The baked goods and cereal sector represents one of the most dynamic and strategic areas of the food industry and will be among the key players at the next edition of Cibus Tec, scheduled to take place in Parma (Italy) from October 27 to 30, 2026.

Louis François launches CremePat Froid, an additive-free pastry cream base engineered for industrial frozen bakery applications. The ingredient delivers freeze-thaw stability and maintained texture integrity, addressing technical challenges in frozen pastry production.

Tate & Lyle showcased its expanded ingredient portfolio at IFT FIRST 2025, highlighting new mouthfeel solutions and technical capabilities following CP Kelco integration. The company demonstrated texture science applications through its new Mouthfeel Lab and product prototypes featuring pectin, specialty gums, stevia, and fibre ingredients relevant to industrial baking applications.

Bridor launches Chocolate Bread Roll targeting dual daypart opportunities for commercial bakeries. Analysis covers technical specifications, clean label positioning, operational benefits, and market positioning for industrial bakers evaluating premium snacking products.

Baking Europe explores Lesaffre's new AI-powered baking assistant Dr Bread in exclusive interviews with digital project manager Tara Flecknell and technical baking advisor Alban Depierre. The AI tool addresses common production issues like insufficient bread volume and crust problems, offering craft bakers instant technical support through the Lesaffre & Moi app. Currently deployed in three countries with plans for 27 markets, Dr Bread represents the ingredient supplier's digital transformation

RDM Group launches Multiboard® Barrier, a PE-coated cartonboard containing 3-5% plastic for moisture-sensitive industrial baking applications. The recyclable packaging material meets PPWR regulations while maintaining performance standards for frozen foods, powdered goods, and pet food packaging.

Discover how a food tech student developed an Instagram-worthy matcha coconut loaf for UK supermarkets. Fresh insights into Gen Z consumer preferences, sustainable ingredient sourcing, and commercial bakery product development methodology.

San Giorgio SpA launches Proissant, a protein-enhanced frozen croissant with 30% less fat and pea protein enrichment. Winner of Lorenzo Cagnoni Award for Green Innovation at SIGEP World 2025, the product targets foodservice operators seeking nutritionally enhanced bakery items with quinoa seed topping.