Simply Doughnuts has completed a data-driven benchmarking exercise that quantifies the waste reduction benefits of extended shelf-life doughnuts. The results show waste rates more than 30 times lower than category averages.

Cerealto forms strategic partnership with Colorado-based Fresca Foods, expanding co-manufacturing capacity across Europe and the Americas. The transaction combines Cerealto's ten European production centres with Fresca's 350,000 sq ft US manufacturing facilities specializing in bars, granola and baked goods.

FEDIMA appoints Wouter Lox as Secretary General. The bioengineering specialist brings 30 years of food industry experience to the European ingredients federation, having previously led AIJN and EuSalt

Baking Europe spent two days at the company's campus, hosted by Zoé Henneguier and the Lesaffre team, alongside Leah Smith. What we found was more than just a facility tour, it was a genuine look at how a family business approaches innovation.

COFALEC's new Secretary General Carlotta Trucillo addresses supply chain pressures facing industrial bakers, including molasses price volatility from climate events and rising energy costs. The confederation's Brussels move supports regulatory engagement while members develop clean label solutions reducing salt by 40% and liquid yeast systems cutting packaging waste. Yeast innovation through strain selection supports premium products and sustainability goals.

Discover how bakers can capitalize on PLMA's 2025 breakthrough: surprise beats price in private label. 30,000+ industry pros saw game-changing bakery innovations like grated balsamic vinegar balls. Learn why premium private label baked goods are winning over cost-cutting strategies and how to transform your bakery business.

The Sustainable Wheat Initiative Symposium will take place June 4-5, 2025 at the Rabobank Conference Center in Utrecht, Netherlands.

The modern industrial bakery relies heavily on dairy ingredients for both functionality and flavour. However, the production of these strained dairy products traditionally generates significant waste in the form of acid whey – a challenge that affects both dairy suppliers and, indirectly, their bakery customers.