ACI Group urges food manufacturers to educate consumers about mandatory folic acid fortification in flour before December's deadline, as Government data shows significant folate deficiency across multiple demographics despite the nutrient's proven health benefits.

SIRHA Bake & Snack 2026 transforms European bakery's future as bread, pastry, snacking, and coffee culture converge under one roof at Paris Porte de Versailles, 18–21 January. This isn't just a trade show—it's where traditional baking craft meets food-service innovation, offering artisans, suppliers and decision-makers a strategic platform to navigate the evolving bakery ecosystem beyond loaves and dough.

UK food manufacturers face new advertising restrictions requiring strategic reformulation as regulations limit promotion of 13 product categories. Ingredient suppliers urge focus on functional nutrients and transparent supply chains over compliance workarounds.

European consumers are cutting Christmas spending but prioritising meaningful celebration. Research shows 34% are reducing festive budgets, with 47% choosing sentimental options. This creates opportunity for industrial bakers focusing on authentic traditional bakes like panettone and stollen. Success lies in positioning products as justified indulgences delivering connection. Exactly what budget-conscious consumers now seek.

Global consumers feel they're living through ongoing uncertainty, influencing daily choices and long-term plans. FMCG Gurus' latest research identifies ten trends defining 2026, with the first five outlined here.

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

Baking Europe spent two days at the company's campus, hosted by Zoé Henneguier and the Lesaffre team, alongside Leah Smith. What we found was more than just a facility tour, it was a genuine look at how a family business approaches innovation.

GNT demonstrates plant-based colour applications at IBIE 2025 using traditional Mexican concha cookies. Natural colour adoption accelerates as bakery sector addresses regulatory changes and consumer demand for recognisable ingredients, despite technical challenges including heat stability and pH sensitivity.