Baking with Lesaffre will introduce a new stand concept with content that addresses the market’s evolving needs. Lesaffre aims to inspire visitors with an immersive experience of the bakery world of 2035.
Iba is preparing to showcase the latest food trends in the baking industry, with a new feature introduced this year: the iba.FOOD TRENDS AREA.
Dr. Albert Christmann hands over operational management to Carl Oetker and Dr. Niels Lorenz completes the new Group Management, as part of the Oetker Group’s long-term personnel and succession planning.
Koenig introduces a new approach to showcasing its solutions to its visitors this year, Norbert Hübler, Global Sales Director, Koenig Group, anticipates in an interview.
Speciality Breads announced a GBP 20 million investment in a new, 180,000 sq ft bakery where it plans to relocate. The new facility should become operational by the end of the year.
At iba, FRITSCH will highlight a new compact pastry line designed for mid-sized bakeries, with a hygienic design, which will also feature the MULTIVAC Cooling@Packing System.
Lotus Bakeries integrated the ice-cream category into its existing licensing agreement with Mondelēz International, which opens the door to the ice-cream manufacturer, Froneri.
Baker & Baker launched a Victoria Muffin in the UK, an interpretation of the famous Victoria Sponge. The new muffin has a light vanilla flavor. It is filled with strawberry jam and crowned with sugar nibs and buttercream.
Mademoiselle Desserts added new products to its 2025 portfolio. The new additions include creative hybrids, iconic British classics and bold, on-trend flavors.
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GoodMills Innovation launched Pinsa 100%, a flour mix for bakeries, large-scale retailers and the food service industry. It can be used to make a light, crispy base with a distinctive artisan appearance.
In anticipation of spring season barbecues, backaldrin introduces the Pane Scuro mix for various fresh bread and pastry specialties, from…
Understanding the current landscape and how to balance between innovation and regulation.
Green branding is a challenge, even for the baking industry. For credible green brand management, bakeries must take comprehensive and holistic measures in all areas of the company.
