Orkla Foods has agreed to acquire Danish bakery company TC Brød, strengthening its position in laminated dough and seasonal bake-off products through its Easyfood platform.

As Angel Yeast marks its 40th year, Chairman Xiong Tao sets out the company's position on yeast protein, extract technology, sustainability credentials, and regional manufacturing investment.

The UK Competition and Markets Authority has cleared Associated British Foods' (ABF) proposed deal to buy Hovis, following an in-depth Phase 2 investigation into the anticipated merger.

Puratos has opened a Flour Competence Centre in Belgium dedicated to analysing flour variability and translating the data into practical solutions for industrial bakery producers.

Baker Street has launched a Light Rye Bread into Sainsbury's, targeting shoppers new to rye with a softer texture, sourdough starter and a nutritional profile including fibre, protein and iron.

Danish firm FERM FOOD has launched a fermented buckwheat and fava bean binder designed to replace multiple additives in gluten-free industrial bread recipes.

KPM Analytics has opened a baking lab at its French Rheology Centre of Excellence, designed to align traditional baking tests with objective instrumental data.

Ingredion and Tate & Lyle’s boards have today (8 June 2026) announced an agreement on the terms of an all-cash £2.7 billion acquisition offer put forward by Ingredion.

St Pierre has launched All Butter Croissant Rolls exclusively in Tesco. A fillable, flaky hybrid format aimed at the premium bakery occasion shopper.

Tesco is expanding its premium bakery offering with the launch of Tesco Finest Potato Burger Rolls

New European research from Soil Capital suggests that regenerative farming practices can help protect crop production during drought.

Belgian ingredients group Puratos has achieved carbon neutrality across its direct operations, cutting emissions per tonne produced by nearly 50% against a 2016 baseline.