CUTTING-EDGE BAKERY TECHNOLOGY


ENGINEERING THE


MODERN BAKERY


Automation, digital intelligence and advanced pilot environments are converging to change how bakeries innovate, scale and compete, from the production floor to the shop counter.


A s the global bakery


industry grapples with unprecedented economic, labour and consumer


pressures, technology has emerged as a defining force in how companies compete, innovate and scale. No longer confined to isolated equipment upgrades or isolated digital experiments, the latest wave


of bakery technology


integrates automation, data intelligence and advanced system design to unlock efficiency, quality and speed at every stage of production and retail. Market analysts and trade forums alike are now placing digitalisation, AI and smart manufacturing at the centre of baking’s next growth chapter, underscoring how these tools are reshaping operations from ingredient handling to consumer engagement. Industry events such as iba 2025


have showcased this shift in real time, highlighting technologies that reduce labour dependency, optimise process flows and deliver consistent product quality — even amid volatile staffing and raw-material environments. Exhibits ranged from AI-powered shop assistants and real-time production planning tools to digital HACCP monitoring and cloud- enabled workforce management, all


aimed at helping bakery businesses meet demand more reliably and with greater insight into their operations and customers. These developments reflect broader market signals that digital transformation is accelerating: surveys at major industry conventions report that a large majority of commercial bakers plan to implement some form of AI and automation in the near term, targeting everything from predictive maintenance and quality inspection to process optimisation and supply-chain visibility. At the heart of this technological


transformation are facilities that blur the lines between research, production and training — spaces where new ideas can be prototyped, validated and scaled without the risk of disrupting commercial operations. An example


is on full display at


Puratos’ new Industrial Pilot Bakery and its state-of-the-art glaze production facility, both located at the company’s U.S. headquarters in Pennsauken, New Jersey. The facilities exemplify how ingredient companies and equipment partners are stretching the boundaries of bakery technology to accelerate innovation and reduce risk for commercial bakers. In June 2025, Puratos, in collaboration with AMF Bakery Systems, officially


LINE TIME AND BAKING


SKILLS CAN BE A CONSTRAINT ON INNOVATION AND


RECIPE OPTIMISATION IN MANY INDUSTRIAL BAKERY ENVIRONMENTS


10 • KENNEDY’S BAKERY PRODUCTION • DECEMBER/JANUARY 2025/26


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