Tate & Lyle agreed to be acquired by its US competitor, Ingredion, for USD 3.6 billion. The company combining all capabilities targets USD 130 million in synergies, Tate & Lyle points out. A 15% boost in earnings is expected from the first year.
The Whole Grain Partnership was established in Denmark to encourage people to eat healthier – which means having more whole grains.
Under the theme ‘Where Tradition Meets Tomorrow’, the 2026 AIBI Congress will be held at the Mouratoglou Hotel & Resort, in the technology park of Sophia Antipolis on the French Riviera, from May 27 to 29.
A study by Yuka-FLPC (Harvard Law School) found that the cheapest food products contain 2.6 times more additives than higher-priced alternatives, directly correlating nutrition opportunities with affordability in the US.
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.
PhenOlives patented a process that allows leftover olives from the oil industry to be made into flour. This development has the potential to extend an olive branch to significant material waste in oil processing while providing a ‘super-flour’ with numerous benefits.
The biggest organizations in the industry joined their efforts to formulate a shared vision regarding the essential role of bread production in Europe, for Europe.
The biggest organizations in the industry joined their efforts to formulate a shared vision regarding the essential role of bread production in Europe, for Europe.
The biggest organizations in the industry joined their efforts to formulate a shared vision regarding the essential role of bread production in Europe, for Europe.
Scientists are working on developing a new type of bread that has wholemeal health benefits while looking and tasting like white bread. The researchers plan to add small amounts of peas, beans and cereals to the bread mix, as well as bran and wheat germ that are normally removed from white flour.
Croatian craft bakery Boogie Lab is launching Boogie Lab USA and Boogie Bakery, the company’s first US-based micro bakery opening in spring 2024. Specialties sold will include sourdough-based breads, pastries and sandwiches. Distribution is set to begin in April.
Pauline Kariuki, Director of Operations, shares her story of working in the industry in Africa’s growing market and her journey together with The Women’s Bakery, a project that brings breads to communities in East Africa and supports women to gain specialty training, a stable income and proper nutrition.
