The Middleby Corporation announced the sale of 51% stake in its Residential Kitchen business to 26North Partners LP. The transaction valued at Residential Kitchen at USD 885 million.
Almondy continues to expand in both the Nordic and global markets. The Swedish company announced an investment in increasing its production capacity, which also includes the expansion of the company’s bakery in Torslanda.
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’.
And how you can address them at your facility.
A vacuum may usually be understood as a space entirely devoid of any matter, but it’s quite the opposite of emptiness when it comes to vacuum technology in bakery.
Tartlets are a growth driver for Swiss pastry
manufacturer HUG. The increase in demand is also
linked to the shortage of skilled workers in the catering
and bakery sectors.
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.
At the Hannover Central Station, Ditsch launched a new bite-sized concept of its renowned pretzels, called Pretzel Bites. They are baked according to the original pretzel recipe.
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Whether lowering ingredients such as sugar
or salt, or adding others – fibers, proteins, or more,
reformulating products for a better nutritional profile essentially means creating a new product with its own optimum processing parameters.
CSM Ingredients (Nexture) introduced Nuaré, a new, carob-based range of cocoa alternatives designed for use in baking and ice cream formulations. The new solution also addresses market volatility concerns and growing sustainability demands.
COFALEC, welcomes the publication of ISO standard 23983:2025 – Food products — Characteristics of fresh and dry baker’s yeast, the first international standard dedicated to baker’s yeast.
For most consumers, bread is ‘flour, yeast, salt’. Professionals know better:
between 50 – 60% of a bread dough, by mass, is water.
The Middleby Corporation announced the sale of 51% stake in its Residential Kitchen business to 26North Partners LP. The transaction valued at Residential Kitchen at USD 885 million.
Almondy continues to expand in both the Nordic and global markets. The Swedish company announced an investment in increasing its production capacity, which also includes the expansion of the company’s bakery in Torslanda.
Bayne’s The Family Bakers opened its newest shop today in Anniesland. The company hired 18 people for the new location, which widens the bakery’s footprint in Glasgow’s West End. This is Bayne’s seventh location in the city since arriving in Glasgow in 2018.
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.
The upcoming ISM, scheduled in Cologne from February 1 to 4, 2026, has already surpassed this year’s attendance: with over three months before the show starts, companies from 71 countries and all continents have already confirmed their participation
Fi Europe released the expanded content program for December 2-4, 2025, when its 30th edition takes place, at Paris Expo Porte de Versailles. The Fi Europe Conference delivers a focused, science-backed program.