China’s regulators approved Bunge’s acquisition of Viterra for USD 34 billion. The merger creates a USD 8.2 billion giant. The acquisition was first announced in 2023. It now creates a global grain specialist in the ranks of ADM and Cargill.
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.
Yum! Brands elected Chris Turner as its Chief Executive Officer, starting from October 1, 2025. Currently, he is the Chief Financial Officer for the company, a role he has held since 2019.
Puratos’ historic Vitus sourdough starter was selected as the signature sourdough for the newly-opened Boulangerie du Louvre in Paris, France. The world’s first fully operational artisanal bakery, with an on-site production area and inside a major art museum will use Vitus to produce artisan breads for sale daily.
The GEA Bake Extruder was developed for high-volume and high-speed applications, designed for medium to large-scale biscuit manufacturers.
Geary’s Bakery, headquartered in Leicester, UK, announced the opening of its third bakery. With the new facility, the company doubled its capacity and created 380 new jobs. Geary’s invested GBP 36 million in the new production site.
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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The European Confederation of Yeast Producers, COFALEC, hosted the conference “Why Yeast Matters: The Art and Science of Bread Making” on May 21 at iba in Düsseldorf.
Puratos returns to iba with three new developments: a novel bakery improver that supports convenience and sustainability, sprouted grains that boost fiber content and taste, and a reimagined brioche concept that is also environmentally friendly.
The Danish fermented ingredient producer FERM FOOD ApS received EU authorization to market its fermented rapeseed cake ingredient for food. To receive authorization from the EU’s food safety authority, EFSA, applicants must conduct clinical trials and documentation.
Researchers from the University of Hohenheim are testing colored wheat breads in a baking marathon held from May 8 to 9, 2025. Specialists will bake breads using flour from 25 different wheat varieties.
