Magazine
Fermentation steps into the sweet aisle as sourdough moves beyond artisan loaves to bring complex tang and depth to commercial biscuits.
Discover executive insights from leaders shaping the bakery sector in our new CEO Interview series.
Commercial bakeries are expanding low-sugar lines and digital channels to capture evolving global demand over the next five years.
From Rovinj to Chile: tracking our journey through 3 continents, 8 cities, and 154 speakers ahead of the upcoming 10th BPC edition.
Explore the global biscuit industry in one organized space with the new Biscuit People Catalogs feature. Sourcing just got simpler.
Fermentation steps into the sweet aisle as sourdough moves beyond artisan loaves to bring complex tang and depth to commercial biscuits.
Connecting biscuit experts with technical roles in production, R&D, and engineering globally. Your hub for specialized career growth in baking.
Discover the full program for BPC26 Chile: AI in baking, line efficiency, chocolate tech, and sustainable packaging. Secure your pass now!
pladis calls on food-tech start-ups to help solve the industry's toughest industrial formulation challenges while preserving sensory appeal.
Discover how Arla Foods Ingredients and wheyco combine bakery cost-efficiency, targeted GLP-1 nutrition, and novel textures at Fi Europe.
Connecting biscuit experts with technical roles in production, R&D, and engineering globally. Your hub for specialized career growth in baking.
Unlocking the natural complexity of the bean, Barry Callebaut masters fermentation to bring bold, reliable taste directly to chefs.
Snacking volumes rebound as Nestlé reports positive growth across key markets, highlighting volume over price in its latest 2026 figures.
Connecting biscuit experts with technical roles in production, R&D, and engineering globally. Your hub for specialized career growth in baking.
A new collaborative innovation program by industry leaders accelerates scalable, better-for-you baked and extruded snack solutions.
