Interfood Technology has acquired Creeds Direct, expanding its bakery equipment portfolio while keeping the business operating independently under its existing name and team.

How much of what bakery says about itself can actually be proved? The Autumn 2026 edition of Baking Europe explores green claims under new EU rules, what artisan means to shoppers, flour that passes spec but fails on the line and updated food defence guidance. Plus faba bean, sourdough at scale, regenerative agriculture and a vending machine that bakes to order.

Bridor has launched its ARTY viennoiserie range in a fully proofed, frozen ready-to-bake format, removing the need for specialist proofing equipment or bakery expertise.

Lantmännen Unibake UK has joined the Federation of Bakers, bringing international manufacturing expertise to the trade body representing the UK's largest bakery companies.

Romer Labs on why shared lines, expanding gluten-free ranges and frequent changeovers mean gluten control must extend well beyond the finished product.

Penske Logistics has gone live with Cimcorp's gantry-based automated fulfilment system at its Illinois bakery distribution centre, reporting 100% order accuracy and a 50% reduction in labour requirements.

C.H. Guenther has opened a 172-square-metre Centre of Excellence in Coventry, integrating pilot baking, sensory testing and customer co-development within a live manufacturing facility.

The UK Competition and Markets Authority (CMA) has ordered Vandemoortele to sell its Worcester laminated dough production facility and UK sales operations in Staines-upon-Thames following its acquisition of Délifrance.