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.

Baking Europe Ingredients Market Report 2025, a data-driven annual intelligence brief tailored for senior leaders in Europe’s industrial bakery sector. This edition delivers fresh insights on ingredient pricing, risk trends, sustainability mandates and regional market dynamics. Empowering CEOs, procurement heads and strategy teams to make smarter, future-proof decisions.

Where heritage meets innovation: explore how AI-powered hygiene, plant-based egg alternatives and smart wastewater solutions are transforming modern bakeries.

BASF Aroma Ingredients launches Isobionics® Natural alpha-Farnesene 95, a fermentation-based lime flavour with 95% purity for industrial baking. The natural, pesticide-free ingredient is kosher and halal certified for use in beverages, confectionery and citrus applications.

Middleby Corporation opens 65,000-square-foot innovation centre near Venice for production-scale testing of bakery, protein and snack processing equipment. Facility offers R&D, validation and training for industrial food manufacturers.

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

Oregon artisan bakery Ocemiam launches nationwide e-commerce platform for French-style individual cakes and banana bread, targeting US holiday season market.

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.