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.

RSSL, a leading food and life science contract research organisation, has today announced that it has secured funding from Innovate UK,...

As consumers increasingly seek healthier, sustainable food options, canola protein stands out as a promising alternative to egg protein.

Hotpoint announce its exclusive new partnership with The Bertinet Kitchen, the acclaimed cookery school.

Finsbury Food Group gears up for the autumn with a wave of new releases.