The EIT Food Consumer Observatory has published a qualitative study of how consumers respond to messaging about precision fermented foods, covering a burger, cream cheese and cake.

Meala FoodTech is set to enter full-scale commercial production of its texturising pea protein.

New data from Marriage’s Millers finds a third of artisan bakery shoppers visit weekly, with sourdough nearly matching white bread in regular purchase rates.

SALTWELL Group presents bread and bakery sodium reduction data at Fi Europe, with sensory evaluation showing no significant differences at 26% sodium reduction.

Plant-based ingredients specialist Roquette has unveiled Wellence GF 1229, a new functional ingredient solution designed to boost performance and quality in gluten-free baked goods.

British Bakels has outlined five ways bakers can build on traditional Christmas products, following research showing mince pies and festive spice remain consumer favourites.

Picard’s frozen bakery and pastry range, including croissants, baguettes and Pastéis de Nata, goes on sale in over 150 Sainsbury’s UK stores from 26 October 2026.

Italian bakery brand Balconi has confirmed major Tesco and Asda listings from September, introducing new exclusive lines including White Chocolate Cake Rolls and Hazelnut Wafer Cubes.

Morato Group has acquired CEA Italia and Jaus Bakery, creating a pan-European industrial bakery operation with over €500 million in revenues across four countries.

Premier Foods is expanding Mr Kipling’s Christmas 2026 range with four new products and a revised Mince Pie Whirls pack aimed at under-45 shoppers.

Interfood Technology has acquired Creeds Direct, expanding its bakery equipment portfolio while keeping the business operating independently under its existing name and team.

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.