Warburtons adds four products to its Tiger Bread and sourdough ranges in August, as the family bakery marks 150 years in business.

Jacksons of Yorkshire launches two sourdough loaves in a sliced, preservative-free format, backed by a multi-million-pound manufacturing investment and six-figure marketing spend.

The Summer 2026 edition of Baking Europe spans the ancient and the cutting-edge, from teff and Lambeth cakes to HFSS reformulation, allergen management and enzyme technology. The most interesting stories in baking are rarely the obvious ones.

Lesaffre's inaugural Bread Symposium brought together over 200 industry specialists to examine fermentation science, sustainability and the commercial future of bread as a food category.

Jason's Sourdough is expanding its bakery portfolio with the launch of Crumpet Thins.

AB Mauri and BAKO Group have agreed a wholesale distribution partnership that will see BAKO list and exclusively distribute two Aromaferm product lines across the UK, adding to its existing bakery ingredients portfolio.

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.

Lesaffre has appointed Edouard Gestat as Marketing Director of Baking with Lesaffre, drawing on 24 years in food ingredients and 15 years within the Lesaffre group.