A major new study links multi-region drought to 74 per cent of global wheat price fluctuations, with three degrees of warming projected to triple costs.

Warburtons adds four products to its Tiger Bread and sourdough ranges in August, as the family bakery marks 150 years in business.

The family-run bakery behind the brand, Geary's, has operated for more than a century. Jason's Sourdough has traded for six years and holds the position of the third largest supermarket bread brand in the UK by Nielsen data.

Jacksons of Yorkshire launches two sourdough loaves in a sliced, preservative-free format, backed by a multi-million-pound manufacturing investment and six-figure marketing spend.

The UK Competition and Markets Authority (CMA) has ordered Vandemoortele to sell its Worcester laminated dough production facility and UK sales operations in Staines-upon-Thames following its acquisition of Délifrance.

Food processing by-products are emerging as valuable sources of functional bakery ingredients rather than waste. A recent review explores how fibres, proteins and bioactive compounds recovered from fruit pomace, brewer's spent grain, cereal bran and other side streams can support clean-label formulation, improved resource efficiency and new opportunities for industrial baking through commercially developing recovery technologies.

A century of French bakery women organising for recognition, from wartime petitions to social media, with parallels from Sweden and Britain's own bakery unions.

Bakery has a powerful emotional pull: the smell of freshly baked bread, pastry and cake can evoke comfort, nostalgia and wellbeing. Now other industries are borrowing those sensory cues, from croissant-inspired perfumes to gin and protein products. What can industrial bakers learn from the growing value of the “freshly baked” experience?