NFDT launches Level 3 Lead Baker Diploma in England to upskill bakery supervisors. New NFDT Academy supports wider technical and leadership training.

Cargill implements comprehensive decarbonisation across its global cocoa supply chain, installing solar power in Ghana, biomass boilers using cocoa shells in Côte d'Ivoire, electric barges in Netherlands, and renewable energy systems. The sustainability transformation spans West African origin countries to European processing facilities, targeting 30% emissions reduction by 2030 through circular waste management and clean energy adoption.

Valeo Foods Group completes acquisition of Melegatti 1894 assets, adding two Italian production facilities specialising in panettone, pandoro and croissants to expand European sweet bakery manufacturing capacity and international distribution network.

Bühler has opened a dedicated Puffing Application Centre at its Uzwil, Switzerland facility, targeting food manufacturers developing puffed grain and pulse products at industrial scale.

Cardiff Metropolitan University food science students partnered with EDME to develop innovative clean label bakery products using malt flour technology. The winning pizza dough project demonstrates how academic-industry collaboration drives real-world food innovation from lab to market.

Geary's Bakery, the family-owned operation behind Jason's Sourdough brand, has opened its third production facility in Leicester, representing a £36 million investment in manufacturing capacity.

DSM-Firmenich has opened a new US baking innovation facility in Princeton, New Jersey, as part of a broader €700m investment to advance its global R&D capabilities.

As the divide between artisan authenticity and large-scale efficiency continues to blur, industrial bakers across Europe are increasingly...