World Bakers

The initiative aims to explore the role of sweets and snacks in convenience retail, addressing changing consumer preferences, emerging sales formats and innovations in retail technology. Bastian Mingers, Vice President Trade Fair Management Food and Food Technology at Koelnmesse, stated: “Sweets and snacks are core product categories at many convenience stores. As classic impulse and on-the-go purchases, they play a significant role in this trade segment. Convenience retail offers an interesting perspective on the intersection between the industry and the retail trade.” worldbakers.com/event/koelnm…

Fabio Del Prete, Senior Vice President of the Bakery Business Unit at GEA, stated: “We strongly believe that sharing knowledge is the winning strategy to overcome future challenges.” The training covered the entire cake production process, starting with the influence of raw materials on batter structure, process stability and finished product characteristics. Participants examined conventional and alternative ingredients, including different fat systems, as well as the analytical, nutritional and sensory requirements involved in formulation. worldbakers.com/businesses/g…

For the first time at Fi Europe, Balchem will introduce its minerals and nutrients portfolio, including K2VITAL vitamin K2 and VitaCholine choline salts. Andrew Hart, Director of Strategic Marketing & Business Development, Flavor & Encapsulates, at Balchem Human Nutrition & Health, stated: “The better-for-you snacking category has moved from a niche health trend into the mainstream, with the global market growing at roughly 7-8% annually, […] Front-of-pack messaging is key here, with consumers looking for fewer unnecessary ingredients and added functional benefits.” worldbakers.com/ingredient/b…

The concentrated powder format offers additional logistical and environmental benefits, including reduced warehouse space requirements, lower transportation volumes and the replacement of plastic storage containers with recyclable cartons. Christophe Lequet, Senior Innovation Specialist at Palsgaard, said: “Industrial cake production has evolved, but traditional cake gels haven’t. Industrial cake manufacturers are under pressure to improve production efficiency, lower production costs, and cut their environmental footprint.” worldbakers.com/ingredient/p…

The new system combines erythritol, maltitol and Cargill’s EverSweet stevia sweetener, allowing manufacturers to replace sugar at a 1:1 ratio without extensive changes to existing formulations, stated the company. Sugar reduction remains a technical challenge for bakery manufacturers, as sugar contributes not only to sweetness but also to texture, mouthfeel and color development. Replacing it can therefore require adjustments to multiple ingredients and processing parameters to maintain the characteristics consumers expect. worldbakers.com/ingredient/c…

Growth was led by the Snacks, Meat, Dairy and Beverage markets, supported by demand for savory taste solutions, salt and sugar reduction technologies, enzymes and preservation systems. Foodservice volumes increased by 5.0% during the period, while emerging markets recorded growth of 4.9%, also for the first nine months of the year. Edmond Scanlon, Chief Executive Officer of Kerry Group, stated: “We are pleased to report a strong performance in the period, reflecting a further step-up in volume growth across all three regions in the third quarter, combined with continued strong margin expansion.” worldbakers.com/businesses/k…

The report highlights a shift beyond reduced food consumption, with GLP-1 users increasingly adjusting their food and beverage choices throughout the day according to their nutritional needs, daily routines and desire for enjoyment. Yuvraj Arora, President of IFF Taste, said: “What GLP-1 users need from food and beverage products depends on the moment, and those needs can change many times throughout the day, […] The most successful innovations will be designed around the occasions that matter most to consumers, delivering the right balance of nutrition, enjoyment and functionality for each one.” worldbakers.com/trend/iff-id…

Matthieu Ramette, Innovation Project Leader at Roquette, stated: “WELLENCE GF 1229 shows what is possible when we put the consumer experience at the heart of formulation, […] By expanding our gluten-free portfolio, we are giving bakers new tools to solve some of the category’s toughest challenges and to create breads that people want to come back to.” worldbakers.com/ingredient/r…

This year’s edition introduces the Alternative Protein Innovation Award, reflecting the growing importance of alternative protein sources, including plants, fungi, algae, microbes and insects, in food and beverage development. The shortlist includes 26 entries across eight categories, selected from 133 submissions worldwide by a panel of eleven industry experts led by Professor Colin Dennis, Chair of the Board of Trustees at IFIS Ltd. worldbakers.com/event/fi-eur…

Benedikt Hahn, Managing Director of Bäckerei Hahn, explained that the company chose the solution as an alternative to investing in new refrigerated vehicles, citing lower costs, temperature stability and simplified delivery processes. Products also remain chilled inside the containers after delivery, according to Hahn. The decision followed a total cost assessment covering initial investment, operating expenses and quality requirements. Bäckerei Hahn estimates that the transition could generate annual savings of approximately EUR100,000. va-Q-tec’s rental model allows the bakery to avoid significant upfront expenditure while adjusting the number of containers to its operational needs. worldbakers.com/process/back…

