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.

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.

Baking Europe Ingredients Market Report 2025, a data-driven annual intelligence brief tailored for senior leaders in Europe’s industrial bakery sector. This edition delivers fresh insights on ingredient pricing, risk trends, sustainability mandates and regional market dynamics. Empowering CEOs, procurement heads and strategy teams to make smarter, future-proof decisions.

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