Each gingerbread baker had his own personal recipes. These are still well-kept secrets today, only passed onto family members. Over the centuries, baking procedures have been adapted along with the recipes. In order to preserve the distinctive taste, premium quality and integrity

Wayne Stevenson, the owner of Paris Baguette’s first two franchise stores in the UK, said “I am excited to be opening in a second location, as my first Paris Baguette in Canary Wharf has made its mark in the local community since its opening last year. What I have learned is that

“We are delighted to have the opportunity to bring Bako Western under the BAKO Group umbrella,” said BAKO Group CEO, Mike Tully. “Our vision is to combine the strengths of the two organisations to create an even stronger business, led by bakers for bakers. Bako Western’s

‘The requirements for in-store baking in the future go far beyond the oven. In Düsseldorf, we will be demonstrating how innovative oven technologies, automation concepts and digital solutions can be optimally integrated to make processes at the point of sale more efficient while

According to Anna Canal, Director of Alimentaria, ‘the recognition of Poland as Country of Honour reinforces the global dimension of Alimentaria+Hostelco as a key platform for companies worldwide to expand into new markets and generate business opportunities’.

“LASENOR VP-100 responds to consumer demands for plant-based alternatives and allergen free options,” exclaims Viktoriia Kubrakova, product manager of LASENOR VP-100 for Lasenor. “Food manufacturers are actively seeking solutions that allow partial or full egg reduction,

“Innovation and cultural insight are at the heart of what we do at dsm-firmenich,” said Maurizio Clementi, EVP for Taste at dsm-firmenich. “Building on star anise’s quiet rise and the growing fascination with cooling and other trigeminal sensations, ‘Frosted Star Anise’ fulfills

Jarrod Hunt, Managing Director of Continuous Process Solutions, said: “Many production issues begin as small, unnoticed changes in belt condition or equipment performance. When teams understand what to look for and how to respond, they can prevent problems well before they

“Partnering with Booker is a significant milestone for Jason’s Sourdough”, says Jason Geary, Master Baker at Jason’s Sourdough. “This wholesale listing makes our bread more accessible to everyone across the UK, from independent retailers to foodservice operators. We’re excited to

In the past two years, cocoa prices increased significantly, peaking at a record high of about USD10.97 per kilogram in early 2025. This represents a sharp rise compared to prices two years prior, which were USD 3.12 per kilogram, with the increase driven by major supply

Regardless of scale, the common thread in current divider development is consistency. With energy prices rising and labor more scarce, bakeries of all sizes seek equipment that combines precision, reliability and easy sanitation. Over the last decade, major manufacturers have

“Steve Cahillane is uniquely qualified to lead this organization into the future, and we are delighted he will be taking on the role of CEO,” said Miguel Patricio, chair of the board. “His track record and experience in the industry are unparalleled and will be invaluable as we

“Our new facility will offer so much: State-of-the-art equipment and processes, increased production capacity for our microencapsulation solutions and a whole host of opportunities to advance the design, manufacture and application of controlled-release ingredients,” comments Ted

“This project is a strong symbol of our momentum over recent years,” said CEO Torsten Türling. “It shows that our strategy meets customer needs and is delivering. With this new assembly hall, we are creating the foundation to scale technological innovation, expand production for

“Lili and Bradley have made a lasting impact on NextGenBaker, elevating its role as a cornerstone of ABA’s leadership development program,” said ABA Senior Manager, Events and Programming Pippa O’Shea. “We are grateful for their dedication to growing emerging leaders and

“Fi Europe has always been about bringing people together, and this year it was clear how much the industry values that connection,” said Yannick Verry, Brand Director, Fi Europe. “The show floor was buzzing with a real sense of community. The conversations happening in our hubs,

Both lines are crafted using high-quality ingredients and designed for retail shelves, café breakfast menus, farm shops, and grab-and-go merchandising. At the same time, Pipp & Co – whose success is founded in its signature range of artisan doughnuts, fresh baked and all free

“This event provided an excellent opportunity to discuss the potential of AI and how FMCG companies can leverage real AI applications in their operations,” said Michelle Henry, Director of European Sales at TraceGains. “AI has enormous potential in areas where manual data

Traditional packaging forms a protective shell around the product but cannot influence these internal pathways of degradation. Active packaging responds to this limitation by interacting with the food environment, moderating oxygen levels, regulating moisture or releasing

“Today marks a transformative moment, and I’m excited to welcome Kellanova to Mars,” said Andrew Clarke, global president of Mars Snacking. “United by more than a century of pioneering new categories and building iconic brands, Mars and Kellanova are joining forces to shape the