A new Codex Alimentarius standard for baker’s yeast creates a global reference framework, supporting consistency, safety and transparency across the international baking industry.

Oils and fats company AAK has teamed up with US food-tech start-up Savor, in a two-year collaboration to develop speciality fat solutions for dairy alternative and bakery applications.

Aryzta has acquired its long-standing South-West France distributor SEB through Coup de Pates, converting a 30-year commercial partnership into full ownership.

Associated British Foods (ABF) has today (8 July 2026) announced that it has successfully completed its £75 million acquisition of Hovis from private equity firm Endless.

A fibre ingredient developed over 15 years by Imperial College London and the University of Glasgow has received EU Novel Food approval and bread is one of its target applications.

Lesaffre's inaugural Bread Symposium brought together over 200 industry specialists to examine fermentation science, sustainability and the commercial future of bread as a food category.

Tastewise social media data from I.T.S flavours points to strong growth in visually driven profiles, from pink guava to mango habanero, across UK sweet bakery.

Walk into any supermarket with a bakery counter, and you can buy a Marvel cake for your eight-year-old's birthday. Spider-Man, the Avengers, PAW Patrol – licensed character products for children are so normalised in retail bakery that we have stopped noticing them. The licensing model is mature, the margins are understood and the consumer demand is consistent. Now consider this: there is a generation of adult readers – overwhelmingly women in their twenties, thirties and forties – with...