For Gulfood Manufacturing, Dubai will welcome manufacturers, technology providers, investors, and policymakers as the UAE envisions growth in food production, trade, and industrial capabilities.
Vandemoortele and Délifrance can now operate as one, as the UK Competition and Markets Authority (CMA) cleared Vandemoortele’s acquisition of the French bakery, once the transaction conditions were met.
Returning to Messe Frankfurt, Germany, from November 17–19, this year’s show will feature a range of expert talks, panel discussions, and insights from academia, start-ups, multinationals, consultants and researchers.
Bühler Group organizes a practical three-day course on ‘Technology of fillings for wafers, biscuits, bars, confectionery and enrobing’. Anyone who has basic knowledge of and interest in creams for wafers and bake-stable fillings for biscuits and bars is eligible to join.
Ferrero celebrated the start-up of a new production line dedicated to Nutella cookies for European markets. The company welcomed Xavier Bertrand, President of the Région Hauts-de-France, to the inauguration held at the plant in Nieppe (Hauts-de-France).
C.H. Guenther & Son LLC (CHG) opened a new Center of Excellence in the UK at its Coventry bakery. The new facility is designed as an innovation and customer collaboration hub for the development of premium bakery products for the UK and Europe.
BRIDOR presents three seasonal recipe ideas to mark the season for warming, indulgent treats. Three new concepts demonstrate how French viennoiserie can be combined with autumn and winter flavors to create eye-catching desserts and sweet snacks.
Greggs launched its autumn menu on September 3, with new products and popular specialties, including “one show-stopper that combines the two”: the Steak and Stilton® Bake.
Pillsbury introduces Frozen Butter Grands! Croissants and Chocolate Grands! Croissants, two freezer-to-oven pastries joining the brand’s permanent portfolio. The ready-to-bake frozen croissants are pre-shaped and crafted with 48 dough layers.
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Dawn Foods launched a new cream stabilizer, Matcha Fond, alongside an extensive range designed to create new applications. Fonds are traditionally used to make mousses and bavarois. Dawn Foods shows how fonds can support a much broader range of applications.
GoodMills Innovation launched GOOD NatureRelax, a clean-label baking ingredient based on wheat germ that counteracts excessive dough elasticity naturally and without additives. Excessively elastic wheat doughs are a key disruptor in bakery production, as they make shaping difficult, impair process stability and increase waste.
The first Codex Alimentarius standard for baker’s yeast was approved at the 49th Session of the CAC in Geneva, held from July 6 to 10, 2026. The Codex Alimentarius Commission or CAC is the body responsible for all matters regarding the implementation of the Joint FAO/WHO Food Standards Program.
The next step in vision inspection systems is a leap: smart systems can offer comprehensive product readings and can continuously learn how to improve products they ‘see’. Yuegang Zhao, Chief Commercial Officer and President of KPM Laboratory Solutions, offers a glimpse into how the company approaches AI.
Vandemoortele and Délifrance can now operate as one, as the UK Competition and Markets Authority (CMA) cleared Vandemoortele’s acquisition of the French bakery, once the transaction conditions were met.
Aasted’s acquisition by PiovanGroup has officially been completed on October 1, after being announced earlier this year. The new ownership marks the beginning of a new chapter in Aasted’s more than 100-year history, bringing together complementary capabilities in food handling.
EJ Papadopoulos, the historic Greek baking and biscuit company, reported its turnover exceeded EUR 250 million for the first time, in 2025 – a year with rising sales but also increased costs that put a dent in the company’s profits.
For Gulfood Manufacturing, Dubai will welcome manufacturers, technology providers, investors, and policymakers as the UAE envisions growth in food production, trade, and industrial capabilities.
Returning to Messe Frankfurt, Germany, from November 17–19, this year’s show will feature a range of expert talks, panel discussions, and insights from academia, start-ups, multinationals, consultants and researchers.
Bakery & Ice Cream Attraction (BICA) 2027 will showcase the leading talents in artisan bakery, pastry-making and ice-cream making. The exhibition is bringing together leading professionals, competitions and live experiences at IFEMA MADRID from February 16 to 18, 2027.
