Griesson de Beukelaer (GdB), a leading cookie and snack maker from Germany, is acquiring DeBeukelaer Corporation (DBC) in Madison, Mississippi, from its founders and owners, Peter and Mirelle de Beukelaer, along with their Pirouline brand.
Following the official validation of its climate targets by the Science Based Targets initiative (SBTi), Lieken is moving into the implementation phase. The Scope 3 pilot project with partners enters its third growing season, the company announces.
Lantmännen Unibake Germany appoints new managing director: Andreas Schulz will become the new MD of Lantmännen Unibake Germany in June. He succeeds Henrik Frøkjær, who is taking on a new leadership role within the Lantmännen Group.
European investment company Argos is acquiring a majority stake in the bakery chain Kamps GmbH. An agreement has been signed with the previous owners, the Le Duff Group. The transaction is subject to customary regulatory approvals.
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.
An unusual organic bakery celebrates its anniversary this year: MOIN Bio Backwaren GmbH from Glückstadt on the Elbe is looking back on three decades of delicious moments, baking artistry, and a deep connection to life and nature.
Harry-Brot takes over REWE Group’s Glockenbrot plant in Munich and new building in Erlensee near Hanau. The company will take over the production site of the Glockenbrot bakery in Bergkirchen near Munich by the end of 2025.
When Hans Freitag opened his bakery and pastry shop 74 years ago, he had no idea that two generations later his company would develop into one of the largest producers of private label cookies in Europe.
The economic state of German artisan bakeries: the study is based on the financial accounts for 2018 of 103 of the larger bakeries which may be styled as artisan although the line between the latter and industrial production is blurred.
Branch bakeries in Germany have suffered losses, with some affected severely due to Coronavirus. baking+biscuit international spoke about the situation and the effects the pandemic has had on Kamps GmbH.
Ditsch has belonged to the Swiss Valora Group since 2012, and specializes in producing lye baked goods. The company invested around EUR 40 million at the Oranienbaum location.
The main production site is in Ibbenbüren, where on the one hand the Stone Oven Bakery has invested in automating the production operation, e.g. in a new Rheon dough divider, and on the other it has also invested in new chiller and freezer areas.
