EU-Mercosur trade deal's sugar quotas raise supply chain concerns for industrial bakeries as safeguard mechanism fails to prevent factory closures.

ISO 23983:2025 establishes the first international standard for baker's yeast quality. Developed by COFALEC and ISO TC 34, it defines technical specifications for fresh and dry yeast formats, including microbiological criteria, physico-chemical parameters, and testing protocols for industrial bakers.

Mulino Bianco's Buongrano receives FoodChain ID Regenerative Agriculture Certification, becoming Italy's first bakery product with certified regenerative wheat flour.

EU experts review Food 2030 framework affecting industrial bakers. New packaging regulations, €228M research funding, and sustainability requirements ahead.

UK regulatory case exposes wholegrain definition gap affecting industrial bakers. ASA ruling highlights post-Brexit compliance challenges for health claims across UK-EU markets

The Science Based Targets initiative launches pilot testing for Corporate Net-Zero Standard V2, running until August 2025. Industrial bakers can participate to influence climate standards affecting energy-intensive baking operations, supply chain emissions, and regulatory compliance from 2026.

Essential guide for European industrial bakers on metal detector testing protocols. Learn validation, verification, and routine monitoring methods to prevent contamination, meet retailer requirements, and protect brand reputation. Includes testing frequencies, innovation updates and compliance best practices for bakery production lines.

The U.S. Food and Drug Administration (FDA) announced a forthcoming ban on several petroleum-based synthetic dyes from the American food supply, to take effect by the end of 2026.