Food packaging under the lens: kp's Featherstone site on Dutch television
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 launches accelerator to bridge sustainable food's lab-to-market gap
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.
Summer 2026: What's Driving Bakery Flavour and Format Trends
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.
Dacke Industri acquires majority stake in Dutch bakery conveyor specialist
Swedish industrial group Dacke Industri has acquired 85% of Divardy Bakery Services B.V., a Dutch specialist in conveyor systems for industrial bakeries.
Lesaffre appoints Rania Abou Samra as new chief RD&I officer
Fermentation specialist Lesaffre has appointed Rania Abou Samra as its new chief research, development and innovation (RD&I) officer.
Vertical farming and the bakery: What's the link?
Vertical farming won't grow your wheat, but it may grow your garnish. A look at where the economics actually work for industrial bakers.
Lesaffre highlights global progress in baker’s yeast standardisation
A new Codex Alimentarius standard for baker’s yeast creates a global reference framework, supporting consistency, safety and transparency across the international baking industry.
AAK and Savor partner to develop speciality fat ingredients
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.
Aryzta brings SEB distribution in-house with Bordeaux acquisition
Aryzta has acquired its long-standing South-West France distributor SEB through Coup de Pates, converting a 30-year commercial partnership into full ownership.
ABF completes Hovis acquisition, launches new merged Hovis Bakeries group
Associated British Foods (ABF) has today (8 July 2026) announced that it has successfully completed its £75 million acquisition of Hovis from private equity firm Endless.
A fibre ingredient 15 years in the making just landed on the EU's Novel Foods list
A fibre ingredient developed over 15 years by Imperial College London and the University of Glasgow has received EU Novel Food approval and bread is one of its target applications.
A meeting of the minds at the Lesaffre Bread Symposium
Lesaffre's inaugural Bread Symposium brought together over 200 industry specialists to examine fermentation science, sustainability and the commercial future of bread as a food category.
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