PRESS RELEASE

‘IMAGINE – Taste reimagined at the Bakerman SnackLab at Internorga 2026’

Gronau, 27 January 2026 – Bakerman is expanding snack awareness, breaking taste boundaries and presenting revolutionary next-gen snacks – fresh from its in-house SnackLab – at Internorga in Hamburg from 13 to 17 March 2026.

„IMAGINE!“ – that’s the call from the snack producer from Gronau. What if snacks were
bolder? Wilder. More creative. Full of possibilities? Bakerman has explored precisely
these questions – and has turned ideas into reality at the SnackLab that not only rethink
the world of snacks, but redefine it.

The SnackLab is more than just a development space. It is an open place where curiosity meets experience, where ‘what if’ thoughts turn into real products. Here, people experiment, combine, discard – and rethink. What is created here will be tomorrow’s trend. And it’s already making a big splash today.

Next-gen super snacks – straight from the SnackLab
Of course, the tinkering in the SnackLab has left its mark. Or rather, it has produced some really good snacks. At Internorga 2026, Bakerman will be presenting, among other things:

• Pizza-Burger
  Two icons. One snack. Hearty, surprising and uncompromisingly delicious.
• Creamy Buns
  Sweet buns, filled and topped for maximum enjoyment. Available in caramel cookie, hazelnut, amarettini style and lemon flavours – creamy, modern and absolutely snackable.
• Pinsolini
  As delicious and wholesome as Bakerman’s famous wood-fired pinsa – only more convenient. Perfect for those who can’t make up their minds.
  Simply treat yourself to several varieties, such as Margherita, tomato and mozzarella or ham and mushrooms.

Psst… we’re not giving anything away yet!
Bakerman is setting new standards again this year. At Internorga, you can expect a snack sensation like you’ve never seen before. The SnackLab is bubbling, it’s about to explode! If you’re curious, come and see for yourself.

A stand that stands out. And sticks in your mind.
The exhibition stand is also making a real statement again: across more than 165 square metres, Bakerman is showing what makes the company tick – surprising, in tune with the times, approachable and full of creative ideas. Visitors can look forward to inspiration, exchange and lots of snack discoveries.

IMAGINE – and taste what’s possible
With its trade fair appearance at Internorga 2026, Bakerman is once again showing what innovation can taste like. As a manufacturer of high-quality baked goods, the company sees itself not only as a producer, but also as a source of inspiration for modern snack concepts – flexible, creative and always one step ahead.

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PRESS RELEASE

‘Be bold with colour, crave energy: the effect ENERGY brand, KESSKO and Bakerman bring innovation to the market’

Bonn/Gronau/Paderborn, 12 February 2026 – Bold, eye-catching and full of energy: the energy brand effect from the MBG Group is entering into a creative brand collaboration with Bakerman from Gronau and KESSKO from Bonn.
Together, they are presenting a new product that brings a breath of fresh air to the baked goods market: the Creamy Bun effect Pink Grapefruit Style. Snack producer Bakermann from Gronau is filling a sweet softie with a cream
developed by KESSKO that is based on the flavour of the energy drink effect Pink Grapefruit. A crispy topping rounds off the colourful bun. The trio will present their innovation to a wider audience for the first time at this year’s
Internorga in Hamburg.

Heiko Thees, owner of Bakerman and KESSKO, sees great potential: ‘The Creamy Bun effect Pink Grapefruit Style is a product that immediately catches the eye in the display. We are delighted to produce this idea and bring it to market. Concepts like this attract attention and inspire.’

As a specialist in high-quality creams and fillings, KESSKO is contributing its core expertise to the collaboration. The effect Pink Grapefruit Cream combines intense freshness with a modern energy character and was specially designed for use in baked goods. KESSKO is thus creating the flavour basis for a product that clearly stands out
from the classic baked goods range. ‘One of our strengths lies in innovative creams and fillings. In collaboration with effect and Bakerman, we have created a product that shows how effective clearly defined roles can be in a brand cooperation,’ emphasises Patrick Gerdes, Managing Director of KESSKO.

