How much of what bakery says about itself can actually be proved? The Autumn 2026 edition of Baking Europe explores green claims under new EU rules, what artisan means to shoppers, flour that passes spec but fails on the line and updated food defence guidance. Plus faba bean, sourdough at scale, regenerative agriculture and a vending machine that bakes to order.

MOA Foodtech and Espiga I+D have formed a Bakery Innovation Alliance to validate egg replacement and E-471 removal in bakery and pastry formulations.

Bridor has launched its ARTY viennoiserie range in a fully proofed, frozen ready-to-bake format, removing the need for specialist proofing equipment or bakery expertise.

Suzanne Fanning, Chief Marketing Officer of Dairy Farmers of Wisconsin, has been appointed Chair of the IDDBA Board of Directors following seven years on the board.

The French government has proposed a plan to extend its sugar tax on soft drinks to include high-sugar processed foods, a measure aiming to improve public health across the nation.

White Rabbit has expanded its frozen gluten-free sourdough pizza range with two new flavours and two reformulated recipes, all moving to a 10-inch Romana base.

St Pierre has entered the sandwich roll segment with two new lunchtime carriers, backed by data showing rolls at a five-year share high.

The global additive-free butter powder market is forecast to nearly double by 2036, with bakery the dominant application and clean-label formulation driving demand across Europe, Asia and North America.

Crosta Mollica and European Pizza Group have merged to form a €1 billion European pizza business, with both brands continuing to operate independently.

Bakeful has launched three limited-edition autumn products, maple mini donuts, pumpkin spice mini muffins and apple cider mini muffins, across Target, Amazon and H-E-B.

Lantmännen Unibake UK has joined the Federation of Bakers, bringing international manufacturing expertise to the trade body representing the UK's largest bakery companies.

Hungarian producer The DoughLAB is seeking UK partners for its Madre sourdough pizza range, fermented for 48 hours and finished from frozen in under three minutes.