The Carbon Trust is hosting a free webinar on carbon footprint model assurance, examining how verified environmental data strengthens credibility and supports sustainability reporting.

A free webinar on 17 September brings together the Carbon Trust, Pinsent Masons and Bureau Veritas to help businesses prepare for the ECGT Directive.

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'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.

Brunel University is hosting a practical workshop on decarbonising industrial baking this March, bringing oven manufacturers, industry specialists and food producers together to explore energy efficiency, low-carbon technologies and realistic routes to reducing emissions.

IFE and IFE Manufacturing 2026 will examine technical development, consumer analysis and commercial strategy when they return to ExCeL London on 30 March to 1 April. The seminar programmes address ingredient innovation, reformulation, sourcing transparency and market forecasting under the theme 'Feeding the Future'.

The World Food Innovation Awards return for 2026, with the Best Bakery Product category accepting entries until 20 February. The ceremony takes place at the International Food & Drink Event at ExCeL London on 30 March, recognising winners across three tiers.

SIRHA Bake & Snack 2026 transforms European bakery's future as bread, pastry, snacking, and coffee culture converge under one roof at Paris Porte de Versailles, 18–21 January. This isn't just a trade show—it's where traditional baking craft meets food-service innovation, offering artisans, suppliers and decision-makers a strategic platform to navigate the evolving bakery ecosystem beyond loaves and dough.