Koenig's Industrie Rex Evo EC applies suction-dividing technology to industrial-scale production for the first time, processing 28–280 g pieces at up to 24,000 per hour.

Verhoeven Bakery Equipment Family celebrates 25 years at Interpack 2026, showcasing innovative bakery technologies, digital solutions and future-focused production advancements.

Kersia UK has launched BioDtex, an advanced detection lamp designed to help hygiene teams quickly identify contamination risks that may be missed during routine inspections.

The science of baking has never been more exciting. Spring 2026 explores the research reshaping nutrition, ingredients and technology across the baking industry.

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.

Scanning electron microscopes at the University of Leicester have captured baking ingredients magnified thousands of times — revealing the structural science behind why bakes succeed or fail.

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.

Brunel University is hosting a practical workshop on decarbonising industrial baking this March, bringing oven manufacturers, industry specialists and food producers together to explore energy efficiency, low-carbon technologies and realistic routes to reducing emissions.