CRISPR-edited low-asparagine wheat could drastically cut acrylamide in baked goods, but regulatory uncertainty and slow adoption mean bakers must wait before benefiting from safer grains.

Discover how diet quality shapes mental health through the microbiome-gut-brain axis, and why choosing unprocessed foods could be key to psychological wellbeing.

Minor line interruptions in bakery production silently compound into significant throughput loss — learn how small process improvements can protect output and operational margins.

Own-label bakery now holds 46% of unit sales across Europe's largest markets. For branded producers, the pressure is real and price alone won't hold it off. This piece looks at how Europe's most resilient bakery brands, from a New Forest cottage to a Lisbon monastery, have used specific, honest origin stories to build loyalty that generic competitors can't replicate. A practical read for anyone in the industrial baking sector thinking about brand equity.

The EU's ban on Bisphenol A in food contact materials is now in force, with transition deadlines running to 2029. New official guidance, structured as 40 questions and answers, clarifies what is prohibited, what is exempt, how compliance testing works and what declarations of conformity must contain. For industrial bakers, the most pressing issues concern coatings, inks, adhesives and professional production equipment.

At the Milano Cortina 2026 Winter Olympics, Italy's baking traditions have stolen the spotlight. Viral chocolate lava cakes, traditional Austrian strudels and industrial Nutella dispensers have become unexpected stars, proving that Olympic excellence extends beyond the podium to the bakery.

Where supply chain challenges meet strategic innovation: pulse sourdoughs, palm alternatives and waste valorisation transforming European baking R&D.

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.