Bakery has a powerful emotional pull: the smell of freshly baked bread, pastry and cake can evoke comfort, nostalgia and wellbeing. Now other industries are borrowing those sensory cues, from croissant-inspired perfumes to gin and protein products. What can industrial bakers learn from the growing value of the “freshly baked” experience?

Warburtons has unveiled a major investment programme exceeding £100 million as it marks its 150th anniversary.

Nature's Own, the nation's number one selling bread brand, has expanded its better-for-you bakery portfolio with the launch of Nature's Own Life Wheat + Protein bread, a protein-rich, keto-friendly loaf aimed at health-conscious shoppers seeking functional everyday staples.

New product where the brand's emphasis on wheat starch technology represents a technical differentiator in a category where rice-based formulations have become standard, potentially offering consumers closer approximations to traditional bread experiences.

Lesaffre has just released its latest findings on an international consumer survey while Lesaffre Institute of Science and Technology carried out a literature review, putting into perspective the main preconceived
ideas about bread consumption.

Germany’s Federal Cartel Office, has officially approved Harry-Brot GmbH’s acquisition of the industrial bakery operations of Glockenbrot Bäckerei GmbH & Co. OHG in Bergkirchen,

With GLP-1 all over the news, maybe the baking industry holds the answer with one simple ingredient.