Processes Headlines

WB Special Features

Casa del Pan: Turning Bread into a Destination

While bread is a staple on every Romanian table, the Casa del Pan concept stands as an example of how an artisanal bakery can thrive amidst the dominance of industrial production. Four years after its launch, this bakery is on track to…
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Replacing Eggs Is an Art

When going free-from, bakers face a suit of challenges, from finding vegetable fats that mimic the role of dairy to, most importantly, replacing eggs in a way that doesn’t affect the texture and taste of the final product. Eggs play various…
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Products

Ingredients

Market Insights

FMCG Gurus: The Top Bakery Trends for 2025

A new market report by FMCG Gurus highlights that consumers see bakery products as essential to a balanced diet, but emerging trends are reshaping preferences. Value over price is driving decisions, with quality ingredients and health…
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Sustainability

Syntegon Achieves SBTi Validation

Syntegon has accomplished another milestone in its sustainability strategy. The Science Based Targets initiative (SBTi) has officially validated the company’s climate targets, confirming their relevance in achieving the global 1.5°C…
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Automation

Food Safety

New Research Helps Tackle Strong Biofilms

Recent research from Campden BRI has shed light on the species composition of food industry biofilms and the most effective methods to remove them – helping food businesses minimize shelf-life-related issues often associated with biofilms.
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May 18

iba 2025

May 18, 2025 - May 22, 2025