C.H. Guenther has opened a 172-square-metre Centre of Excellence in Coventry, integrating pilot baking, sensory testing and customer co-development within a live manufacturing facility.

Compleat Foodservice has invested £600,000 in a new cookie production line at its Crewe site, targeting a 28% value uplift by March 2027.

Imperial College London has launched a 12-month equity-free accelerator to help sustainable food ventures turn validated science into pilots, investment and commercial scale.

Swedish industrial group Dacke Industri has acquired 85% of Divardy Bakery Services B.V., a Dutch specialist in conveyor systems for industrial bakeries.

Vertical farming won't grow your wheat, but it may grow your garnish. A look at where the economics actually work for industrial bakers.

Aryzta has acquired its long-standing South-West France distributor SEB through Coup de Pates, converting a 30-year commercial partnership into full ownership.

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.

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.