A new report from Circana reveals a significant shift in European consumer behaviour, highlighting a growing appetite for indulgent food experiences that provide emotional and mental relief amidst ongoing economic and global challenges.

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.

Cardiff Metropolitan University food science students partnered with EDME to develop innovative clean label bakery products using malt flour technology. The winning pizza dough project demonstrates how academic-industry collaboration drives real-world food innovation from lab to market.

The global bakery ingredients market is projected to experience robust growth, increasing from $18.41 billion in 2025 to $25.11 billion by 2029, according to a new industry analysis from The Business Research Company.

A recent academic milestone in Swedish agriculture could have broader implications for sectors beyond livestock farming — including industrial baking.

Baking with Lesaffre made a notable impression at IBA 2025 in Düsseldorf last week, presenting its vision for the future of baking through an innovative stand concept and several new product developments.

Lesaffre has just released its latest findings on an international consumer survey while Lesaffre Institute of Science and Technology carried out a literature  review, putting into perspective the main preconceived 
ideas about bread consumption.

Discover how Finns are transforming their bread consumption with a focus on whole grains, nutrition and sustainability. Insights from Fazer's 2025 Bread Survey reveal eating trends and health benefits.