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.

The Sustainable Wheat Initiative Symposium will take place June 4-5, 2025 at the Rabobank Conference Center in Utrecht, Netherlands.

As Europe moves into the next phase of its post-crisis energy strategy, the European Commission’s newly unveiled REPowerEU Roadmap marks a definitive shift.

The modern industrial bakery relies heavily on dairy ingredients for both functionality and flavour. However, the production of these strained dairy products traditionally generates significant waste in the form of acid whey – a challenge that affects both dairy suppliers and, indirectly, their bakery customers.

Kingsmill and Hovis are in merger talks. Learn how this bread industry deal reflects wider consolidation trends and what it could mean for Europe’s industrial bakers.

Nutrition and health have emerged as central themes, influencing product development, marketing strategies, and growth trajectories across the sector.​

Repsol and Bunge have announced a collaboration focused on producing renewable fuels in Europe using intermediate oilseed crops such as camelina and safflower.

With the ongoing shift toward clean-label formulations in the European bakery sector, the need for effective natural preservation technologies has become increasingly urgent.