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Stay ahead of the curve with real-time updates, expert insights, and breaking news from the global bakery industry.
At International Bakery, we bring you in-depth coverage on the latest trends, innovations, and developments shaping the world of artisan and industrial baking.

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Perfecting plant-based

A lot goes on behind the scenes in formulating and testing out plant-based offerings for the bakery sector. Editor Caitlin Gittins learns more

Providing a blank slate

Bread mixes are particularly popular for their convenience and ease of use. Recent product launches reflect a renewed focus on health.

The Innovator: Steven Verweij

Steven Verweij, President of Dawn Foods Europe and AMEAP shares with International Bakery the importance of working with customers…

Ingredients on the rise

Commercial leaveners have come under fire in recent years as an ingredient, as part of the wider clean label bakery trend…

Big Interview: Hannes Berger

As a company specialised in gluten-free bakery offerings, Hannes Berger, CEO of Dr. Schär, tells International Bakery about furthering…

Opportunities for doughnuts

John Lindsay, CEO of Baker & Baker, provides his insight into the growth of the doughnut market and what opportunities there are…

Breaking Bread: Doughlicious

International Bakery speaks to Kathryn Bricken, Founder of Doughlicious, about her favourite kind of cookie..

Product Spotlight: CEPI

By reworking production scraps, CEPI is offering a more sustainable and efficient process for producers, through the importance of reworking

Cultivating taste and texture

Editor Caitlin Gittins delves into creating a good taste and texture profile for bread and how essential it is, whose creation can be tracked

Big Interview: St Pierre Groupe

David Wagstaff, Managing Director of St Pierre Groupe, tells us opportunity can be found for bakery businesses.
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