UK regulatory case exposes wholegrain definition gap affecting industrial bakers. ASA ruling highlights post-Brexit compliance challenges for health claims across UK-EU markets

The Louvre Museum opens Boulangerie du Louvre, the world's first commercial bakery inside a major art museum. Located beneath the iconic glass pyramid, the bakery uses historic Vitus sourdough starter from Belgium's Puratos Sourdough Library to produce artisan breads daily for museum visitors.

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.

Discover how bakers can capitalize on PLMA's 2025 breakthrough: surprise beats price in private label. 30,000+ industry pros saw game-changing bakery innovations like grated balsamic vinegar balls. Learn why premium private label baked goods are winning over cost-cutting strategies and how to transform your bakery business.

New product where the brand's emphasis on wheat starch technology represents a technical differentiator in a category where rice-based formulations have become standard, potentially offering consumers closer approximations to traditional bread experiences.

Explore the cultural influences and technical innovations behind Bridor's new Pierre Hermé viennoiseries - Raspberry Lychee Signature and Lemon Sensation. Analysis of premium ingredient sourcing, industrial lamination techniques and European market trends for professional bakers.

A recent academic milestone in Swedish agriculture could have broader implications for sectors beyond livestock farming — including industrial baking.

The modern industrial bakery relies heavily on dairy ingredients for both functionality and flavour. However, the production of these strained dairy products traditionally generates significant waste in the form of acid whey – a challenge that affects both dairy suppliers and, indirectly, their bakery customers.