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.

An electronic nose that can identify cookie doneness by aroma, offering a more consistent and automated way to assess food quality during baking.

Looking back at past research as we reflect on easter an the tradition of chocolate

With GLP-1 all over the news, maybe the baking industry holds the answer with one simple ingredient.