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bakery technology

MPU
MPU
Regulation

Lesaffre highlights global progress in baker’s yeast standardisation

A new Codex Alimentarius standard for baker’s yeast creates a global reference framework, supporting consistency, safety and transparency across the international baking industry.

Lesaffre highlights global progress in baker’s yeast standardisation
Equipment

Sveba Dahlen joins Midera food processing this summer

Swedish baking equipment manufacturer Sveba Dahlen will join Midera Food Processing in July 2026, as Middleby Corporation separates its food processing division into a standalone public company.

Sveba Dahlen joins Midera food processing this summer
Partner content

No future without history: INTERPACK 2026

Verhoeven Bakery Equipment Family celebrates 25 years at Interpack 2026, showcasing innovative bakery technologies, digital solutions and future-focused production advancements.

No future without history: INTERPACK 2026
Exclusives

Baking Europe Spring 2026

The science of baking has never been more exciting. Spring 2026 explores the research reshaping nutrition, ingredients and technology across the baking industry.

Baking Europe Spring 2026
Funding & investment

ARYZTA Invests €40m in Portuguese Bun Bakery as Part of Iberian Expansion

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.

ARYZTA Invests €40m in Portuguese Bun Bakery as Part of Iberian Expansion
Research

Can Bitter Botanicals Work in Biscuits? New Research Tests Wormwood Microencapsulation

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.

Can Bitter Botanicals Work in Biscuits? New Research Tests Wormwood Microencapsulation
Exclusives

KETO IN BAKERY: Scaling Low-Carb Innovation for Industrial Production in a Changing Food Landscape

Discover how the ketogenic diet is revolutionising industrial bakery production. Fatma Boukid explores the technical challenges of scaling keto baked goods from artisanal to mass production, including innovative ingredient substitutions, formulation strategies and process re-engineering. Learn about replacing traditional flour and sugar with nut flours and non-nutritive sweeteners, managing dough rheology, extending shelf life and navigating complex regulatory landscapes across global markets.

KETO IN BAKERY: Scaling Low-Carb Innovation for Industrial Production in a Changing Food Landscape
Equipment

Bread Processing Equipment Market Set for Steady Expansion Through 2035

The global bread processing equipment market is projected to grow from USD 8.229 billion in 2024 to USD 14.06 billion by 2035 at a 4.99% CAGR. Automation, urbanisation and demand for consistent quality are driving commercial bakeries, QSRs and industrial manufacturers to invest in advanced dough mixers, ovens, proofers and packaging systems across North America, Europe and Asia-Pacific markets.

Bread Processing Equipment Market Set for Steady Expansion Through 2035
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