PFAS are no longer just an issue for food packaging. From conveyor belts and seals to lubricants and processing equipment, these persistent chemicals can be found throughout the bakery production environment. With new EU Packaging and Packaging Waste Regulation (PPWR) requirements now applying to food-contact packaging and broader PFAS restrictions under development, this guide explains where PFAS may occur, what the legislation means and how bakeries can prepare.

As Angel Yeast marks its 40th year, Chairman Xiong Tao sets out the company's position on yeast protein, extract technology, sustainability credentials, and regional manufacturing investment.

Belgian ingredients group Puratos has achieved carbon neutrality across its direct operations, cutting emissions per tonne produced by nearly 50% against a 2016 baseline.

Fedima's General Assembly in Bordeaux elected a new Board and appointed Enric Valls of Puratos as President, along with Vice-Presidents and Treasurer, for a three-year mandate.

Where supply chain challenges meet strategic innovation: pulse sourdoughs, palm alternatives and waste valorisation transforming European baking R&D.

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