The confectionery and bakery industry is growing, yet at the same time faces significant pressure to transform, Interpack says. Remaining competitive requires investment. To support this, the Interpack 2026 trade fair will showcase the industry’s technological offerings in three halls covering around 40,000 square meters. Interpack will be held from May 7–13 at the fairgrounds in Düsseldorf, Germany. 

Interpack 2026 will again offer visitors dedicated zones for their respective sectors. The confectionery and bakery zone spans Halls 1, 3 and 4, located directly at the South Entrance of the Düsseldorf Exhibition Center. Manufacturers will find solutions there covering the entire value chain, from raw material processing and shaping and coating to primary and secondary packaging, the conference says. Exhibitors in this area will include equipment suppliers Aasted, Sollich, Theegarten-Pactec, Sacmi Packaging & Chocolate, Bühler, and Coperion. This ensures that the technological core of the industry is represented on site. This is complemented by a large selection of packaging materials and supplies in Halls 7–10. In total, over 2,800 exhibitors from around the world are expected at Interpack.

Stable industry environment with growth momentum

Despite numerous challenges, the outlook reportedly remains positive. According to Euromonitor International/VDMA: 

• The global market for baked goods stood at 177 million tons in 2024.
• Growth of 9.6% is expected by 2029.
• Markets in the Middle East and Africa are showing particularly strong growth.
• The global confectionery market is projected to grow by 4.5% by 2029.
• Latin America, the Middle East, and Africa are showing double-digit growth rates, whilst North America is experiencing a slight decline

The market environment is therefore stable, Interpack says. At the same time, sales regions, cost structures and regulatory frameworks are shifting.

Exhibitors clearly identify the need for action

The scale of the challenges is highlighted by companies exhibiting in the confectionery and bakery sector at Interpack 2026. One of them is Bühler, exhibiting in Hall 3. Thomas Isom, global head of business development consumer foods at Bühler, explains: “The greatest pressure for transformation stems from the combined impact of raw material crises, sustainability requirements, health regulations and rising costs. The key levers for companies therefore lie in three areas: resilient and sustainable raw material and supply chains, recipe and product innovation (particularly sugar reduction and alternative ingredients), and increased efficiency and flexible production.”

These structural requirements are compounded by a tight cost situation. “The confectionery industry, and the chocolate industry in particular, is currently under massive cost pressure, primarily due to sharply rising raw material prices. This is increasing the demand for highly efficient and durable production facilities. At the same time, rising energy costs are forcing investment in modern technologies that significantly reduce energy consumption,” says Klaus-Dietrich Franzmeier, director of sales and marketing at Sollich. The company is exhibiting on over 1,000 square meters in Hall 3, making it one of the largest exhibitors at Interpack.

Against a backdrop of fluctuating raw material costs, staff shortages, and growing uncertainties regarding trade and tariffs, Chris Isom, general manager food, Coperion Food, Health, and Nutrition Division, emphasizes the urgency of ensuring throughput and quality with fewer staff: “This requires stricter process control, faster changeovers, and more hygienic and consistent operations. Those companies that modernize intelligently will be successful, by utilizing automation and integrated system improvements to increase product consistency, enhance flexibility and reduce total cost of ownership.” Coperion will exhibit in Hall 4. 

Strategic direction takes center stage at Interpack

The question is therefore no longer whether modernization is necessary, but how comprehensive it should be. Klaus-Dietrich Franzmeier of Sollich states: “To remain competitive by 2030, companies must consistently rely on modern technologies. The use of artificial intelligence—both in development and in service—will be a decisive factor for success.”

Matt Craig, Coperion Food, Health, and Nutrition Division, also sees strategic investment as key: “Make investment decisions in line with the areas in which the industry is actually investing: modernization and upgrades rather than solely the construction of entirely new production sites. Bakeries are prioritizing packaging, software/IT/AI, robotics and automation, as well as key process steps such as mixing and material handling – because these investments deliver measurable improvements in quality, efficiency and plant availability.”

Companies that want to be successful by 2030 must align their strategy along three core pillars says Thomas Bischof (Bühler): “1. Resilient and sustainable raw material and supply chains, 2. Healthier and differentiated product innovations, 3. Digital, efficient and flexible production. “Those who consistently combine these three dimensions can address costs, sustainability and consumer expectations simultaneously.” 

Interpack 2026: A decision-making platform for investments

Bühler will also present these strategic approaches at Interpack 2026. In the “Minimarket” and the “Food Sensation Lab,” producers will find inspiration and ideas for new products. Bühler will also demonstrate how manufacturers can optimize their production processes and prepare for the challenges of a fluctuating market environment. The focus here will be on digitalization and flexibility. In addition, innovations in the areas of chocolate mass and chocolate molding, cookie and wafer production, as well as cereals and extrusion technology will be on display.

Sollich will also showcase specific developments for confectionery production. The company will present a new generation of coating machines at Interpack 2026. In addition, it is collaborating with SweetConnect GmbH to further develop machine learning capabilities designed to provide plant operators with more targeted support for efficient and stable process control.

Coperion will focus on integration. Equipment, control systems, and automation are linked in such a way that modernization projects deliver tangible results, Interpack says—such as greater product consistency, faster changeovers, improved hygiene, and a robust data foundation. At Interpack 2026, the company will showcase solutions for modernizing existing production lines. These will include hygienic mixing technologies such as the Diosna spiral mixer, application technologies such as Bakon Disc Spraying, and flexible depositing solutions featuring the Unifiller MultiStation. The SBX platform will also be presented for extrusion applications.

For information on all Interpack exhibitors and their products, click here.

Related - The confectionery industry changes year by year: Interpack