“Café Viebahn” offers their nougat in block shape. At first, the treat is available in small amounts only. As demand for Viebahn’s nougat grows drastically, a change in production becomes necessary.
That is when a friend of Viebahn and Reim, a producer in cigars, informs the siblings about a new cigar-packaging-machine he had acquired.
Considering that such a machine might help with automatically packing nougat, Viebahn purchases a second-hand cigar-packaging machine. The idea turns out to be a success and the machine is hence used in Viebahn’s production, giving Viebahn nougat an unique shape and name: “Nougatstange”(nougat stick).

The company now counts more than 350 employees and experiences a massive increase in production. The company produces in three shifts now, manufacturing more than 500 different products, mainly consisting of or containing marzipan.
However, things change as World War II begins. Viebahn’s production decreases rapidly and comes to a temporary halt in 1943.

Together with experts in sports medicine and GDR national team coaches, Viba develops fruit bars, and thus further expands its product range.
The new fruity treats become popular among GDR athletes as well as hobby sportsmen.

In 1992, the former business consultant Karl Heinz Einhäuser and head of production Holger Storch acquire the shares in business and now form the executive board. Together, they develop new, marketable products and name their new brand Viba. Within a few years, the company regains its pre-World War II popularity in Thuringia and Saxony and the sweet success story continues.

Producing the world’s largest nougat bar – 3 meters in length and 750 kilogram heavy – Viba gains a Guinness World Record, in 2000.
This unique “Nougatstange” is revealed to an audience of over 5000 people, at the Schmalkalden city festival.

Viba now offers nougat and marzipan selections, packed in elegant gift boxes.

Viba produces “Birchermüslie” cereal bars and expands its fruit bar range. The term “Birchermüslie” was coined by the Swiss doctor Maximilian Oskar Bircher-Benner and used to describe a healthy and very popular mix of oat, nuts or almonds and fruit.
For the first time, Viba is present at the export exhibition ANUGA in Cologne, Germany.

Viba expands and opens more Viba Shops all over Germany. Viba’s packaging undergoes a relaunch.

Viba’s product range is reorganized and expanded. New fruit bars are developed. In cooperation with Gutena, Viba creates and produces a new treat – classic nougat between wafers – known as “Nougatini”.
In summer 2009, Viba’s “Nougolade” wins the IQ-innovation award central Germany, in the category ‘food’. “Nougolade” is now also available in supermarkets.

In 2012, Viba opens its “Nougat-Welt” in Schmalkalden. From now on, Viba provides its customers with an elegant restaurant, Viba exhibition, an exclusive Viba shop as well as confectionary workshops, allowing them to create their own hand-made chocolates and pralines.
The “Nougat-Welt” building made of glass and shaped like a praline box. For its innovative idea, Viba earns the MuT award.

Together with a regional ice cream manufacturer, Viba creates nougat ice cream in four different varieties: royal nougat, classic nougat, crunchy nougat and noir nougat. In the same year, Viba cooperates with the company Münsterland and offers nougat milk.