Registration is now open for the 30th edition of Fi Europe 2025, which will be held in Paris from December 2 to 4 at the Paris Expo Porte de Versailles. Organizers expect record-breaking attendance, expected to reach 24,500 professionals from over 135 countries.
On July 1, Katharina Keil took over the operational management of Kamps from Friederike Stöver, CEO and Chairwoman of the Management Board. Keil has been responsible for sales, marketing, store construction, and franchising as Chief Operating Officer (COO) since March.
An unusual organic bakery celebrates its anniversary this year: MOIN Bio Backwaren GmbH from Glückstadt on the Elbe is looking back on three decades of delicious moments, baking artistry, and a deep connection to life and nature.
In the burgeoning world of cookies, crackers and cakes, where sustainable and efficient baking is the rule, ‘E’ stands for electricity.
Reading Bakery Systems sees the global shift and increases its services, strengthening its team that supports bakers in Europe, the Middle East and Africa.
Rising demand unlocks new perspectives: the market for cookies and crackers is transforming. A look at the seven central challenges facing the industry – and how manufacturers can successfully leverage these to their advantage.
Papa Johns announced the global launch of a new product, the Croissant Pizza. Launching in nine markets, it will first be introduced in the UAE. Paying homage to the classic pastry, the Croissant Pizza pairs a crisp, braided, flaky crust, which pays homage to the pastry, with the brand’s Better Ingredients.
For this summer’s barbecue season, BRIDOR focuses on good food, bringing variety and authentic taste to the table with its baguettes. Made for the hotel, restaurant, and catering industries, BRIDOR bread specialties round off the flavor of barbecue dishes and offer a piece of French baking culture.
Baker & Baker introduced a double-filled lemon cheesecake doughnut in the UK. The limited-edition product is the second doughnut released under the premium Black Label brand and will be available until September.
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Following exclusive negotiations with Moulins Soufflet, a subsidiary of Groupe InVivo, Lallemand acquired French ingredient maker AIT Ingredients. The sale was finalized on June 26, 2025.
MicroBioGen, an Australian-based leader in yeast biotechnology, established a worldwide exclusive license and collaboration agreement with Lesaffre. This global partnership will initially focus on three core areas: Baking, Food, and Biochemicals.
Fermentation-based ingredients support dough processing and clean/er labels. With the right recipe, it’s a win-win, when manufacturing better-for-you baked goods.
How the EU can support the sustainable growth of the European bakery ingredients sector.
