Swindon-based Pipp & Co expands beyond doughnuts with vegan banana walnut loaf, producing 25,000+ units weekly. SALSA-certified bakery demonstrates commercial viability of plant-based range expansion for industrial bakers.

IBIE 2025 brings over 1,000 suppliers to Las Vegas 13-17 September for the Western Hemisphere's largest industrial baking trade show. Features AI automation sessions, international competitions, and new pet food/snack pavilions for commercial bakers.

New enzyme technology extends bread shelf life to 34 days through advanced biotechnology. Industrial bakeries explore enzyme solutions for texture preservation, reduced waste, and operational efficiency in commercial bread production.

GoodMills Innovation's High-MAC micronised brans enable industrial bakers to boost fibre content in breads, rolls and biscuits without compromising texture or processing. 90% particles under 200μm for seamless integration.

Scottish Bakers has released its first Future of Bakery industry report in partnership with Dawn Foods, providing market data and consumer insights for industrial bakers. The report reveals Scotland's sweet bakery market is valued at £261 million with 4.6% year-on-year growth, while savoury bakery spend increased 3%. Based on NIQ consumer panel data from 30,000 UK households and bespoke research from 500 Scottish bakery shoppers, the report offers strategic intelligence for business planning.