Panera Bread appointed a new Chief Development Officer, Brian Krause. In this role, Krause aims to drive new store growth, lead development planning, franchise development and sales, design & construction and real estate, the company details. Krause
A large fire in Koropi, Greece, engulfed a facility of the Karamolegos bread maker, on January 14. The fire broke out at a warehouse, a two-floor metal building, that belonged to Apollonion Bread S.A., a Karamolegos Group company, and completely burned down.
Yum! Brands promoted Scott Mezvinsky to KFC Division CEO, effective March 1, 2025. He will be reporting to Yum! Brands CEO David Gibbs.
Bühler acquired puffing technology from CEREX that can be used for food, pet food, and feed applications. This acquisition allows Bühler to expand its product offerings, especially for healthier and more diverse food options.
With its portfolio of companies, the WP BAKERYGROUP covers every step of the baking process with dedicated
and interconnected equipment. Jürgen Horstmann – owner, Horstmann Group, and Carola Landhäuser –
WP BAKERYGROUP CEO, share the insights of leading a diverse group of companies and looking beyond individual production steps when designing solutions, to a ‘think process’ big-picture that shapes innovation in baking.
The first Lesaffre Baking Center™ was opened 50 years ago, as a place where its specialists could not only put themselves in their customers’ shoes to understand their experiences – from baker to baker, but also roll up their sleeves and bake together to find product and process improvements.
In line with one of the biggest trends of the end of the year – Dubai chocolate, backaldrin proposes recipe ideas for Dubai-style cakes and slices, suitable for bakeries and patisseries.
Mademoiselle Desserts and Biscuiterie Gavottes® developed a new seasonal product in collaboration, combining the best of both worlds: pastries and biscuits.
Bridor is prepared to meet the ‘Veganuary’ trend with a selection of 100% plant-based pastries and bread specialties, which are both sustainable and indulgent. Bridor’s vegan pastry products are prepared with a specially developed margarine with a melting point which is similar to butter.
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GoodMills Innovation launched a newly developed protein blend, the GoWell® Tasty Protein. It is designed to simplify the production of protein-rich baked goods while also taking into account their taste or sensory properties.
The UK introduced new legislation (November 14) that requires millers and flour producers to fortify non-wholemeal wheat flour with folic acid from the end of 2026.
GNT has earned its first EcoVadis gold medal for environmental and ethical activities, ranking the company among the top 3% in the food manufacturing industry. GNT creates EXBERRY® colors from fruit, vegetables, and plants.
Color and shape are important quality attributes in baked goods, and particularly so for cookies. Composition and processing conditions determine and influence the color development and morphological changes of cookies. A new study provides valuable information for better understanding the morphological changes and color developments during the cookie baking process.
