Once seen mainly as a snack-forming technique, extrusion has quietly become one of the most versatile tools in modern baking. From pretzel sticks and filled nuggets to crispbreads, breadcrumbs, and better-for-you baked snacks, today’s…
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The push toward sweetener innovation in bakery formulations is being driven by health, regulatory, and consumer forces. Sugar reduction has become a central objective across markets, as both public policy and shifting consumer expectations…
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In baking, few processes are as deceptively simple yet critically important as proofing. It is the moment when dough becomes alive—when yeast activity, temperature, and humidity work together to create structure, volume, and flavor. For the…
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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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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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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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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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