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…

Sustainable sourcing of ingredients has more and more become a long term integrated process where ingredient producers become involved in the making of their staple crops from the very beginning: the farms. BENEO: The Right Plant in the…

As a bread sommelière, Lara Schütz helps bakers tell the true story of their bread. Most of the bakeries, says Schütz, used to tell the same story, of the recipe or memory of a grandmother who taught the baker to knead dough. And these…

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…