Europastry’s initial public offering (IPO) was approved by Spain’s Comisión Nacional del Mercado de Valores (CNMV), valuing the company at EUR 1.57 billion.
Fedima members and the wider bakery industry network gathered in Istanbul to discuss drivers of change in the sector and the industry’s priorities, at the annual General Assembly (September 18-20).
Gerhard Schubert GmbH has been an official participant in the UN Global Compact Network Germany since August 2024, supporting the UN’s sustainability goals. The United Nations initiative groups together 10 principles in the areas of human rights, labor, the environment and anti-corruption.
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RBS introduced a new, 90-degree laminator for cracker production. The new design offers a smaller footprint, greater flexibility, and easier sanitation and maintenance, RBS says. The dough can be precisely and automatically controlled, regarding the sheet length, number of lamination and conveying speed, for improved process consistency.
During the last year, Mondelēz focused on making its production lines more efficient: it tracked waste trends every month, analyzing them to identify the best opportunities for reduction across all processes and geographies, with the goal of reducing manufacturing food waste by 15% by 2025 (compared to the 2018 baseline).
La Lorraine Bakery Group officially launched a new soft bun production line at its headquarters in Ninove. The bakery site specializes in soft buns and rolls for retail and foodservice. With this investment, extra capacity was created at the facility, and new features were added into production, including bun slicing and sprinkling.
Northern Ireland’s Irwin’s Bakery released three new products: sourdough bread, protein muffins and a limited-edition bun.
Los Angeles-based La Brea Bakery introduced a selection of its Take & Bake breads in over 1,000 Target stores throughout the US. The collection includes French Dinner Rolls, French Twin Pack Baguette, and French Sandwich Rolls.
Pågen introduced a new taste experience aimed at all eating occasions: the Greek Country Bread, an unsweetened country bread that reminds of Greece and summer memories. The rustic bread can be toasted or dipped in olive oil with the food, its maker recommends. This 560 g bread is baked with sea salt for added flavor.
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Fedima published its latest digital report for 2023-2024, highlighting its community work and latest projects. For the past year, the organization’s Technical Committee carried out work on labeling in an effort to find a common approach to Precautionary Allergen Labeling (PAL).
revyve, B.V. launched a new egg replacer, which is a gluten-free ingredient line made from baker’s yeast. It is said to have excellent texturizing functionalities and is fully neutral in flavor and color. Its neutral flavor profile makes it suitable for flavor-sensitive products, such as sweet baked goods and confectionery.
AB Mauri UK and Ireland announced the acquisition of Romix Foods, a specialist in bakery mixes. Romix offers mixes for sweet treats: muffins, brownies, cookies, biscuits, scones, silk cakes, and sponges, as well as savory products such as bread, pastries, pizza, and dumplings.
Dr. Charlotte Stemler received the Friedrich Meuser Research Award 2024 for her work on baking lipases and their potential in improving baking quality in fine bakery goods.