In her new role, Thomas will lead ABA’s Global Supply Chain & Logistics Professional Group and contribute to the association’s nutrition policy initiatives. Her responsibilities will include supporting federal advocacy efforts and addressing regulatory and legislative challenges affecting commercial bakers. Rasma Zvaners, VP of Government Relations at ABA, stated: “Tiana brings a strong combination of executive branch and legislative experience, along with the relationship-building and communication skills essential to effective advocacy” worldbakers.com/businesses/a…

Hapman is presenting its new bulk material handling and conveying equipment at PACK EXPO International 2026, taking place October 18 to 21 in Chicago, Illinois. The company is also introducing a new conveying solution designed for applications requiring improved cleanability, product integrity and simplified maintenance. The company is exhibiting its solutions at Booth LU-7258. worldbakers.com/event/hapman…

The technology automates the cleaning process through touch-screen controls. Once activated, the system sprays cleaning agent into the baking chamber before sanitising and drying the interior without further operator intervention. According to MIWE, the process can be completed in less than one hour, depending on the level of cleaning required. worldbakers.com/process/miwe…

According to Commercial Bakeries, the transaction will expand its product offering in the specialty, seasonal and better-for-you cookie and cracker categories, while providing Partners with access to a broader manufacturing and distribution network. Shawn Warren, CEO of Commercial Bakeries, said: “We are delighted to welcome Cara, Greg, and the entire Partners team into our expanded bakery network, […] We are committed to building upon the legacy and success developed by Cara, Greg, and their mother Marian Harris, and we are confident that together we will accelerate further towards our vision of ‘Baking Up Better’ every day and in every way.” worldbakers.com/businesses/c…

Hyo-hoon Lee, head of Ingredient Marketing at Daesang, stated: “As health awareness and interest in reducing sugar intake grow in North America, demand for allulose is rising rapidly, and its use is expanding into more food categories, […] Through Sweevero, we aim to go beyond supplying allulose by helping customers address the challenges of sugar reduction, particularly in taste and product quality. By combining our production capabilities with customized solutions and taste modulation technologies, we will strengthen partnerships with global food companies and expand our presence in key markets.” worldbakers.com/businesses/d…

Pedro Moreira da Silva, Executive Vice-Chairman of Cerealis, stated: “The main driver of this transaction is the opportunity to build on highly complementary product ranges, technologies and expertise, […] Panzani and Cerealis share the same entrepreneurial culture, a long-term commitment to their brands and markets, and a common ambition for growth. It will strengthen our capacity for innovation and create new growth opportunities for both companies.” worldbakers.com/businesses/p…

Liz Matthews, Global Chief Food Innovation Officer at Taco Bell, stated: “Our fans have shown us they love seeing familiar flavors show up on the Taco Bell menu in exciting ways, and that’s what makes partnering with Milk Bar so great, […] The Milk Bar Birthday Cake Empanada lets us take an iconic Birthday Cake flavor and reimagine it as a crispy Taco Bell treat that’s nostalgic, unexpected and made for celebrating everyday moments.” The sweet empanada will be sold at the price of USD3.49, and it’s filled with cake batter flavored filling and topped with pink frosting and rainbow sprinkles. worldbakers.com/product/taco…

ISM Ingredients 2027 will focus on ingredient innovations for the sweets, snacks and bakery industries, including sugar reduction, fiber enrichment, cocoa alternatives and natural food colors. The event will take place in Cologne, Germany, from January 31 to February 3, bringing together approximately 110 exhibitors from 31 countries. According to an August 2026 analysis by Innova Market Insights, nearly half of consumers worldwide report reducing their sugar intake to maintain a healthier diet. Additionally, approximately one in six new food and beverage products making low-sugar, sugar-free or sugar-reduced claims also highlights fiber content. worldbakers.com/event/ism-in…

Dan Jones, Marketing Manager at British Bakels, said: “Christmas is an occasion where familiarity really matters. From our work with bakers and what consumers are telling us, we know people still want the products and flavours they know and love, but that does not mean bakers cannot be creative. […] The opportunity is to build on those favourites through richer flavour combinations, added texture and distinctive finishes, rather than reinventing the Christmas range completely.” worldbakers.com/trend/britis…

Additionally, the company presented its piston depositor module, which combines direct-to-belt delivery with precision control to produce perfectly circular large wafer products. The PDM can be integrated alongside Rotoform and extrusion equipment on IPCO’s Chip and Chunk Moulding triple-pass steel belt cooler line, allowing for the integration of three depositing systems on a single line. Mitchell Paquaij IPCO Global Product Manager, Food, stated: “Rotoform is at the heart of all our high-capacity chocolate forming solutions, […] We invite visitors to come and see the system in operation on our stand.” worldbakers.com/process/ipco…