Puratos has opened a Flour Competence Centre in Belgium dedicated to analysing flour variability and translating the data into practical solutions for industrial bakery producers.

KPM Analytics has opened a baking lab at its French Rheology Centre of Excellence, designed to align traditional baking tests with objective instrumental data.

Leipurin’s integration into Lantmännen signals a structural shift in bakery ingredient supply, with potential implications for sourcing, technical support and value chain coordination.

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

Barilla Group has opened its $25 million Barilla Innovation & Technology Experience (BITE) in Parma, Italy, spanning 150,000 square feet. The facility employs 200 professionals developing bakery, pasta and sauce products using AI-driven sensors, 3D printing and sensory research. BITE operates 84 partnerships with international universities and maintains 28 startup collaborations focused on sustainable agriculture and food technology.