International Bakery Awards

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International Bakery Awards

Join the live stream on Thursday 26th November 2026.

Explore this year's award categories

Discover the categories and finalists for this year’s awards .

Joseph SIAL Judge

Joseph Clarke Joins SIAL Innovation Jury

Joseph Clarke, Senior Editor of Hand Media International’s International Confectionery, International Snacks and International Bakery magazines, has been appointed to the judging panel for the SIAL Paris Innovation Awards 2026.
Matt Risser

RBS Names Matt Risser Director of Sales

Reading Bakery Systems (RBS) has promoted Matt Risser to Director of Sales for its Exact Mixing business, with responsibility for global sales of the company’s continuous mixing systems.
All Bake

All Bake Technologies Names Vice President

All Bake Technologies Inc. (“All Bake”), an equipment distributor and service partner to the commercial bakery industry, announced the appointment of Peter Sonenstein as Vice President of Sales & Marketing.
Legacy

Legacy Bakehouse Names Tim Jax as CEO

Legacy Bakehouse, a manufacturer of premium baked snacks, cookies, and tortillas, has announced the appointment of Tim Jax as CEO.
ADM Jeffe

ADM Appoints Jeff Rowe as EVP and COO

ADM, a global provider of innovative solutions from nature, today announced that it has appointed Jeff Rowe to the newly created role of Executive Vice President and Chief Operating Officer, effective August 17, 2026.

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All images © 2010-2026 Georgie Glass.

Baker & Baker Launches Premium Muffins

Baker & Baker, a leading European bakery products manufacturer, has launched a mixed box of premium muffins in response to customers requiring more flexibility and choice. 
St Pierre 4 Mediterranean Herb

St. Pierre Targets Lunchtime

St Pierre, one of the UK’s leading premium bakery brands, is expanding into lunchtime occasions with the launch of Soft Pretzel Rolls and Mediterranean Herb Brioche Rolls.
Wonderbrands

Wonderbrands develops air-fryer bakery format

onderbrands has launched a fresh bakery product in Canada developed specifically for preparation in an air fryer, reflecting the growing influence of domestic cooking appliances on bakery product development.
Corbion Bread

Corbion Launches Verdad® Essence WH150

Corbion has expanded its natural mould inhibition portfolio with the launch of Verdad® Essence WH150, a new cultured wheat solution designed to help bakers achieve reliable mould-free shelf life while maintaining the product quality consumers expect
New York Bagels Stuffed

New York Bakery Launches Stuffed Bagels

Food Brands Now (FBN), the UK’s first dedicated food and drink brand licensing agency, has partnered with New York Bakery, the UK’s #1 bagel brand, to launch a new range of Stuffed Pizza Bagels into Tesco.
Customer_Espiga

MOA Foodtech and Espiga Target Egg Reduction

MOA Foodtech and Espiga I+D have formed a Bakery Innovation Alliance to help bakery and pastry manufacturers reduce their reliance on eggs and eliminate emulsifier E-471 from selected formulations.
DELIFRANCE_Assortment

Vandemoortele and Délifrance unite

Vandemoortele and Délifrance can now operate as one following clearance of their transaction by the UK Competition and Markets Authority (CMA), marking the start of a new chapter for the two bakery businesses.
Lovingly Artisan

Lovingly Artisan re-launches baking club

Lovingly Artisan, the multi-award-winning bakery duo based in Manchester and Cumbria, is delighted to announce the re-launch of its much-loved virtual Baking Club, a free, welcoming home for bread lovers of every level, hosted on Facebook.
autumn trends

British Bakels reveals winter flavours

Dan Jones, Marketing Manager at British Bakels, says: “Familiarity is a powerful driver in sweet bakery, but familiar doesn’t have to mean predictable. What we’re seeing for autumn and winter is established flavours being given new relevance through different pairings, formats and finishes.
Awakened Grains

Awakened Grains develops wholegrain technology

Awakened Grains has introduced a patented processing technology designed to improve the nutritional and functional properties of whole grains for bakery and other food applications.
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