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.

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.