ARYZTA has announced a €40m investment in a new bun bakery near Lisbon, scheduled for commissioning in 2028. The state-of-the-art facility will work alongside the company's existing Spanish bakery to optimise supply chains and customer service across the Iberian Peninsula.

Fondo Italiano d'Investimento has taken a majority stake in Alimenta Produzioni, the Riccione-based manufacturer of piadina and pinsa. The €50 million revenue company, which holds a leading position in IGP Romagna piadina, generates over one-third of sales from international markets including the UK, Germany and the United States.

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.

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.

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.

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.

Spanish producer De Bellota wins Fedima's inaugural €20,000 Sustainability Grant for acorn-based bakery ingredients with low carbon footprint and rural impact.

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.