CIUS – European Sugar Users raises concerns over ongoing discussions on the potential suspension of Inward Processing (IPR) for sugar, with a proposal expected on April 30. CIUS calls on European policymakers to preserve access to competitively priced sugar and to maintain a stable, predictable regulatory framework.
Israeli food-tech startup PhenOlives, which focuses on sustainable ingredient innovation from olive by-products, announced operations started on a fully automated, continuous industrial production line dedicated to olive flour.
For life-like, luxurious decorating elements, fillings or toppings with bold flavors, marzipan is a premium dessert darling.
Backaldrin launched Sabia 2.0, a new version of its popular Sabia solution for baked goods’ flavor and appearance. The company further developed the popular solution to support creative baking ideas.
Barcelona is preparing to host the BIET Meeting, the Congress on Innovation in Ingredients, Enzymes, and Technology for Bakery, which will take place on June 11 and 12, 2025.
The first Food Matters Live for Continental Europe event will take place September 23–24, 2025 at the Rotterdam Ahoy Convention Centre, supporting innovation in food ingredients, functional nutrition, sustainability and cross-industry collaboration.
Fi Europe is gearing up for its biggest and best year ever, its organizer anticipates. More than 1,500 exhibitors and a program of expert presentations are a part of the fair taking place from November 19 to 21. Over 25,000 visitors from 135 countries are expected to attend.
Lallemand Inc. acquired CerealTech Pte Ltd, a bakery ingredient business based in Singapore, for an undisclosed amount. Lallemand will integrate the business and associated employees into its Lallemand Baking Solutions (LBS) business as of October 15.
Cake offerings are very much a personal matter. The choice depends on the moment, the occasion, or the season, on health-related needs or nutritional preferences.
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 worst cocoa supply deficit in over 60 is here, with farmers in West Africa facing adversities related to the weather and disease. The consequences will soon be felt by consumers, a CNBC report anticipates.
The new President of Fedima, Thomas Lesaffre, shared his views on the role of the association in defending the industry and the work ahead, in support of the organization’s members, their customers and the consumer.
