World Bakers

Publisher of industry magazines European Baker & Biscuit and Asia Pacific Baker & Biscuit

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The report identifies three main areas of opportunity for brands developing products around longevity-focused nutrition. The first is the need to support both cognitive and physical capability. ADM says consumers are prioritizing cognitive, cardiovascular and emotional health, followed by mobility and strength. The company also points to emerging gut microbiome science, including postbiotics, as an area of innovation linked to metabolic and emotional wellbeing. https://t.co/tPB791wGi8

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“Manufacturers are facing unprecedented raw material price pressures, but consumer expectations remain unchanged. This means reformulation poses a risk and getting it wrong could prove costly,” said Morten Daugaard Andersen, Principal Research Scientist Chocolate Confectionery Fats at AAK. “AAK’s ILLEXAO™ EN 10 solves the production challenges associated with the use of cocoa butter equivalent at high levels, ensuring a straightforward enrobing process and a superb end-product that consumers will love.” https://t.co/kFcEy5r4G4

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On May 12, the General Assembly elected a new Board comprising Christof Crone, BZV; Sébastien Jollet, SYFAB; Gemma Auleda, FEDIMA Spain; Christian Skulte, ASSITOL; David Amos, ABIM; Peter Verhagen, NEBAFA; Jérôme Lebriez, Lesaffre; Cristina Piñol, AB Mauri; Juan-Carlos Puente, Zeelandia; Carine Chincholle, CSM Ingredients; and Enric Valls, Puratos. https://t.co/fqTVREiQn4

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“Caterers tell us they need reliable shelf life, clear allergen labelling, cost consistency and products that work across multiple menu formats,” said Wilda Haddad, Project Director at Dina Foods. “Our authentic bakery and confectionery lines have been developed with those factors in mind, so they support smoother operations and more predictable margins.” https://t.co/DSwpmHhwMb

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According to Koenig, the Industrie Rex Evo EC incorporates the suction-dividing principle in a system designed to process a wide range of doughs uniformly, with high weight accuracy and consistent product quality. The company said the system enables gentle and precise dough division while supporting stable and reliable production. https://t.co/n0xwlLS6h8

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According to the company, the products will combine “Wonka flavors, textures and shapes” across multiple categories while reflecting themes associated with the long-running Charlie and the Chocolate Factory franchise.
Alessandro Rapali, Premium Chocolate President at Ferrero Group, said: “We’re excited to be introducing a new Wonka family of products, starting with chocolate, sugar confectionery, ice cream and cereals. For generations, Charlie & The Chocolate Factory has been part of popular culture; our ambition is to apply the Ferrero lens to the Wonka universe and to bring fresh new energy to the seasonal aisle.” https://t.co/ajnjluYhCV

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Sveba Dahlen said the Midera name will gradually be introduced in its communications, while Sveba Dahlen and Glimek will continue as customer-facing brands.
“The Midera name will gradually begin to appear in our communication. However, Sveba Dahlen and Glimek will continue to be the brands our customers recognize and trust. For us, this is about making clearer the strength, expertise and innovative power behind Sveba Dahlen and Glimek,” Ericsson said. https://t.co/bRDwMoIcFF

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“At Biospringer, we are driven by a clear vision to inspire joy, nourish communities, and protect our planet through better food for all. This acquisition is fully aligned with our commitment to delivering game-changing products that make a positive impact,” said Carmen Arruda, General Manager at Biospringer. https://t.co/A3sriLvqAX

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Beyond clinical needs, younger consumers and fitness-focused populations are voluntarily reducing gluten intake as part of broader lifestyle trends. In North America and Europe, growing interest in allergen-free and minimally processed foods continues to support market expansion. Overall, rising awareness surrounding digestive health and wellness is creating long-term growth opportunities for gluten-free food manufacturers and retailers worldwide. https://t.co/Eipgs77afJ

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An FMI analyst, Nandini Roy Choudhury notes: “Peanut butter is evolving from a traditional pantry staple into a broader protein-led snacking and convenience category. Buyers are increasingly prioritizing taste familiarity, texture consistency, clean-label positioning, portion convenience, and premium flavor experiences as brands compete for stronger retail shelf presence and repeat household consumption.” https://t.co/wJgiBsS1IK

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Held in Düsseldorf from 7–13 May, the event focused on developments in processing and packaging technologies, with exhibitors presenting solutions linked to automation, digitalisation, sustainability and regulatory compliance. Organisers said 75% of visitors came from outside Germany, including 28% from outside Europe. Around 100 additional companies participated in the parallel components supplier trade fair.
Thomas Dohse, Director of interpack, described the 2026 edition as a strong event for the sector, citing high visitor traffic, international participation and project discussions across the exhibition halls. https://t.co/N1ztUWFwJ7

