ARYZTA is investing approximately EUR 40 million in a new bun bakery in Portugal, a state-of-the-art facility that will be constructed near Lisbon. Construction is estimated to take two years, and the plant is expected to be commissioned in 2028.
The Swiss IDAK Food Group is negotiating the acquisition of Onoré, a bakery based in Toulouse with production sites in France and the UK. The transaction is expected to be finalized in the first half of 2026, subject to the usual regulatory approvals.
Grupo Bimbo is acquiring Joy Food International SARL, an industrial bakery based in Casablanca, Morocco, via its Spanish subsidiary, Bakery Iberian Investments SL. The financial details of the deal were not disclosed.
Lesaffre expanded its existing Baking Center™ in Shanghai with new, state-of-the-art industrial production lines, aimed at providing technical support and solutions to industrial bakers in the Chinese market.
Yeastup, a startup based in Brugg, near Zurich, opened its production plant in Lyss. The facility can process 40 hectoliters of spent brewer’s yeast per hour. It is fully equipped for food production, covering approximately 1,700 m² and working with 16 employees.
And how you can address them at your facility.
Oreo Zero Sugar and Oreo Double Stuf Zero Sugar are available in the US starting in January as permanent additions to the Oreo portfolio. Mondelez debuts sugar-free Oreos in the US, following the products’ launch in Europe and China.
BRIDOR announced new recipe ideas that reinterpret well-known sweet bakery classics from various European countries. The concepts, reimagined in the company’s French style, creating, offer festive ideas for the season’s holidays, reflecting its brand promise, ‘The Bakery Cultures of the World’.
backaldrin launched a wholegrain oat bread, with a full-bodied flavor, tender crumb, and which maintains its freshness for an extended time. With the new launch, backaldrin combines traditional baking craftsmanship with modern nutritional needs, the company explains.
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SternEnzym is presenting enzyme solutions for confectionery products at ISM Ingredients 2026 (February 1 – 4, Cologne). Solutions for gluten-free wafers, improved wafer production and the enzymatic production of fructooligosaccharides (FOS) for sugar reduction will be among the highlights.
dsm-firmenich announced ‘Frosted Star Anise’ as its Flavor of the Year for 2026, drawing from the Pantone Color of the Year 2026: ‘PANTONE 11-4201 Cloud Dancer’. The lofty white hue inspired dsm-firmenich to elevate both an ingredient and a feeling as the 2026 Flavor of the Year.
Bakery solutions specialist Lasenor Emul, S.L. launched a texturizing protein made of peas that enabled a 50-100% reduction of eggs in muffin recipes. LASENOR® VP-100 is a texturizing pea protein specifically designed for commercial bakery applications.
The European Parliament requested EFSA’s scientific opinion on the potential health risks posed by microplastics in food, water and air, mirroring the public’s increasing interest in the issue. EFSA experts will review the latest evidence on microplastics.
ARYZTA is investing approximately EUR 40 million in a new bun bakery in Portugal, a state-of-the-art facility that will be constructed near Lisbon. Construction is estimated to take two years, and the plant is expected to be commissioned in 2028.
The Swiss IDAK Food Group is negotiating the acquisition of Onoré, a bakery based in Toulouse with production sites in France and the UK. The transaction is expected to be finalized in the first half of 2026, subject to the usual regulatory approvals.
Grupo Bimbo is acquiring Joy Food International SARL, an industrial bakery based in Casablanca, Morocco, via its Spanish subsidiary, Bakery Iberian Investments SL. The financial details of the deal were not disclosed.
Sirha Bake & Snack gears up for its 26th edition, which will be held from January 18 to 21, at the Paris Expo…
As part of Grupo Bimbo’s 80th anniversary celebrations, the world’s biggest bakery inaugurated the opening of the Bimbo Interactive Museum (MiBIMBO by its name in Spanish). The new museum offers a journey through Grupo Bimbo’s legacy since 1945.
The American Bakers Association (ABA) announced that it now accepts applications for the 2026 Champions for a Better Tomorrow Awards, a program that honors baking industry companies making a lasting difference in their communities, workplaces, and the planet.