Discover how diet quality shapes mental health through the microbiome-gut-brain axis, and why choosing unprocessed foods could be key to psychological wellbeing.

CSM Ingredients introduces Tiger Granulat, a powdered decorative system creating extra crispy crusts on bread and savoury baked goods.

Minor line interruptions in bakery production silently compound into significant throughput loss — learn how small process improvements can protect output and operational margins.

French frozen bakery manufacturer Bridor has launched a Praline and Hazelnut Swirl targeting coffee shops, cafés and hotels. The 100g ready-to-bake Viennese pastry was developed following research showing 78% of European consumers favour hazelnut praline fillings.

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.