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.

Product Spotlight: CAMA

Cama Group offers packaging solutions which offer flexibility and a smaller factory footprint to manufacturers.

Ask the Expert: Dawn Foods

Dawn Foods’ recently released Global Bakery Trends 2023 report focuses on technology transformation, daily delights and mindfulness.

Mixers and depositors in biscuit production

Biscuits come in a range of shapes, sizes and flavours. How these biscuits are mixed and deposited, requires strict process control. 

Automating technical baked goods

Baked goods like croissants, pretzels and brioche bread require careful and thorough dough handling. Innovation has seen to this. 

International cakes

Taking a look at cakes around the world tells a rich history. Today, the production of these cakes has become automated. 

Breaking Bread: Esther Pearson

International Bakery sits down with Esther Pearson, Managing Director at Clive’s Purely Plants.

Product Spotlight: Dawn Foods

Dawn Foods discusses their new reduced sugar solutions. Sweet bakery remains an indulgent category, today’s consumers are more conscious.

Big Interview: Mickaël LE JOSSEC

International Bakery catches up exclusively with Mickaël LE JOSSEC, CEO for Bridor Europe, to find out more about French patisserie business.

Edible vegetable oils

A range of vegetable oils are used in bakery, however their production has recently faced drought, the invasion of Ukraine and climate change.

Ask the Expert – AMF Bakery

Hans Besems, Executive Product Manager at AMF Tromp explains why “thinks like a traditional baker and an engineer”
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