A Dutch sustainability television programme visited Klöckner Pentaplast's UK manufacturing site, examining the trade-offs involved in designing food packaging for performance, resource efficiency and end-of-life.

Imperial College London has launched a 12-month equity-free accelerator to help sustainable food ventures turn validated science into pilots, investment and commercial scale.

Finsbury Food Group's innovation and brand teams map the flavour combinations, formats and retail dynamics shaping bakery in summer 2026 -from cherry vanilla to GLP-1 portion trends.

Swedish industrial group Dacke Industri has acquired 85% of Divardy Bakery Services B.V., a Dutch specialist in conveyor systems for industrial bakeries.

Fermentation specialist Lesaffre has appointed Rania Abou Samra as its new chief research, development and innovation (RD&I) officer.

Vertical farming won't grow your wheat, but it may grow your garnish. A look at where the economics actually work for industrial bakers.

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.