Mulino Bianco's Buongrano receives FoodChain ID Regenerative Agriculture Certification, becoming Italy's first bakery product with certified regenerative wheat flour.

Frank Roberts & Sons Limited has been acquired by Boparan Private Office securing the future of the 138-year-old Northwich bakery and preserving 433 jobs.

Hovis launches first sourdough range with White and Seeded Sourdough Cobs. UK sourdough market worth £170m sees 56% YoY growth as brand targets premium bakery segment.

Researchers at Queen Margaret University have developed Palm-Alt, a replacement for palm shortening in industrial bakery applications. Made from rapeseed oil, fibres and proteins, the ingredient delivers up to 25% less fat and 89% less saturated fat whilst maintaining texture and flavour in biscuits, cakes and bread. Now in commercial trials.

New research shows pulse-based sourdough delivers 45% more protein than traditional bread, with improved amino acid profiles and reduced antinutritional factors. HealthFerm Consortium findings for industrial bakers.

FEDIMA appoints Wouter Lox as Secretary General. The bioengineering specialist brings 30 years of food industry experience to the European ingredients federation, having previously led AIJN and EuSalt

Roberts Bakery files Notice of Intention to Appoint Administrators whilst in talks with potential partners. The Cheshire bakery producing 3.5m loaves weekly faces challenges from fire damage, cost inflation and market shifts towards artisan products.

Baking Europe spent two days at the company's campus, hosted by Zoé Henneguier and the Lesaffre team, alongside Leah Smith. What we found was more than just a facility tour, it was a genuine look at how a family business approaches innovation.