Funding & investment
Funding & investment
UK Bakery Scales Production with Multi-Million Pound Equipment Investment
Finsbury Food Group has committed substantial capital to its Kara facility in Whitefield, Manchester, targeting enhanced production capabilities at the foodservice-dedicated bakery. The factory manufactures 1.2 million bread rolls daily, serving national wholesalers and customers across hospitality, healthcare and quick-service sectors.
Facilities
Panattoni Develops Purpose-Built Bakery Facility for Edeka Südwest in Rhineland-Palatinate
Panattoni is developing a 10,000 m² bakery production facility for Edeka Südwest in Lambsheim, Rhineland-Palatinate. The build-to-own project marks the first partnership between the companies and will create 150 jobs when operational in Q4 2027.
Funding & investment
UK Food and Drink Sector Sets Out £50bn Growth Blueprint
Britain's food and drink manufacturers have unveiled a ten-year plan aimed at doubling investment and significantly expanding exports, as the sector grapples with mounting pressures from rising costs and weakening consumer demand.
Funding & investment
Barilla Opens $25 Million Innovation Centre in Parma
Barilla Group has opened its $25 million Barilla Innovation & Technology Experience (BITE) in Parma, Italy, spanning 150,000 square feet. The facility employs 200 professionals developing bakery, pasta and sauce products using AI-driven sensors, 3D printing and sensory research. BITE operates 84 partnerships with international universities and maintains 28 startup collaborations focused on sustainable agriculture and food technology.
Funding & investment
Acorn flour producer receives Fedima's first sustainability grant
Spanish producer De Bellota wins Fedima's inaugural €20,000 Sustainability Grant for acorn-based bakery ingredients with low carbon footprint and rural impact.
Funding & investment
Palm-Alt: A Locally-Produced Alternative to Palm Shortening
Researchers at Queen Margaret University have developed Palm-Alt, a replacement for palm shortening in industrial bakery applications. Made from rapeseed oil, fibres and proteins, the ingredient delivers up to 25% less fat and 89% less saturated fat whilst maintaining texture and flavour in biscuits, cakes and bread. Now in commercial trials.
Ingredients
Revyve secures €24m to scale yeast-based egg alternatives
Dutch food-tech company Revyve has raised nearly €24 million in Series B financing to accelerate the rollout of its functional yeast proteins, designed to replace eggs and additives in mainstream food categories.








