Middleby Corporation opens 65,000-square-foot innovation centre near Venice for production-scale testing of bakery, protein and snack processing equipment. Facility offers R&D, validation and training for industrial food manufacturers.

Spanish producer De Bellota wins Fedima's inaugural €20,000 Sustainability Grant for acorn-based bakery ingredients with low carbon footprint and rural impact.

ISO 23983:2025 establishes the first international standard for baker's yeast quality. Developed by COFALEC and ISO TC 34, it defines technical specifications for fresh and dry yeast formats, including microbiological criteria, physico-chemical parameters, and testing protocols for industrial bakers.

Oregon artisan bakery Ocemiam launches nationwide e-commerce platform for French-style individual cakes and banana bread, targeting US holiday season market.

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.