Orangeworks Group announces the acquisition of S&S Baking Solutions. The specialist in process installations for the food industry expands into…
Baker & Baker partnered with Cinnabon for a licensing deal to bring the brand to the UK in-store bakery market. The bakery is launching a two-pack Cinnabon® muffin and a two-pack Cinnabon® doughnut, inspired by Cinnabon®’s cinnamon rolls and signature cream cheese-style icing.
Lotus Bakeries started the construction project of a new production hall at its Lembeke site with a groundbreaking ceremony hosted by its CEO, Jan Boone. All required permits have been obtained, and construction has now formally started.
Aasted and Tanis joined forces to provide a fully integrated bar production solution. The system covers the entire production flow — from ingredient preparation and cooking to forming, including aeration and extrusion, to cooling and finishing.
Bühler introduced updated solutions in chocolate processing: the Finer S Edition 26 five-roll refiner and the ELK S Edition 26 single-shaft conche. The Edition 26 systems run cleaner, smarter, more efficiently, and with greater transparency, Bühler explains.
RONDO will highlight the next generation of ASTec industrial lines at its interpack stand. The design reflects “a fully integrated approach built around flexibility, hygiene, and product identity,” RONDO explains.
Baker & Baker partnered with Cinnabon for a licensing deal to bring the brand to the UK in-store bakery market. The bakery is launching a two-pack Cinnabon® muffin and a two-pack Cinnabon® doughnut, inspired by Cinnabon®’s cinnamon rolls and signature cream cheese-style icing.
UK’s Warrens Bakery revealed its 2025 best sellers. The Cornish steak pasty tops the list, with newer lines like the Hog Roast pasty also among last year’s popular flavors. Its best-selling Cornish steak pasty is made with flaky pastry and the customary filling of steak, potato, swede and onion, hand crimped following traditional techniques.
Krispy Kreme introduces its new Spring Seasonal Collection – four doughnuts that celebrate spring, available from April 7 for a limited time. As the second of five seasonal drops this year, the Spring Seasonal Collection includes two new indulgent flavors and two returning options.
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CIUS – European Sugar Users raises concerns over ongoing discussions on the potential suspension of Inward Processing (IPR) for sugar, with a proposal expected on April 30. CIUS calls on European policymakers to preserve access to competitively priced sugar and to maintain a stable, predictable regulatory framework.
Ulrick + Short launched avanté™ 25, a new sugar reduction solution designed specifically for sweet bakery applications. It is a blend of soluble maize fiber, wheat starch and wheat protein, designed to replicate the multiple functional roles sugar plays in bakery systems.
CAOBISCO expresses its deep concern following the announcement that the Inward Processing Relief (IPR) mechanism for sugar in the European Union is to be temporarily suspended. IPR is a key trade instrument that enables European chocolate, biscuit and sugar confectionery manufacturers to remain competitive globally while keeping industrial activity within the European Union.
An essay presented at this year’s European Congress on Obesity in Istanbul, Türkiye (May 12-15) suggests that the new age of obesity drugs could shift the blame for living with obesity from people to the food industry.
Orangeworks Group announces the acquisition of S&S Baking Solutions. The specialist in process installations for the food industry expands into…
Lotus Bakeries started the construction project of a new production hall at its Lembeke site with a groundbreaking ceremony hosted by its CEO, Jan Boone. All required permits have been obtained, and construction has now formally started.
Lieken GmbH announced that its facility in Essen is closing on December 31, 2026. Nearly 120 employees work there. The baked goods currently produced in Essen will be redistributed to other locations.
Interpack organizers will focus on seven topics at the SPOTLIGHT Forum, a different one for each day of the exhibition. The information platform is staged at the North entrance.
The end stage of the manufacturing process is emerging on the other side of a major sustainability transformation. With a set timeline to PPWR conformity, the ‘ifs’ are quickly becoming ‘when’ in short-term planning for food businesses, bakeries included. Until August, interpack is the innovation stepping stone in the journey to more sustainable – and, at the same time, smarter – packaging and processing.
The three-year wait is almost over. For those planning their trip to Düsseldorf, here are some of the companies worth visiting for bakery professionals, listed from A to Z, and the advances they are highlighting at their stands.