At the Hannover Central Station, Ditsch launched a new bite-sized concept of its renowned pretzels, called Pretzel Bites. They are baked according to the original pretzel recipe.
Swiss bakeries Schwyter and Lichtensteiger are merging to form a single company. The future company name and brand identity will be announced at a later time. The merger will begin in February 2026 and is expected to be completed by the end of the year.
Grupo Bimbo announced Alejandro Rodriguez Bas is its new Chief Executive Officer. He joined the company in 2021 and currently serves as President of Barcel Global and a member of the Executive Committee.
GEA and RebelDot, a Romanian technology company, formed a joint venture named RebelDot Proces Industries, aiming to accelerate ‘digital transformation in the global process industry’. The new entity will be headquartered in Cluj, Romania, and will launch in January 2026.
Bühler launched the CompactMix, a new solution that combines mixing and grinding technologies for the production of confectionery masses for spreads, fillings and other applications.
Dinghartinger Apfelstrudel Produktions und Vertriebs GmbH supplies wholesalers with frozen strudel and other pastries. Strudel is a highly competitive market, a niche in which the company has successfully established itself, with plans for new construction.
At the Hannover Central Station, Ditsch launched a new bite-sized concept of its renowned pretzels, called Pretzel Bites. They are baked according to the original pretzel recipe.
Baker & Baker launched Cadbury Snow Balls Cookie into the UK in-store bakery market, the company’s first winter-themed cookie. It joins other seasonal launches, such as the Cadbury Mini Eggs Chocolate Cookie – an Easter offer.
Dunkin’ brings back its holiday-themed offerings on November 5, with a lineup of new festive drinks and returning seasonal favorites. The new Raspberry Striped Croissant joins the 2025 seasonal celebrations, along with two returning bacon jam creations.
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CSM Ingredients (Nexture) introduced Nuaré, a new, carob-based range of cocoa alternatives designed for use in baking and ice cream formulations. The new solution also addresses market volatility concerns and growing sustainability demands.
COFALEC, welcomes the publication of ISO standard 23983:2025 – Food products — Characteristics of fresh and dry baker’s yeast, the first international standard dedicated to baker’s yeast.
Backaldrin launched Sabia 2.0, a new version of its popular Sabia solution for baked goods’ flavor and appearance. The company further developed the popular solution to support creative baking ideas.
Targeted cleaning can be adapted to the status of the pipelines for efficient operations.
Swiss bakeries Schwyter and Lichtensteiger are merging to form a single company. The future company name and brand identity will be announced at a later time. The merger will begin in February 2026 and is expected to be completed by the end of the year.
Grupo Bimbo announced Alejandro Rodriguez Bas is its new Chief Executive Officer. He joined the company in 2021 and currently serves as President of Barcel Global and a member of the Executive Committee.
Yum Brands is evaluating ‘strategic options’ for its Pizza Hut company, which could also include a sale. With almost 20,000 restaurants worldwide, Pizza Hot has seen declining US sales for the past eight quarters, despite recording in increase in some markets around the world.
The American Bakers Association (ABA) announced that it now accepts applications for the 2026 Champions for a Better Tomorrow Awards, a program that honors baking industry companies making a lasting difference in their communities, workplaces, and the planet.
The upcoming ISM, scheduled in Cologne from February 1 to 4, 2026, has already surpassed this year’s attendance: with over three months before the show starts, companies from 71 countries and all continents have already confirmed their participation
Fi Europe released the expanded content program for December 2-4, 2025, when its 30th edition takes place, at Paris Expo Porte de Versailles. The Fi Europe Conference delivers a focused, science-backed program.