The aim of the brand cooperation is to set conscious accents, become more
courageous and bring innovation visibly to the point of sale – above all, to show that
you have to move out of your comfort zone. “effect stands for energy, innovation and
strong colours. With this cooperation, we are showing how our brand can be creatively
transferred into new worlds of enjoyment. The Creamy Bun effect Pink Grapefruit Style
is surprising, modern and appeals precisely to target groups who are looking for
something new,” emphasises Andreas Herb, owner of the MBG Group and effect
ENERGY.
Further flavours are already in the pipeline.

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SNACK IT UP – Next-gen style straight from Bakerman’s SnackLab

Bakerman presents innovative snack concepts for a new generation of displays – from creamy buns to
croffles.

Gronau, Februar 2026 – Willkommen im SnackLab: Mit seinem kreativen Welcome to the SnackLab: Bakerman is takingsnacking to a whole new level with its creative innovation hub. Under the motto ‘SNACK IT UP’, trendy concepts are created here that combine classic baking craftsmanship with bold product development. The result: next-gen snacks thatinspire, surprise – and turn the display into a stage.

At Bakerman’s SnackLab, two worlds coexist on equal footing: on the one hand, triedand-tested classics such as puff pastry sticks and croissants are valued and creatively refined. On the other hand, completely new snack concepts are created here that pick up on trends and set their own impulses – from surprising fillings to innovative product formats such as Creamy Buns. SnackLab thus combines tradition and next-gen thinking to create a display that offers both reliability and genuine innovation. Whether savoury or sweet, familiar or experimental – anything that inspires is allowed.

Creamy Buns – the highlight from SnackLab
The hottest product from the innovation lab right now is the new Creamy Buns. Fluffy, sweet buns, filled and topped for maximum enjoyment. Available in caramel cookie, hazelnut, amarettini style and lemon flavours, they represent modern snack culture and the courage to rethink successful recipes. Creamy, versatile, absolutely snackable – a real statement for any counter.

KESSKO, the new brand from the Bakerman Group, offers even more creative possibilities. From creamy fillings and surprising toppings to fine chocolates, shiny coatings and crunchy sprinkles, KESSKO expands the play with textures, colours and flavours. More creativity. More wow. More differentiation at the POS.

Croffles – the hybrid with bestseller potential
Ein weiteres Highlight aus dem SnackLab sind die Croffles – der Trend-Hybrid aus Croissant und Waffel. Außen goldig-knusprig, innen soft und buttrig – sie vereinen das Beste aus beiden Welten und sind dabei besonders einfach umzusetzen.

Preparation is straightforward: allow croissant dough pieces (tip: Butter Croissant 3.0), bake in a waffle iron until golden brown and then finish to individual taste. Whether Dubai style, with macadamia cream or classic with chocolate, nut nougat or strawberry yoghurt and crunchy decoration – croffles offer enormous potential for individualisation and appeal to new target groups. An experience product with guaranteed bestseller potential.

Classics revisited
Even tried-and-tested products have passed the innovation test at SnackLab. Quark balls are filled with express creams and topped with colourful toppings to create little treats. Croissants are transformed into real works of art with creative fillings and toppings – visually striking, with next-level flavour and ideal for attractive pricing.

Puff pastry sticks with express creams, cream and fruit bring freshness to the display, while the apple triangle with cream, a scoop of ice cream and a delicate sauce is given a modern reinterpretation. Familiar – yet surprisingly different.

SnackLab-Vibes for the counter
With SnackLab, Bakerman shows how versatile and inspiring modern snack concepts can be. The possibilities are limitless, colourful and creative – and offer bakeries and specialist retailers concrete approaches for increased footfall, higher added value and clear differentiation from the competition.

Now it’s time to absorb the SnackLab energy and just do it.

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