Valeo Foods Moves into Bulgaria with Prestige-96 Acquisition

CSM Ingredients introduces Tiger Granulat, a powdered decorative system creating extra crispy crusts on bread and savoury baked goods.

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

Puratos has entered into an agreement to acquire Dawn Foods, bringing together the two companies’ complementary bakery and patisserie capabilities.

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.

The EU's ban on Bisphenol A in food contact materials is now in force, with transition deadlines running to 2029. New official guidance, structured as 40 questions and answers, clarifies what is prohibited, what is exempt, how compliance testing works and what declarations of conformity must contain. For industrial bakers, the most pressing issues concern coatings, inks, adhesives and professional production equipment.

ARYZTA has announced a €40m investment in a new bun bakery near Lisbon, scheduled for commissioning in 2028. The state-of-the-art facility will work alongside the company's existing Spanish bakery to optimise supply chains and customer service across the Iberian Peninsula.