Spooner has published a free practical guide to bakery decarbonisation, drawing on contributions from Baker & Baker, Siemens and the Federation of Bakers. It covers emissions data, net-zero barriers, hybrid equipment, and the flexibility bakeries need to future-proof their operations.

Brunel University is hosting a practical workshop on decarbonising industrial baking this March, bringing oven manufacturers, industry specialists and food producers together to explore energy efficiency, low-carbon technologies and realistic routes to reducing emissions.

Where supply chain challenges meet strategic innovation: pulse sourdoughs, palm alternatives and waste valorisation transforming European baking R&D.

French bakery manufacturer Bridor has launched a 120g Maxi Croissant targeting the growing crodwich market, with research showing 71% of Europeans want savoury croissant sandwiches and savoury pastries now the second fastest-growing food-to-go category.

Texture is now the main driver in bakery, patisserie, and chocolate trends. From crusty breads and shatteringly crisp pastries to chewy cookies and rich-filled chocolate bars, consumers seek contrasting textures and multi-sensory experiences that deliver visual drama and craftsmanship.

The World Food Innovation Awards return for 2026, with the Best Bakery Product category accepting entries until 20 February. The ceremony takes place at the International Food & Drink Event at ExCeL London on 30 March, recognising winners across three tiers.

Discover how the ketogenic diet is revolutionising industrial bakery production. Fatma Boukid explores the technical challenges of scaling keto baked goods from artisanal to mass production, including innovative ingredient substitutions, formulation strategies and process re-engineering. Learn about replacing traditional flour and sugar with nut flours and non-nutritive sweeteners, managing dough rheology, extending shelf life and navigating complex regulatory landscapes across global markets.

Leaft Foods has commenced commercial production of Leaf Rubisco Protein from Canterbury alfalfa, partnering with Foodstuffs South Island to trial the non-allergenic ingredient as an egg protein replacement in commercial bakery products including cakes and muffins.