Exclusives

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.

Check back regularly for the latest updates, and be sure to become an International Bakery member to gain access to our newsletters, videos, and latest issues, giving you direct access to top bakery stories as they happen.

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Ensuring efficiency

Skyrocketing energy costs have presented real issues for bakeries, who can reduce costs where they can by installing energy efficient ovens…

The future of flour

The rising costs of raw materials and ingredients alongside labour shortages have meant an uncertain future for traditional flour…

Innovator: AMF Bakery

An innovator in the bakery sector, Lex Van Houten, Regional Marketing Manager at AMF Bakery, tells us that he anticipates automation…
Eco friendly bakery packaging solution - International Bakery

Product Spotlight: BENEO

BENEO takes us through their sugar reduction solutions to meet demand from an increasingly health-conscious consumer market. 

Breaking Bread: Aidan Monks

If you weren’t working in this industry, what would you be doing? I’d be a chef originally, I trained in the culinary arts as a commis chef..

Ask the Expert: CEPI

Riccardo Satta, Sales, CEPI, discusses CEPI’s bulk handling solutions and how it is meeting varying manufacturer needs.

Big Interview: Joe Hill

International Bakery catches up with Joe Hill, Co-Founder of One Planet Pizza, to learn what inspired him to start the brand.

What makes sourdough, sourdough 

The recent resurgence in sourdough’s popularity is despite its time-consuming production process. International Bakery takes a look…

From the Sponsor: AMF Bakery

Approaching the holiday season is a busy time for retailers, producers and consumers alike. AMF Bakery offer solutions.

Navigating the clean label landscape

The rise of clean labelling in bakery has reflected a preference towards naturally-sourced ingredients but presents production challenges.
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