Food Alert names Fraser Parramint as new Managing Director, replacing retiring David Bashford after 26 years. Parramint brings 25+ years food industry experience from Marks & Spencer, Byron, and The Bread Factory to lead UK compliance services expansion.

GoodMills Innovation's High-MAC micronised brans enable industrial bakers to boost fibre content in breads, rolls and biscuits without compromising texture or processing. 90% particles under 200μm for seamless integration.

New research reveals 18% of British holidaymakers pack bread when travelling abroad, prompting Warburtons to develop protective luggage cases. Consumer data shows 50% of UK travellers take food from home, highlighting potential opportunities for European bakeries in tourist markets and travel-friendly packaging innovation.

Middleby Bakery, a global leader in industrial baking solutions, is set to make a significant impact at IBIE 2025 in Las Vegas, Nevada, US. With an extensive portfolio of trusted brands and cutting-edge innovations, Middleby is redefining the efficient automation of quality product processing lines and system integrations, establishing a new standard for industrial baking innovation.

Discover key bakery suppliers at Speciality & Fine Food Fair 2025, Olympia London. Industrial bakers can source artisan breads, premium snacks, frozen cakes, and innovative bakery products from heritage brands including Stag Bakeries, Breeøsh, and The Drinks Bakery. Trade event connects manufacturers with foodservice operators seeking distinctive bakery solutions.

Finsbury Food Group acquires 70% stake in Lola's Cupcakes for £25m, marking entry into direct-to-consumer market. Strategic move combines manufacturing expertise with digital capabilities in premium celebration cake sector.

The baked goods and cereal sector represents one of the most dynamic and strategic areas of the food industry and will be among the key players at the next edition of Cibus Tec, scheduled to take place in Parma (Italy) from October 27 to 30, 2026.

Move over protein, fibre's the new star of the show. Our Summer 2025 issue explores fibre-enriched formulations, sustainable ingredient innovations and energy-efficient bakery technologies. Featuring research from leading universities and practical solutions for industrial baking.

Louis François launches CremePat Froid, an additive-free pastry cream base engineered for industrial frozen bakery applications. The ingredient delivers freeze-thaw stability and maintained texture integrity, addressing technical challenges in frozen pastry production.

German retailers pivot to social commerce with 59% using social media for marketing and 27% enabling direct purchases. Study reveals 84% view Chinese platforms as unfair competition whilst AI adoption remains limited. Traditional channels still dominate but hybrid retail model emerges as future standard.

NFDT launches Level 3 Lead Baker Diploma in England to upskill bakery supervisors. New NFDT Academy supports wider technical and leadership training.

A consumer study by NoPalm Ingredients found yeast oil is significantly more preferred than palm oil in Germany and France. Seen as healthier and more eco-friendly, yeast oil boosts appeal and purchase intent, offering industrial bakers a palm-free, sustainable fat alternative with proven EU label acceptance.