Baking with Lesaffre made a notable impression at IBA 2025 in Düsseldorf last week, presenting its vision for the future of baking through an innovative stand concept and several new product developments.

The International Dairy Deli Bakery Association (IDDBA) trade show begins this weekend in the United States. For over four decades, this event has served as a significant platform for dairy, deli and bakery professionals to examine industry developments and forge business connections.

The Sustainable Wheat Initiative Symposium will take place June 4-5, 2025 at the Rabobank Conference Center in Utrecht, Netherlands.

Lallemand Inc. and Moulins Soufflet, a subsidiary of Groupe InVivo, have announced exclusive negotiations for the acquisition of two specialized ingredient companies: AIT Ingredients and Solyve.

DSM-Firmenich has opened a new US baking innovation facility in Princeton, New Jersey, as part of a broader €700m investment to advance its global R&D capabilities.

Lesaffre has just released its latest findings on an international consumer survey while Lesaffre Institute of Science and Technology carried out a literature  review, putting into perspective the main preconceived 
ideas about bread consumption.

Six international teams battled it out for the gold at the iba UIBC Cup of Bakers 2025,

As Europe moves into the next phase of its post-crisis energy strategy, the European Commission’s newly unveiled REPowerEU Roadmap marks a definitive shift.

The industrial wafer baking sector is witnessing a significant technological advancement with the introduction of induction heating technology

An independent artisan bakery based in the South West of England is expanding. What is the relevance to industrial bakers in Europe?

iba 2025: The world's leading baking trade fair returns to Düsseldorf May 18-22. Explore innovations from 983 exhibitors across seven halls featuring international baking competitions, artisan workshops and the latest industry trends. From digital solutions to master classes in German pretzel-making, iba 2025 is the ultimate destination for baking professionals seeking cutting-edge techniques and global networking opportunities.

The modern industrial bakery relies heavily on dairy ingredients for both functionality and flavour. However, the production of these strained dairy products traditionally generates significant waste in the form of acid whey – a challenge that affects both dairy suppliers and, indirectly, their bakery customers.