COFALEC's new Secretary General Carlotta Trucillo addresses supply chain pressures facing industrial bakers, including molasses price volatility from climate events and rising energy costs. The confederation's Brussels move supports regulatory engagement while members develop clean label solutions reducing salt by 40% and liquid yeast systems cutting packaging waste. Yeast innovation through strain selection supports premium products and sustainability goals.

Discover how a food tech student developed an Instagram-worthy matcha coconut loaf for UK supermarkets. Fresh insights into Gen Z consumer preferences, sustainable ingredient sourcing, and commercial bakery product development methodology.

EU experts review Food 2030 framework affecting industrial bakers. New packaging regulations, €228M research funding, and sustainability requirements ahead.

German automation specialist Singer & Sohn GmbH announces partnerships with Rademaker BV for integrated meat-filled bakery product systems and Food Design Solutions for Belgium/Luxembourg sales coverage. Industrial bakers gain access to complete automation solutions for sausage rolls, frikandel pastries, and cevapcici-filled bread products through streamlined procurement processes.

Industrial biscuit manufacturers are investing in automated production systems to meet demand for diverse product formats and higher output. New modular extruder technology addresses flexibility requirements whilst maintaining hygiene standards and operational efficiency in medium to large-scale operations.

San Giorgio SpA launches Proissant, a protein-enhanced frozen croissant with 30% less fat and pea protein enrichment. Winner of Lorenzo Cagnoni Award for Green Innovation at SIGEP World 2025, the product targets foodservice operators seeking nutritionally enhanced bakery items with quinoa seed topping.

Yam is a nutrient-rich, gluten-free root crop widely consumed in Africa, Asia, and the Caribbean. This article explores its role as a source of dietary fibre, vitamins, minerals, and antioxidants, as well as its growing use in baked goods like bread and cakes. With health-conscious consumers seeking functional ingredients and alternatives to wheat, yam flour presents a promising option for innovative baking and food production.

A new pink colour designed for manufacturers seeking plant-based alternatives in food and beverage production.

The need for crowd control at a bakery may seem unusual, but it does highlight the growing trend of 'food tourism' - where people travel from all over the world to sample the best in bakery.

C Private Investments has announced the formation of Artisan Bakery through the acquisitions of Snackwerks and Specialty Bakers.

Bühler has opened a dedicated Puffing Application Centre at its Uzwil, Switzerland facility, targeting food manufacturers developing puffed grain and pulse products at industrial scale.

A new report from Circana reveals a significant shift in European consumer behaviour, highlighting a growing appetite for indulgent food experiences that provide emotional and mental relief amidst ongoing economic and global challenges.