The CMA has provisionally cleared ABF's acquisition of Hovis in Great Britain while identifying competition concerns in Northern Ireland's bread and bakery market.

Le Duff Group acquires Spain's Panamar Bakery Group in its largest deal to date, extending Bridor's frozen bakery manufacturing and distribution reach across the Iberian Peninsula.

Valeo Foods Moves into Bulgaria with Prestige-96 Acquisition

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

Industrial fermentation profitability hinges on batch consistency, yet nutrient variability often undermines reproducibility. Understanding how controlled yeast-derived bionutrients reduce hidden costs and improve yields matters for manufacturers scaling enzyme and fermentation-derived ingredient production.

Leipurin’s integration into Lantmännen signals a structural shift in bakery ingredient supply, with potential implications for sourcing, technical support and value chain coordination.

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.