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.

UK regulatory case exposes wholegrain definition gap affecting industrial bakers. ASA ruling highlights post-Brexit compliance challenges for health claims across UK-EU markets

The Louvre Museum opens Boulangerie du Louvre, the world's first commercial bakery inside a major art museum. Located beneath the iconic glass pyramid, the bakery uses historic Vitus sourdough starter from Belgium's Puratos Sourdough Library to produce artisan breads daily for museum visitors.

Sveba Dahlen has been appointed Main Skill Sponsor for the bakery competition at EuroSkills 2025, Europe's premier championship for young professionals.

Spanish biscuit manufacturer Family Biscuits has acquired the assets of Natural Biscuits, a Burgos-based company that entered bankruptcy proceedings in 2020. The deal forms part of the Jaén company's €1 million investment plan for 2025-2026.

Car No. 43, sponsored by Polish bakery manufacturer Inter Europol, won the LMP2 class at this year's 24 Hours of Le Mans.

The Science Based Targets initiative launches pilot testing for Corporate Net-Zero Standard V2, running until August 2025. Industrial bakers can participate to influence climate standards affecting energy-intensive baking operations, supply chain emissions, and regulatory compliance from 2026.

Cardiff Metropolitan University food science students partnered with EDME to develop innovative clean label bakery products using malt flour technology. The winning pizza dough project demonstrates how academic-industry collaboration drives real-world food innovation from lab to market.

AI-powered packaging optimization tools from Germany's Fraunhofer Institute help industrial bakers meet EU's 2030 requirement for 35% recycled plastic content. The KIOptiPack technology uses artificial intelligence to design efficient packaging, ensure recycled material safety, and integrate with production equipment for real-time optimization.

Discover how bakers can capitalize on PLMA's 2025 breakthrough: surprise beats price in private label. 30,000+ industry pros saw game-changing bakery innovations like grated balsamic vinegar balls. Learn why premium private label baked goods are winning over cost-cutting strategies and how to transform your bakery business.

The global bakery ingredients market is projected to experience robust growth, increasing from $18.41 billion in 2025 to $25.11 billion by 2029, according to a new industry analysis from The Business Research Company.