Explore the cultural influences and technical innovations behind Bridor's new Pierre Hermé viennoiseries - Raspberry Lychee Signature and Lemon Sensation. Analysis of premium ingredient sourcing, industrial lamination techniques and European market trends for professional bakers.

GEA has released the E-Bake G2, an electric-only tunnel oven that the company claims reduces energy consumption by up to 40% compared to gas-fired predecessors.

Baking with Lesaffre made a notable impression at IBA 2025 in Düsseldorf last week, presenting its vision for the future of baking through an innovative stand concept and several new product developments.

The modern industrial bakery relies heavily on dairy ingredients for both functionality and flavour. However, the production of these strained dairy products traditionally generates significant waste in the form of acid whey – a challenge that affects both dairy suppliers and, indirectly, their bakery customers.

Discover three groundbreaking bakery ingredients that are revolutionizing the industry by enhancing workplace safety, reducing waste, and promoting sustainability. From low-dust flour that cuts airborne particles by 70% to innovative seed adhesives that minimize waste by 30%, these solutions help bakeries meet modern challenges while improving efficiency and profitability. Learn how these advanced ingredients can transform your bakery operations for a more sustainable future.

With the ongoing shift toward clean-label formulations in the European bakery sector, the need for effective natural preservation technologies has become increasingly urgent.

New research from bakery manufacturer Bridor reveals that Britain’s passion for croissants is stronger than ever.

Dawn foods responds to consumer preferences with seasonal flavours essential for customer engagement and driving sales