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.

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.

Innovative methods of producing food through fermentation could add nearly £10 billion to the UK economy by 2050, according to new analysis.

Lantmännen Unibake expands into Netherlands with €50M Boboli Benelux acquisition, adding Mediterranean flatbread production and bake-off technology capabilities.

General Mills will invest $54 million to expand its James Ford Bell Technical Center in Golden Valley, Minnesota, in what is said to be the largest upgrade in the facility’s history.

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