AI, Automation, and the Vegan Trend:
Key Takeaways from the 2025 Taipei International Bakery Show
March 27, 2025
The highly anticipated annual event for the baking industry, the Taipei International Bakery Show, took place from March 14 to 17, 2025, at Nangang Exhibition Center. This year’s expo brought together top bakery brands, ingredient suppliers, and equipment manufacturers, drawing a massive crowd eager to explore the latest innovations in the industry.
Automation: Addressing Labor Shortages and Boosting Efficiency
A major highlight of the event was the rise of automation solutions designed to combat the ongoing labor shortage. Many exhibitors showcased advanced equipment aimed at increasing production efficiency. Notable innovations included the automatic filling machine, which replicates the precision of traditional hand-made techniques while producing 20 filled pastries per minute, effectively replacing the workload of ten workers. Other impressive technologies featured at the expo included a fully automated mooncake production line capable of making 80 mooncakes per hour and a bao and mantou forming machine that turns out two steamed buns per second, underscoring the critical role automation plays in addressing workforce challenges.
Revolutionizing the Ingredient Supply Chain: Efficiency and Food Safety
Beyond equipment advancements, ingredient production is also undergoing a transformation. A standout example was the automated liquid egg processing line, which can handle 207,000 eggs per hour—from cleaning and yolk-white separation to filtration and storage—all through a fully automated system. This not only enhances food safety and production efficiency but also ensures superior freshness. Compared to traditional manual processing, this system is 70 times more efficient. Additionally, the growing adoption of frozen dough technology is streamlining bakery operations. By allowing dough to be stored long-term and used as needed, bakeries can significantly simplify their workflow while maintaining high product quality.
AI-Powered Innovation: Smarter Operations and Enhanced Customer Experience
AI is quietly transforming the baking industry, optimizing both operations and customer interactions. For example, I JY SHENG (一之軒), a bakery that has been using AI-powered checkout systems for over 5 years, partnered with Viscovery to showcase its cutting-edge AI-powered checkout system at the expo. This system automatically identifies baked goods at checkout, eliminating the need for manual item selection and expediting the payment process. As a result, bakery staff can focus more on providing better customer service rather than merely handling transactions.
The Rise of Vegan Baking: A Sustainable and Health-Conscious Future
Sustainability and health-conscious choices are at the forefront of modern bakery trends. I JY SHENG is leading the charge with its commitment to “Health, Sustainability, Eco-Friendliness, and Ethical Living.” The brand has established the “Plant-Based Academy (優植學院)” and introduced a complete lineup of vegan breads and pastries, challenging the outdated perception that plant-based foods lack flavor. To further engage consumers in sustainability efforts, the company designed a “Carbon Reduction Button” at the expo, allowing customers to see their positive environmental impact in real time. According to I JY SHENG, purchasing one vegan bread helps reduce approximately 15g of carbon emissions.
This year’s Taipei International Bakery Show demonstrated how automation, AI-driven solutions, and innovative product development are propelling the baking industry toward greater efficiency and sustainability. With continuous advancements in technology and business models, the future of baking promises new opportunities for both businesses and consumers alike.
