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.

Swedish industrial group Dacke Industri has acquired 85% of Divardy Bakery Services B.V., a Dutch specialist in conveyor systems for industrial bakeries.

Fermentation specialist Lesaffre has appointed Rania Abou Samra as its new chief research, development and innovation (RD&I) officer.

Vertical farming won't grow your wheat, but it may grow your garnish. A look at where the economics actually work for industrial bakers.

A new Codex Alimentarius standard for baker’s yeast creates a global reference framework, supporting consistency, safety and transparency across the international baking industry.

Oils and fats company AAK has teamed up with US food-tech start-up Savor, in a two-year collaboration to develop speciality fat solutions for dairy alternative and bakery applications.