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…

Starches are versatile ingredients used to thicken, stabilize, and smooth baked goods, as well as a wide range of food and non-food products. Derived from natural sources such as corn, potatoes, wheat, and peas, they support clean-label…

Global vegan bakery market is approximately USD336.1m in 2025, according to Future Market Insight. The market is facilitated by ongoing innovation in plant materials like aquafaba as egg substitutes, cashew creams, and coconut butters. But…

After turning almost everything into flour, from pumpkin seeds to olives to sweet lupin, the new wave of innovation comes from sustainably produced flours that allow bakers to use the coveted climate-friendly claims. However, the road to…

Germany’s baked goods industry entered 2024 under intense cost pressure, as soaring prices for ingredients and energy drove up production expenses. In response, the sector is leaning into efficiency improvements and sustainability…

Plant-based baked goods have firmly established themselves in Europe's bakery landscape, driven by a dynamic interplay between consumer demand for healthier, sustainable alternatives and industry innovations in product development. This…

Wanting to be plant-forward and also have enough protein in your diet or have only clean label products is a conundrum that many consumers live in these days. However, ingredient makers have been working hard in the past years to help…

From cutting-edge ovens to AI-driven production lines, iba 2025 is shaping up to be a showcase of serious innovation for the global baking industry. This May, the world’s leading trade fair for bakery, confectionery and snacks will bring…

From 18 to 22 May 2025, the global baking community will once again gather for iba, the world's leading trade fair for bakery, confectionery and snacks. This year's edition, hosted ar Messe Düsseldorf, promises a wealth of innovation,…

Bakery China 2025 is set to transform Shanghai into the global capital of baking innovation from May 19-22, bringing together thousands of industry leaders, professionals, and renowned exhibitors from around the world. As the premier event…

Fats are disputed just as much as they are necessary. Some people prefer animal fats, others want plant-based ones. Some want more, some want less. Whether their preference is science-based or not, bakers must cater to these needs and…

Bernd Kütscher, the managing director of the National Academy of the Bakery Trade and the German Bread Institute, gives us a tour of the German bakery market and how has the education system for bakers been adapting to the changes in…