Chewco is returning to IBA 2025 with an expanded lineup of gluten-free, texture-driven baking solutions — from chewy mochi to pillowy donuts and crispy street food favorites — designed for commercial, frozen and industrial production.

At this year’s show, the brand is placing a spotlight on scalable solutions for trending products like mochi ice cream, mochi churros, bubble waffle, taiyaki, butter mochi, mochi buns — applications growing in popularity across EMEA markets.

At Booth #E34 Hall 15 during IBA Düsseldorf, taking place May 17-23, Chewco will showcase a range of frozen-production-friendly mixes and doughs designed for these evolving tastes. Key highlights include:

  • Mochi Ice Cream Wrapper Mix (gluten-free) – Specially developed for production lines, this soft, stretchy, and tear-resistant mix works seamlessly with encrusting machines, offering perfect freeze-stability for mochi ice cream wrappers.
  • MochiBake Mix (gluten-free) – A super versatile powder that transforms any bake into a chewy, mochi-like treat. Tasting samples will feature mochi cake, mochi puffs and mochi buns.
  • Instant Mochi Mix (gluten-free) – A convenient solution for making mochi fillings and daifuku quickly and easily — showcased at IBA through indulgent mochi cookies.
  • Formosa Grain Mix (gluten-free) – A gluten-free premix made with Taiwanese millet flour that yields pillowy, springy dough perfect for donuts, churros, cookies and more.
  • Asian Street Waffle Mix – Tailor-made for waffle iron-based products including Hong Kong bubble waffles, Taiwanese wheel cakes, and Japanese Taiyaki.
  • All-Purpose Rice Flour Mix – Ideal for gluten-free pancakes and cupcakes, also available in distinctive flavors like Ube.

As part of its IBA program, Chewco will host live baking sessions featuring Düsseldorf-based Taiwanese baker Zoe Yang, founder of Teamate Pang. Zoe will prepare a selection of treats using Chewco’s mixes, offering visitors a glimpse into the possibilities of modern Asian-style baking.

“Our goal is to help manufacturers and dessert brands incorporate new textures into their product lines in ways that are both operationally practical and aligned with consumer trends,” says Jim Huang, overseas sales director at Texture Maker.