PFAS are no longer just an issue for food packaging. From conveyor belts and seals to lubricants and processing equipment, these persistent chemicals can be found throughout the bakery production environment. With new EU Packaging and Packaging Waste Regulation (PPWR) requirements now applying to food-contact packaging and broader PFAS restrictions under development, this guide explains where PFAS may occur, what the legislation means and how bakeries can prepare.

The gap between 'source of protein' and 'high-protein' on bread packaging is narrower than most formulators assume. This piece unpacks the exact numerical thresholds behind EU and US claims, where conventional loaves already sit and what it actually takes to cross into high-protein territory.

A new Codex Alimentarius standard for baker’s yeast creates a global reference framework, supporting consistency, safety and transparency across the international baking industry.

Fedima's General Assembly in Bordeaux elected a new Board and appointed Enric Valls of Puratos as President, along with Vice-Presidents and Treasurer, for a three-year mandate.

CRISPR-edited low-asparagine wheat could drastically cut acrylamide in baked goods, but regulatory uncertainty and slow adoption mean bakers must wait before benefiting from safer grains.

Food fortification is evolving beyond public health into personalised nutrition, driven by consumer demand, GLP-1 medication trends and functional food innovation.

Fedima's 2025 report details enzyme labelling positions, allergen guidance and sustainability grants for Europe's €7.8bn bakery ingredients sector.

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.