Where supply chain challenges meet strategic innovation: pulse sourdoughs, palm alternatives and waste valorisation transforming European baking R&D.

IFE and IFE Manufacturing 2026 will examine technical development, consumer analysis and commercial strategy when they return to ExCeL London on 30 March to 1 April. The seminar programmes address ingredient innovation, reformulation, sourcing transparency and market forecasting under the theme 'Feeding the Future'.

French bakery manufacturer Bridor has launched a 120g Maxi Croissant targeting the growing crodwich market, with research showing 71% of Europeans want savoury croissant sandwiches and savoury pastries now the second fastest-growing food-to-go category.

Texture is now the main driver in bakery, patisserie, and chocolate trends. From crusty breads and shatteringly crisp pastries to chewy cookies and rich-filled chocolate bars, consumers seek contrasting textures and multi-sensory experiences that deliver visual drama and craftsmanship.

The World Food Innovation Awards return for 2026, with the Best Bakery Product category accepting entries until 20 February. The ceremony takes place at the International Food & Drink Event at ExCeL London on 30 March, recognising winners across three tiers.

A traditional French galette introduced by Michelin-trained pastry chef Joakim Prat at Roast CCx in Hyderabad has become a daily sell-out. The butter-laminated pastry, built on classical technique rather than promotional strategy, has found sustained demand among customers seeking technically focused European baking in India's evolving café landscape

ARYZTA has announced a €40m investment in a new bun bakery near Lisbon, scheduled for commissioning in 2028. The state-of-the-art facility will work alongside the company's existing Spanish bakery to optimise supply chains and customer service across the Iberian Peninsula.

Italian researchers tested whether bitter wormwood extract can be used in biscuits without affecting quality. Using alginate microencapsulation, they showed that key bitter compounds survive baking and can be added with only minor sensory impact.