WB Special Features
Flavors to Watch
Some of the most awaited for market studies each year are the ones dedicated to flavor, the elusive trends everyone wants to get the hang of, so that their products ride the hip wave and make customers happy. This year, beyond the…
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Raymond Nogael, MECATHERM/ABI: “Our EYE-Q platform brings artificial intelligence directly…
European Baker & Biscuit caught up with Raymond Nogael, President & CEO of Mecatherm, during this year’s iba trade show, to discuss the company’s strategic direction in the age of smart manufacturing. In a wide-ranging conversation,…
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Paris Baguette: a French-inspired, South Korean-born, North American Success Story
An interview with Paris Baguette North America Chief Development Officer Nick Scaccio about the brand’s successful business franchise model, product innovation and scaling up strategy. By Sharmila Rajah There’s a race at Paris Baguette…
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The US and EU Bakery Markets: A Challenged Friendship
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…
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Innovation Takes Center Stage at IBIE
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…
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Eric Dell, ABA CEO: ”IBIE 2025 Is about Equipping Every Participant with the Tools and Insights to…
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…
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Lines That Deliver: Conveyor Technology Driving Bakery Efficiency
In modern large-scale bakeries, conveyor systems are foundational to both product quality and operational economy. From the bake-oven belt that comes into direct contact with the dough, to hygienic spiral belts and high-throughput vibratory…
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