St Pierre's Croissant Loaf brings a category-first hybrid format to UK breakfast bakery, pre-sliced for convenience, croissant-textured and available from April 2026.

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.

Tim Tam Original Gluten Free lands in Sainsbury's and Tesco this April, timed to Coeliac Awareness Month and backed by a 2025 Free From Food Awards Gold Medal.

Lesaffre has appointed Edouard Gestat as Marketing Director of Baking with Lesaffre, drawing on 24 years in food ingredients and 15 years within the Lesaffre group.

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

Warburtons and Only Curls have launched a bakery-scented hair gel rooted in the old saying that eating bread crusts makes your hair go curly.

The CMA has provisionally cleared ABF's acquisition of Hovis in Great Britain while identifying competition concerns in Northern Ireland's bread and bakery market.

Home baking fell 7% in 2025, but dairy remains in over 60% of occasions. Here is what that means for industrial producers and retail positioning.