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…
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In the second episode of the Flower 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…
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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…
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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…
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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,…
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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…
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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…
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