Cerealto forms strategic partnership with Colorado-based Fresca Foods, expanding co-manufacturing capacity across Europe and the Americas. The transaction combines Cerealto's ten European production centres with Fresca's 350,000 sq ft US manufacturing facilities specializing in bars, granola and baked goods.

AB Mauri and Nutris have formed a technical partnership to develop fava bean protein and starch ingredients for industrial bakery applications in the UK and Ireland. The collaboration utilises Nutris's 45,000-tonne Croatian processing facility to fractionate fava beans into functional ingredients for commercial-scale bakery production, with development trials scheduled across multiple product categories in 2025.

Tesco Northern Ireland adds 31 bakery products from six regional suppliers including Irwin's Bakery, Genesis Bakery, and Holmes Bakery. The expansion follows 11% year-on-year growth in local cake category sales, with partnerships generating over £4 million annually for some suppliers.

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.

Scottish Bakers has released its first Future of Bakery industry report in partnership with Dawn Foods, providing market data and consumer insights for industrial bakers. The report reveals Scotland's sweet bakery market is valued at £261 million with 4.6% year-on-year growth, while savoury bakery spend increased 3%. Based on NIQ consumer panel data from 30,000 UK households and bespoke research from 500 Scottish bakery shoppers, the report offers strategic intelligence for business planning.

The Louvre Museum opens Boulangerie du Louvre, the world's first commercial bakery inside a major art museum. Located beneath the iconic glass pyramid, the bakery uses historic Vitus sourdough starter from Belgium's Puratos Sourdough Library to produce artisan breads daily for museum visitors.

Explore the cultural influences and technical innovations behind Bridor's new Pierre Hermé viennoiseries - Raspberry Lychee Signature and Lemon Sensation. Analysis of premium ingredient sourcing, industrial lamination techniques and European market trends for professional bakers.

Repsol and Bunge have announced a collaboration focused on producing renewable fuels in Europe using intermediate oilseed crops such as camelina and safflower.