Bakery has a powerful emotional pull: the smell of freshly baked bread, pastry and cake can evoke comfort, nostalgia and wellbeing. Now other industries are borrowing those sensory cues, from croissant-inspired perfumes to gin and protein products. What can industrial bakers learn from the growing value of the “freshly baked” experience?

PFAS are no longer just an issue for food packaging. From conveyor belts and seals to lubricants and processing equipment, these persistent chemicals can be found throughout the bakery production environment. With new EU Packaging and Packaging Waste Regulation (PPWR) requirements now applying to food-contact packaging and broader PFAS restrictions under development, this guide explains where PFAS may occur, what the legislation means and how bakeries can prepare.

Crespel & Deiters has announced the launch of Lory Crumb Colored, a range of colourful crumbs for breading and toppings, made with natural colourants.

Compleat Foodservice has invested £600,000 in a new cookie production line at its Crewe site, targeting a 28% value uplift by March 2027.

UK packaging company The Pure Option has launched a compostable bakery bag range made from upcycled grain farming waste and wood pulp-derived NatureFlex film, with no petroleum-based plastic.

Interfood Technology has formalised a partnership with Italian dough equipment specialist Domatic Sartori, adding precision shaping and dividing lines to its UK and Ireland bakery portfolio.

German biscuit manufacturer Griesson de Beukelaer has acquired U.S. wafer brand Pirouline and its Mississippi-based maker, DeBeukelaer Corporation, with new facility investment planned.

The gap between 'source of protein' and 'high-protein' on bread packaging is narrower than most formulators assume. This piece unpacks the exact numerical thresholds behind EU and US claims, where conventional loaves already sit and what it actually takes to cross into high-protein territory.

The Summer 2026 edition of Baking Europe spans the ancient and the cutting-edge, from teff and Lambeth cakes to HFSS reformulation, allergen management and enzyme technology. The most interesting stories in baking are rarely the obvious ones.

A Dutch sustainability television programme visited Klöckner Pentaplast's UK manufacturing site, examining the trade-offs involved in designing food packaging for performance, resource efficiency and end-of-life.

Imperial College London has launched a 12-month equity-free accelerator to help sustainable food ventures turn validated science into pilots, investment and commercial scale.

Finsbury Food Group's innovation and brand teams map the flavour combinations, formats and retail dynamics shaping bakery in summer 2026 -from cherry vanilla to GLP-1 portion trends.