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.
Mondelēz Canada announced an investment in Area One Farms Fund V, a Canadian farmland investment strategy that partners with growth-oriented family farms. The investment is intended to support Canadian farmers as they expand their operations.
Hungarian pizza producer The DoughLAB is seeking UK distributors, foodservice wholesalers and retail partners for its Madre range of sourdough pizzas. Made with a live liquid sourdough fermented for 48 hours, the pizzas are hand-stretched, par-baked and frozen using liquid nitrogen.
Axiane Meunerie, one of France’s leading flour producers, signed up as a member of the Sustainable Wheat Initiative Europe, the bakery industry project initiated by AIBI to accelerate the industry’s sustainability transition.
Following a new partnership, Brinker Bakery, a bakery based in Herne, North Rhine-Westphalia, will focus entirely on its core competency: the production and sale of fresh baked goods in its approximately 70 company-owned stores, while Aryzta Food Solutions is taking over the frozen bakery products business and the associated B2B customer operations.
Kingsmill announced it has renewed its partnership with Asda in support of its Tickled Pink campaign for breast cancer awareness and support.