July-August Issue 2026
Welcome to this special Who’s Who issue of International Bakery Magazine. In these pages, we shine a spotlight on the organisations, innovators and industry leaders shaping the bakery industry today. From ingredient specialists and equipment engineers and beyond, this edition showcases the expertise driving progress across the value chain, while exploring the technologies and ideas influencing modern production today.
In our Big Interview, we speak to Enric Valls, President of Fedima. As he steps into his three-year-term role, he outlines his priorities for the federation which include encouraging collaboration across the bakery value chain and increasing its voice on behalf of the industry in Europe.
The issues facing many of the manufacturers represented by Fedima are explored in our Ingredients feature which analyses the ways consistency and quality is being driven by enzymes, yeasts and dough conditioners. Achieving greater consistency, flexibility and productivity remains a challenge that industrial bakers invest significant time and resources trying to refine. In Production & Processing, we examine the ways in which the next generation of dough processing will be achieved through a combination of mechanical capability and process intelligence. Equally, improving packaging flexibility and line efficiency whilst maintaining product quality and consistency is a key topic of this issue’s Packaging feature which examines flow wrapping and multipack automation in detail.
From the ingredients and production, we move our focus to artisan-style breads, flatbreads, par-baked products. The demand for a variety of premium products means manufacturers are contending with market demands for convenience, freshness, flexibility, labour efficiency and higher perceived quality. In our Application feature, we take a look at the ways these products are reshaping modern bakeries.
Changing customer expectations are forcing bakery manufacturers to innovate and this is explored in our second interview of this issue with Jean-Gabriel Mollard, Director of SIAL Paris. He explains how features of this year’s show, which will be held between 17 and 21 October at Paris Nord Villepinte, will include AI-powered matchmaking, expert conferences and dedicated spaces for start-ups. Looking beyond the factory floor, our interviews with both Fedima and SIAL Paris underline the importance of collaboration and knowledge sharing in supporting future progress.
Alongside a round up of industry events for the coming months, we take a closer look at PPMA Show 2026 which is coming to the NEC, Birmingham between 22 and 24 September. This show provides an opportunity for bakery manufacturers to explore processing, packaging, automation and industrial vision technologies together under one roof. Events including PPMA Show 2026 and SIAL Paris provide valuable opportunities to bring together expertise from across the supply chain.
