The rise in demand for sourdough baked goods and the commercial narratives around the health benefits of wild yeast does not mean that baker’s yeast is a lesser ingredient. The past 10 years, and especially the pandemic ones, have seen a…

Sirha Europain, the trade show for bakery, pastry, and snacking, is losing its former name and becoming Sirha Bake & Snack starting with the 2026 edition, which takes place January 18-21 at Porte de Versailles in Paris.  The 2026…

Rise in chocolate prices affected the French bakery market in a historic way: the demand in pastries, especially for the French staple pain au chocolat (chocolate puff pastry), has dropped in the past year.  In the past two years, cocoa…

The quintessential flavor of Christmas has evolved over the centuries, according to what spices became available, but it’s still recognizable in all its forms and shapes: cookies, houses or lattes. Gingerbread’s origins trace back to around…

Italy’s bread and baked-goods sector continues to be anchored in tradition even as it integrates modern preferences. Classic products like white bread fill the consumer baskets, but the most astounding surprises come from the frozen isle.…

The ultimate food ingredients trade show, Fi Europe, returns this December 2-4 to Paris, at Expo Porte de Versailles, to bring together the most important producers and startups that shape the baking industry. Fi Europe marks its 30th…

With energy costs reaching record levels and tighter efficiency regulations approaching, manufacturers are seeking ways to lower gas use, reduce carbon emissions, and safeguard long-term operational performance—all while maintaining product…

If anyone thought the consumer’s interest for sourdough everything would die down with the COVID-19 pandemic, they were definitely wrong. The past few year showed the the transition from an artisanal product to industrially-produced loaves…

The push toward sweetener innovation in bakery formulations is being driven by health, regulatory, and consumer forces. Sugar reduction has become a central objective across markets, as both public policy and shifting consumer expectations…

In baking, few processes are as deceptively simple yet critically important as proofing. It is the moment when dough becomes alive—when yeast activity, temperature, and humidity work together to create structure, volume, and flavor. For the…

Some of the most awaited for market studies each year are the ones dedicated to flavor, the elusive trends everyone wants to get the hang of, so that their products ride the hip wave and make customers happy.  This year, beyond the…

With a shared estimated value of over USD250bn, the US and EU bakery markets are facing challenges with the newly agreed tariffs that affect both the final products and the industrial development that supports the market. Let’s look at some…

Major technology,  ingredient, and baked goods companies reunite under the IBIE flags this September to launch a series of exciting new products aimed at making the industry better and the customers happier. ABM Equipment Eagle PI, the…

Eric Dell joined the American Bakers Association as President and CEO in January 2023. He leads the trade group’s sweeping mission of promoting and growing the baking industry in partnership with its 300+ Members. In preparation for the…

Dough improvers help bakers address inescapable issues that derive from supply chain interruptions, reformulations for allergen-free products, and the need for a longer shelf life. Improvers - also called conditioners - help with better…

Plant-based doughs introduce complex rheological challenges that demand advanced ingredient solutions. Unlike traditional wheat-based doughs, which rely on gluten’s robust viscoelastic network for structure and gas retention, plant-based…

Pulse proteins sit at the intersection of two major food trends: plant-based and flexitarian diets and the increasing preoccupation with having more proteins in one’s diet to support healthy aging and mobility. Major ingredient producers…

Baking plant-based products presents unique challenges, as alternative ingredients—such as nut flours, vegetable oils, and plant-based substitutes for eggs, butter, and milk—significantly alter the structure and behaviour of dough. Enzymes…