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Held in Düsseldorf from 7–13 May, the event focused on developments in processing and packaging technologies, with exhibitors presenting solutions linked to automation, digitalisation, sustainability and regulatory compliance. Organisers said 75% of visitors came from outside Germany, including 28% from outside Europe. Around 100 additional companies participated in the parallel components supplier trade fair.
Thomas Dohse, Director of interpack, described the 2026 edition as a strong event for the sector, citing high visitor traffic, international participation and project discussions across the exhibition halls. https://t.co/N1ztUWFwJ7

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Eddie McGee, managing director of Ajax Equipment, said the system was developed to support food manufacturers seeking hygienic production and flexibility across multiple product types. He added that the company can provide practical trials and rental options for customers evaluating the equipment. https://t.co/zWvwIsGfzA

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Valerie Diele-Braun, chief executive officer of Nexture, said the launch reflects the integration of expertise across companies within the group following the acquisition of Sipral Group.
CSM Ingredients said the range is intended to support bakery and pastry professionals seeking versatile and easy-to-use filling solutions while maintaining consistent product performance across different applications. The company also indicated plans to expand Creami into additional international markets in the future. https://t.co/3Ia8iP8XIZ

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During the event, the sector examined some of the key challenges currently affecting business activity, including rising workplace absenteeism, increasing regulatory complexity, changing consumer habits and the current climate of political and economic uncertainty both in Spain and internationally.
In her opening remarks, ASEMAC president Isabel Martínez highlighted the resilience of companies in the sector in an environment marked by volatility and uncertainty: “We are used to risk, because risk can be managed. But uncertainty generates anxiety, volatility and makes business decision-making extremely difficult.” https://t.co/mdXtZbQpkO

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Held in Düsseldorf from 7–13 May, the event focused on developments in processing and packaging technologies, with exhibitors presenting solutions linked to automation, digitalisation, sustainability and regulatory compliance. Organisers said 75% of visitors came from outside Germany, including 28% from outside Europe. Around 100 additional companies participated in the parallel components supplier trade fair.
Thomas Dohse, Director of interpack, described the 2026 edition as a strong event for the sector, citing high visitor traffic, international participation and project discussions across the exhibition halls. https://t.co/N1ztUWFwJ7

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“Innovation remains one of our global strategic pillars. Rooted in our DNA, the approach to product development is driven by experience, craftsmanship, and a deep understanding of evolving consumer preferences,” said Barry Callebaut’s North American President Natasha Chen. “By continuously introducing new solutions and expanding our capabilities, we enable our partners to unlock incremental growth and stay ahead in an increasingly competitive market.” https://t.co/LR5DNuNdJo

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Kojo Amoo-Gottfried, vice president and managing director of cocoa and chocolate at Cargill Food North America, said the NextCoa range is intended to provide manufacturers with additional formulation options while helping diversify ingredient sourcing.
Adam Maxwell, founder and chief executive officer of Voyage Foods, said the partnership would help expand access to the company’s cocoa-free technology platform.
Under the agreement, Cargill will act as Voyage Foods’ exclusive global business-to-business distributor. https://t.co/dutcSg7qW5

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Ingredion said discussions and due diligence are ongoing, although no binding agreement has yet been reached. Under UK takeover rules, the US-based ingredients company must either make a formal offer or withdraw its interest by June 11, unless the deadline is extended.
Tate & Lyle confirmed that Ingredion had previously approached the company regarding a potential transaction and said discussions between the two parties are continuing. https://t.co/6MSPCQ9opu

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Over the past three years, global cocoa prices have shifted from relative stability to extreme volatility. In 2023, prices began rising steadily due to adverse weather in key producing countries such as Ivory Coast and Ghana. Poor harvests, ageing trees, and the spread of crop diseases reduced output. The situation intensified in 2024, when cocoa prices surged dramatically, more than doubling year-on-year and briefly exceeding EUR10,000 per tonne on international markets. This spike was fueled by consecutive supply deficits, logistical constraints, and low global stock levels.
In early 2025 and into 2026, prices have remained elevated but highly volatile. Some easing has occurred as markets adjust and demand softens slightly in response to higher costs. However, structural supply challenges in West Africa continue to underpin a tight market, suggesting prices will remain above historical averages in the near term.
In this light, it’s no wonder the ingredient producers started looking at how they could mitigate this scarcity. https://t.co/EyjhnhHO7W