From May 18th to 22nd, the vane of the global baking industryThe International Bakery Technology Fair (IBA 2025) was grandly opened at the Düsseldorf Exhibition Center。 As a top platform in the industry with a history of 74 years, this exhibition attracts top bakery companies, technical experts and industry leaders from more than 60 countries around the world to gather to explore the future of the industry.KFIThe Croissant GroupAs the leader of the world's baking raw materials, it made a blockbuster appearance with a star product matrix. This exhibition passedAI-driven + product innovation, empowering product innovation with hard-core technology, vividly interpreting the global breakthrough road of China's milk fat technology. The scene not only showed the achievements of technology transformation through immersive baking scenes, but also won the favor of international merchants with the whole industry chain solutions, witnessing the qualitative change of China's milk fat technology from technology catch-up to global breakthrough.

1. IBA Exhibition in Germany: Chinese baking technology conquers the global taste buds

At the Munich Exhibition Center,KFIThe Croissant GroupThe booth became the focus of the whole audience, attracting professional visitors from more than 40 countries to stop and communicate. 28 core patented technologies and international authoritative certifications (BRCGS Class A, HALAL certification) have built a solid quality moat.

Product Matrix: Breaking the wall of technology and defining new industry standards

Vegan plant-based creamWith high whipping rate, strong operability and quality-price ratio advantages, it breaks the inherent perception of the flavor and cost of plant-based products in the European and American markets;

Mingpai series concentrated non-dairy cream: Acid resistance + dairy product compatibility technology, to achieve the application of "wild scenes", on-site demonstration to adapt to coffee, desserts and other scenarios;

Lingxiu dessert non-dairy cream: Häagen-Dazs grade vanilla flavor and silky texture, which was inquired by French and German customers on the spot;

Chocolate non-dairy cream + Basque cake dressing: West African cocoa is combined with fermented cream technology, and standardized production solves the problem of flavor stability.

2. Full-chain ecological revolution: reconstruct the value of the "baking +" industry

ThreeA new paradigm of two-way empowerment: global layout drives industrial upgrading

More than 20 years of deep cultivation,KFIThe Croissant GroupBuiltIt is exported to 36 countries, covering 32 provinces, municipalities and autonomous regions and 332 prefecture-level cities in ChinaThe sales network integrates Chinese cream technology and baking wisdom into the world table. The group not only passedBRCGS Class A certification, international HALAL certification and 28 patented technologiesbuildonlyThe quality moat, and the strategy of "sinicization of global resources" to solve the pain points of the industry. Innovative products such as Vegan plant-based cream and Mingpai multi-purpose concentrated non-dairy cream will open up the international market, allowing the world to taste the depth and temperature of Oriental milk fat technology in the transition from "Made in China" to "Made in China".This is a new milestone in China's baking power, and it is also a witness to the ecological innovation of the global industry.