How bakery and confectionery products are being reinvented right now

The world of bakery and confectionery is undergoing major change – and that’s exactly what makes it more exciting than ever. While croissants, cookies, chocolates and gummy sweets are part of everyday enjoyment for many people, the industry behind the scenes is driving a massive wave of modernization. 

The market fundamentals are solid: According to Euromonitor International/VDMA, the global bakery market amounted to 177 million tons in 2024 and is expected to grow by 9.6 percent by 2029. Markets in the Middle East and Africa are developing particularly dynamically. The global confectionery market is also expanding – forecast to grow by 4.5 percent by 2029. But growth alone is no longer enough. Companies are under significant transformation pressure: rising costs, raw material shortages, sustainability requirements and changing dietary trends are making modernization unavoidable. 

Sustainability meets technology: This will be especially visible in the bakery and confectionery halls at interpack 2026. Packaging solutions are becoming smarter and more resourceefficient – without compromising product protection. Paper is evolving into a hightech barrier material: one example is Weber Verpackung’s Baker Bags – paperbased pouches with a glassine window that can be fully recycled through the paper stream. 

The confectionery world also shows how quickly innovations move from niche to mainstream: barrier papers such as NexPlus from Koehler Paper are increasingly replacing plastic – even for demanding products like chocolate, which is highly sensitive to oxygen, moisture and fat migration. 

Companies like Sollich confirm the mounting pressure to modernize: “The confectionery – and especially the chocolate – industry is currently experiencing massive cost pressure, driven primarily by sharply rising raw material prices. This is increasing the demand for highly efficient and durable production equipment. At the same time, rising energy costs are forcing investments in modern technologies that significantly reduce energy consumption,” says Klaus-Dietrich Franzmeier, Director Sales & Marketing at Sollich. 

The bakery and confectionery industry is becoming smarter – and fast. Pickandplace cobots like the tog.519 combine AI and robotics, achieving up to 90 cycles per minute while handling even delicate products with exceptional care. Modern production lines analyze shape, position and quality in real time, reduce waste and significantly shorten changeover times. 

Chris Isom, General Manager Food, Coperion Food, Health & Nutrition Division, explains: 
“The companies that will succeed are those that modernize intelligently – leveraging automation and integrated system improvements to increase product consistency, enhance flexibility and reduce total operating costs.” 

Because consumer habits are changing at high speed. Confectionery remains popular – but today, indulgence has to offer more: reduced sugar, plantbased recipes, organic ingredients, highprotein options or multisensory experiences in texture and color. These trends place high demands on machinery, materials and processes. Confectionery is among the most technically demanding food categories to produce: high fat content, sticky surfaces, sensitive formulations and strict requirements for appearance, shelf life and freshness. 

At the same time, the market is pushing for greater sustainability. “The greatest transformation pressure comes from the combined impact of rawmaterial crises, sustainability requirements, health regulations and rising costs,” says Thomas Bischof, Global Head of Business Development Consumer Foods at Bühler. His conclusion: companies that want to remain successful must align three strategic axes – resilient and sustainable rawmaterial and supply chains, recipe and product innovation, plus flexible production and efficiency improvements. 

In short: the concentrated future of the industry. Exhibitors such as Aasted, Sollich, TheegartenPactec, SACMI Packaging & Chocolate, Bühler and Coperion will showcase solutions across the entire value chain – from rawmaterial processing and forming to coating, primary and secondary packaging. 

Bühler will demonstrate in the “Minimarket” and the “Food Sensation Lab” how producers can develop new product ideas and flexibly modernize production processes. Sollich is presenting a completely new generation of enrobing machines – including AIsupported assistance powered by SweetConnect. Coperion is focusing on integration: systems, controls and automation are connected in ways that ensure modernization delivers immediate, measurable results.