Across both industrial bread plants and smaller artisanal bakeries, dough dividers are performing the same critical task that has not changed for decades, but the conditions under which they operate have: doughs today are wetter,…
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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…
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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…
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Digitalization has become a defining theme in food manufacturing, and nowhere is this transformation more visible—or more necessary—than in the field of food safety. Bakeries operating under increasingly stringent regulatory and retail…
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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.…
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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…
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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…
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