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…
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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;…
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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…
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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…
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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…
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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…
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Suppliers of artisanal bread are increasingly discovering the benefits of automated production. For artisanal bread, specialist automated baking equipment allows bakeries to balance traditional techniques with modern production methods to…
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