Geary's Bakery, the family-owned operation behind Jason's Sourdough brand, has opened its third production facility in Leicester, representing a £36 million investment in manufacturing capacity.

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 International Dairy Deli Bakery Association (IDDBA) trade show begins this weekend in the United States. For over four decades, this event has served as a significant platform for dairy, deli and bakery professionals to examine industry developments and forge business connections.

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

Lallemand Inc. and Moulins Soufflet, a subsidiary of Groupe InVivo, have announced exclusive negotiations for the acquisition of two specialized ingredient companies: AIT Ingredients and Solyve.

DSM-Firmenich has opened a new US baking innovation facility in Princeton, New Jersey, as part of a broader €700m investment to advance its global R&D capabilities.

Lesaffre has just released its latest findings on an international consumer survey while Lesaffre Institute of Science and Technology carried out a literature  review, putting into perspective the main preconceived 
ideas about bread consumption.

Six international teams battled it out for the gold at the iba UIBC Cup of Bakers 2025,