Latest news
Technology
Smart Sniffing: How an Electronic Nose Can Perfectly Bake Cookies
An electronic nose that can identify cookie doneness by aroma, offering a more consistent and automated way to assess food quality during baking.
New products
Natural Mould Inhibition in Bakery Products: Technical Insight into Verdad® Essence WH100
With the ongoing shift toward clean-label formulations in the European bakery sector, the need for effective natural preservation technologies has become increasingly urgent.
Flavours & colours
FDA Moves to Ban Petroleum-Based Synthetic Dyes by 2026: Implications for European Food Producers
The U.S. Food and Drug Administration (FDA) announced a forthcoming ban on several petroleum-based synthetic dyes from the American food supply, to take effect by the end of 2026.
Innovation
From Brionuts to Viennoiserie: What Industrial Bakers Can Learn from Comptoir Bakery’s Artisan Workshops
As the divide between artisan authenticity and large-scale efficiency continues to blur, industrial bakers across Europe are increasingly...
Mergers & Acquisitions
Harry-Brot to Acquire Glockenbrot Operations from REWE Group Following Regulatory Approval
Germany’s Federal Cartel Office, has officially approved Harry-Brot GmbH’s acquisition of the industrial bakery operations of Glockenbrot Bäckerei GmbH & Co. OHG in Bergkirchen,
Research
From Reflection to Celebration: How Industrial Bakers Can Inspire Joy This Easter
Looking back at past research as we reflect on easter an the tradition of chocolate
Research
Harnessing the Power of β-Glucan: A New Frontier in Health-Driven Bread Making
With GLP-1 all over the news, maybe the baking industry holds the answer with one simple ingredient.
