities that will define the future of the industry over the course of 14 presentations and 8 workshops.

In this year’s edition, the focus has been on how science and technology are revolutionizing the industry, from the application of artificial intelligence in production processes to the creation of healthier, more sustainable products adapted to the specific needs of consumers.

Digital transformation was one of the leading topics at the BIET Meeting. David Martínez Simarro, head of Strategic Development of Digital Business and Alliances at AINIA, highlighted that artificial intelligence is already a tangible reality in the sector in his presentation “Artificial intelligence in the food sector: present and future.” “Artificial intelligence is no longer a technology of the future, but a reality that is transforming the food sector,” he stated. Martínez Simarro explained that its potential does not lie in replacing human knowledge, but in increasing it, acting as a “calculator of the future that allows us to be more efficient and creative.”

A practical example of this technological revolution was presented by Eelco Heintz, Global R&D Manager for Kerry Food Protection & Preservation, who demonstrated how advanced predictive modelling is optimizing product formulation to extend their useful life in his lecture “Predictive Modelling for Enhanced Shelf Life.” “We have developed an advanced predictive model that drastically accelerates the reformulation process of bakery products, saving between five and ten months of development time,” stated Heintz, underlining the direct impact on efficiency and sustainability.

The relationship between bread and health has been another major focus of debate. Professor Peter R Shewry, professor emeritus and principal investigator at the University of Reading and Rothamsted Research, presented revealing conclusions on non-celiac gluten sensitivity in his lecture “Bread and Health: Improving Benefits and Reducing Sensitivities.” “In our study on sensitivity to non-celiac wheat, we discovered that consumer expectation plays a crucial role; the ‘nocebo effect’ is a significant factor in the onset of symptoms,” he said, opening a new paradigm on how to address these sensitivities.

Along the same lines, Dr Jordi Cuñé Castellana, R&D Manager of  ABBiotek Human Health and Nutrition at AB MAURI, presented his speech “Kluyveromyces marxianus ABB S7: a technological revolution…” an innovative solution for people with sensitivity to FODMAPs. “We are presenting a technological revolution for bakeries: bread with low FODMAP content thanks to the yeast Kluyveromyces marxianus,” stated Cuñé, explaining that this technology “converts fructans, a problem for many consumers, into gas for fermentation, a desirable byproduct for bakeries.”

Sustainability and the circular economy have established themselves as strategic pillars for the sector. Mario Martínez, full professor at the University of Valladolid, presented his work on creating new generation ingredients from plant by-products in his lecture “Crafting and Integrating Next-Gen Plant Polysaccharide Ingredients.” “It’s a very high quality prebiotic ingredient that we’re throwing away,” he said, demonstrating how it’s possible to create bread with better properties. “Not only are we opening the possibility of reusing apple pomace as a prebiotic ingredient, but we are also protecting the inherent polyphenols,” he concluded.

Along the same lines of sustainable innovation, Clarissa Schwab, a professor at Aarhus University, presented new approaches to bioconservation during her presentation “Novel approaches in biopreservation – also for sourdough?” Her research focuses on going beyond traditional methods: “Our research focuses on ‘pushing’ the fermentation capacity of microbes to produce more effective compounds, such as propionate and caproate, instead of traditional lactate,” Schwab explained. This approach makes it possible to develop much more powerful natural biopreservatives to reduce food waste.

The BIET Meeting 2025 has once again demonstrated its role as a unique meeting place between research and the business community, supporting technology transfer and the development of collaborative projects. The event served to highlight the state of the art in the baking and related industries in Europe, with a programme adapted to the current challenges in the sector and promoting new business opportunities.

Furthermore, the event set aside a space to present posters as part of its commitment to young talent and the future of the sector. For yet another year, young researchers and professionals have been able to showcase their latest work. To encourage scientific excellence, the BIET Scientific Committee awarded a prize to the best poster in this year’s edition of the event.

BIET relies on a large group of sponsor and partner companies. Its premium sponsors include Alifamra, Kerry, Caldic, Lallemand, and Puratos. Other sponsors include AB Mauri, Ait Ingredients, Aston Paar, BASF, Disproquima, IFF, DSM-Firmenich, Eurogerm, Novonesis, and Zeelandia. Finally, partners include Agriflex, CSM Ingredients, Ireks, and IQS.