Fedima, the Federation of European manufacturers and suppliers of ingredients to the bakery, confectionery and patisserie industries, has published its 2025 Annual Report, offering an overview of the sector’s major developments, priorities and activities over the past year.
The report provides insight into an industry that plays a central role in Europe’s bakery value chain. Fedima represents around 200 companies across Europe, employing more than 27,000 people and generating a combined turnover of approximately €7.8 billion. Operating between agricultural sourcing and finished bakery products, the sector provides essential ingredients used by artisan and industrial bakers, chocolatiers and pâtissiers throughout Europe.
As the report explains, the European bakery ingredients industry sits “at the crossroads between production and consumption of bread, patisserie and confectionery products,” supplying intermediate products that enable the production of a wide range of baked goods enjoyed by consumers across the continent.
Policy engagement and sector advocacy
One of the key developments highlighted in the report is Fedima’s work on its Manifesto for the 2024–2029 EU Policy Cycle, which outlines priorities for strengthening the competitiveness, innovation and sustainability of the bakery ingredients sector. The initiative was launched as part of a wider engagement campaign with EU policymakers following the formation of the new European Parliament and Commission.
In the report’s foreword, the Fedima President notes that the past year has been marked by “collaboration, growth, and strategic progress for our association and our industry.” The organisation has continued to strengthen its role in representing the sector and contributing to discussions around the future of Europe’s food system.
Addressing technical and regulatory challenges
The Annual Report also explores several technical and regulatory topics affecting the bakery ingredients sector. Among the key issues discussed are enzyme labelling, precautionary allergen labelling, and mineral oil hydrocarbons, all of which remain important areas of regulatory attention for manufacturers and suppliers.
Through its technical committees and industry engagement, Fedima continues to work with stakeholders and policymakers to ensure regulatory frameworks remain science-based, proportionate and supportive of innovation across the food supply chain.
Sustainability initiatives and industry collaboration
Sustainability is another central theme of the report. In 2025, Fedima launched the first edition of the Fedima Grant for Local Sustainable Initiatives, an initiative designed to support projects that promote environmental, social and economic sustainability within the bakery and patisserie sector.
The programme attracted applications from 14 countries, with the inaugural award going to De Bellota, a Spanish organisation focused on producing acorn-based products through sustainable agricultural practices while supporting rural communities.
By supporting such initiatives, Fedima aims to encourage innovation and responsible practices across the bakery ecosystem while fostering positive change at a local level.
Supporting the bakery value chain
The report further highlights the role played by bakery ingredients manufacturers in enabling innovation, responsible sourcing and collaboration across the sector. Fedima members supply a broad range of products and solutions to both artisan and industrial producers, helping to support product quality, consistency and efficiency in the production of baked goods.
Through its advocacy work, technical expertise and sustainability initiatives, Fedima continues to promote a resilient and forward-looking bakery ingredients sector capable of meeting evolving regulatory, environmental and consumer expectations.
The Fedima Annual Report 2025 provides a comprehensive overview of these efforts and the organisation’s ongoing work to support the European bakery, confectionery and patisserie industries.
The full report is now available here
