Saturday, 22 July 2017


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Latest Events

Oct 20th 2017 - Oct 25th 2017
Apr 19th 2018 - Apr 23rd 2018


French consumers’ tastes in baked goods have started to change, according to research company Euromonitor. The development of baked goods in 2016 confirmed the trend of consuming less, but better. 


In recent years, the bakery goods market in many parts of the world has experienced a rapid increase in the number of products marketed as being made from grains, with whole grains one notable example, writes Jonathan Thomas.



With the occasion of interpack, WorldBakers dedicated features to packaging technologies and trends. As the coding process is a hot topic as well in our industry, looked into it with experts from Linx, a supplier of coding, marking and other industrial printing solutions for the food industry.

Tritordeum is a new natural cereal born from the combination of durum wheat (Triticum durum) and wild barley (Hordeum chilense). The newly-created cereal is proper for human consumption and suitable for a wide range of cereal-based products in bakery and confectionery industry. 


CAOBISCO is the association of chocolate, biscuit and confectionery industries of Europe and the voice of more than 12,700 manufacturers. Recently appointed secretary general Marina Valverde shares the organization’s plans and an industry outlook at a time of change. 

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