Join us this fall for the first summit of the baking industry in Central and Eastern Europe! On September 15-17, 2026, the most important brands and specialists in bakery ingredients, technology, products, marketing, as well as buyers from…

We expect 2026 to be shaped by five forces. First, heightened sensory expectations — consumers seek more novelty, more indulgence, and differentiated sensory signatures. Second, affordability pressure, even as premiumization and focus on…

Globally, the bakery segment is shifting from quantity towards clean-label products, while at a regional level there is growing demand for local and fresh solutions available “just around the corner”. Our priorities for 2026 are therefore…

In the second episode of the Flour Power by World Bakers podcast, Jonathan Adams, UK R&D Director at Baker & Baker, offered an in-depth look at the realities of modern bakery product development, highlighting both the scale and…

In 2026, market demand will continue to move toward greater automation, efficiency, and sustainability. Whether for premium breads or delicate savory products, our priority is to help customers produce better products more consistently and…

Our ambition is to act as a single, reliable point of contact for our customers—from process design and technology selection through implementation, service, and ongoing optimization. This means delivering holistic solutions combined with…

Over the next five years, the bakery industry will be shaped by stricter regulations, economic volatility, and increasing variability in wheat quality driven by climate change. Together with rising expectations for transparency,…

The biggest operational lesson is that the best outcomes come from pairing equipment with on-site understanding of real facility constraints—access challenges, belt types, allergen changeovers, and production schedules. When solutions are…

Over the next five years, the bakery industry will increasingly adopt integrated systems that address dough quality, spoilage control, and food safety together. Ready-to-eat bakery will remain a key growth segment, but success will depend…

NOWEL is a family bakery founded in 1925 in Leoncin, near Warsaw. NOWEL specializes in the production of bread for baking and is one of the leaders in this category in Poland. Its products are sold to the largest retail chains and to…

Sustainability is becoming non-negotiable. Brands are under increasing pressure to demonstrate credible action rather than make aspirational claims. That’s why we’re investing in solutions like NextCoa, our cocoa-free confectionery…

We constantly track consumer trends and market developments, so that we can support bakery customers in growing their business. Consumers want manufacturers to offer products that meet their modern-day dietary preferences. For example,…

From a product perspective, we are seeing growth and customer interest in different cookie formats, particularly at the premium end of the category.  We are looking carefully at where we believe the strongest growth segments are. We expect…

We ask to move towards a simplification and regulatory stability that avoids continuous changes and allows real planning, with reasonable adaptation deadlines and an ex-ante assessment of the impact on SMEs and on daily operations;…

The most substantial shift we anticipate in 2026 is a need for greater reformulation support. Bakers are under increasing pressure to reformulate for cleaner labels, sugar reduction and nutritional value, while preserving taste, texture and…

As we move into 2026, our association’s top priorities will remain focused on addressing persistent workforce challenges, advocating for stable and fair trade and tariff policies, and advancing practical, science-based nutrition policy that…

Becoming more resilient to an increasingly adverse environment is crucial to companies. Whether they’re facing climate change challenges - may that be in supply chain trouble, ingredient availability or utilities availability on site -,…

Just because a bakery has limited space it doesn’t mean it has to cut back on technical support of its operations. Small footprint technology is created with this exact purpose in mind: to improve processes in craft bakeries and help them…