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Dawn Foods hired Kristi Kangas as Senior Vice President of North America Manufacturing Operations, reporting to John Schmitz, Chief Operating Officer.
Bundy Baking Solutions announced leadership changes: William (Bill) Bundy is now the Chief Executive Officer, as of January 5, 2026, while Gilbert Bundy assumed the role of Chairman.
Samuel Schär started the year with a new role, as CEO of Bühler. He succeeds Stefan Scheiber, who is being proposed as the new Chairman of the Board of Directors.
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.
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.
Two popular baking books by wheat expert Prof. Dr. Friedrich Longin are now available in a single volume, compiled in English and offered as a free download. The volume combines two books previously published in German.
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.
For most consumers, bread is ‘flour, yeast, salt’. Professionals know better:
between 50 – 60% of a bread dough, by mass, is water.
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.
Pizza is an ever-popular mainstay, everywhere around the world, at any time of the day. Its reign over eating and snacking times is bolstered by continuous innovation. Exciting, new assortments and flavor combinations are backed by innovation in the pizza production area.

ABI LTD
ABI LTD, part of the Together Means Greater Group (TMG), is a designer & manufacturer of make-up equipment and a specialist in robotics for bakeries. ABI equipment can be used in the production of many well-loved baked goods, from bagels to pretzels and sweet goods.

AMF Bakery Systems
AMF Bakery Systems specializes in the complete range of solutions for the baking industry, for all processing steps and product categories.

BAKON
BAKON Food Equipment designs and manufactures bakery equipment for spraying, depositing and cutting for industrial confectionery, retail, and traditional bakeries.

Koenig Baking Equipment
For more than 55 years, Koenig has been supplying bakeries worldwide with high-quality bakery machines, lines and ovens. The product range covers the entire production chain of bakery technology: from mixing, dividing and rounding, forming and proofing, to baking, cooling and freezing.

Royal Kaak
Kaak has been working in the field of bakery technology since 1846, with solutions ranging from stand-alone machines to an integrated approach for complex and automated bakery lines.

Schubert Packaging Systems GmbH
Schubert presents an array of ready-to-deploy packaging solutions, featuring a diverse range of top-loading machines (TLM), among others. The company creates bespoke packaging systems, tailored to meet the unique demands of each client.

Stewart Systems
Stewart Systems offers a complete line of equipment for high volume bread and bun production and similar products produced in a pan, from unit machinery to complete, integrated systems.

Syntegon Technology GmbH
Syntegon provides processing and automated packaging solutions that can support seamless processing, with a focus on sustainability, hygiene and use of utilization.

WP BAKERYGROUP
The WP BAKERYGROUP offers complete solutions, from project development to equipping entire bakeries (handcraft and industrial operations). Each unit can be operated as a ‘stand-alone’ piece of equipment, but can also be easily ‘docked on’ at any time; interfaces for third-party products are available.















