Mecatherm opens new production facility
Mecatherm’s new production workshop in Montilliers, set up to manufacture the company’s M-VS and M-UB systems, was officially opened for
LIBRARY ARTICLES
Bread sommeliers to compete at iba
iba introduces two new events in May 2025: a new competition and a space for trends. The ‘World Championship of Bread Sommeliers’ will be held at iba for the first time, joining the trade show’s competitions such as the iba.UIBC.Cup of Bakers and the iba.UIBC.Cup of Confectioners.
France: FEB opposes proposed tax on sweets
The Fèderation des Entrepreneurs de Boulangerie (FEB) stands firmly against a tax on sweet products, which is under consideration in France. The government is looking into introducing a tax on sweet products, as a part of the French Social Security Finance Bill (PLFSS).
EUROGERM opens new bio-fermentation plant
French specialist EUROGERM celebrated the official opening of its new bio-fermentation plant on October 10. It is located in the Dijon-Bourgogne ecopark in Saint-Apollinaire, France.
Fedima asks EU to approve EUDR postponement
While it recognizes the objectives of the EU Deforestation Regulation (EUDR) and the value of supporting sustainable and deforestation-free supply chains, Fedima asks the EU Commission to “swiftly postpone” EUDR implementation to give companies time to establish a feasible implementation process.
Fedima GA 2024 breaks participation records
Fedima members and the wider bakery industry network gathered in Istanbul to discuss drivers of change in the sector and the industry’s priorities, at the annual General Assembly (September 18-20).
Fedima highlights 2023-2024 work in Annual Report
Fedima published its latest digital report for 2023-2024, highlighting its community work and latest projects. For the past year, the organization’s Technical Committee carried out work on labeling in an effort to find a common approach to Precautionary Allergen Labeling (PAL).
FEDIMA, AMFEP publish enzymes in bakery poster
FEDIMA, the Federation of European Manufacturers and Suppliers of Ingredients to the Bakery, Confectionery and Patisseries Industries, and AMFEP, the Association of Manufacturers and Formulators of Enzyme Products, developed a joint one-pager on the use of enzymes in bakery products.
Fedima publishes responsible sourcing code of conduct
Fedima published an industry-wide Code of Conduct for Responsible Sourcing in the bakery ingredients industry, aimed at Fedima members and all suppliers of the bakery and patisserie industry in Europe. The Code of Conduct provides responsible sourcing standards and guidance for their implementation.
The French flair for pastries
From the beloved classics to the unexpected modern creations, the finest viennoiserie and puff pastries enjoy unwavering commitment from consumers.
Fedima: Emphasis on enzyme safety
By Fedima How to handle enzymes safely so that production teams remain free of respiratory issues and the products fully
Raymond Nogael promoted to MECATHERM President role
Mecatherm appointed Raymond Nogael as the new President. He succeeds Olivier Sergent, who continues his duties as President of TMG, the parent company of MECATHERM, ABI and MaMaTa.
