The Middleby Corporation announced that Mark Salman, currently President of the Middleby Food Processing Group (FPG), will serve as Chief Executive Officer of the Food Processing business when it becomes an independent public company in the second quarter of 2026.
Greggs announced its preliminary results. Its total sales were up by 6.9% compared to 2024, while the underlying operating profit was 4% lower, at GBP 187.5 million.
Clean label ingredient specialist Ulrick + Short opened a new blending and warehouse facility. This is the company’s third production site, which was secured as Ulrick + Short celebrated its 25th anniversary last year.
With hundreds of recipe styles and variations, pizza shines in unique colors that speak the local language of snacking around the world. What makes each stand out is the dough.
For life-like, luxurious decorating elements, fillings or toppings with bold
flavors, marzipan is a premium dessert darling.
At IBIE 2025, Coperion launched the Unifiller HIRO Robotic Cake Decorator, a robotic arm designed for high-volume bakeries to perform precise tasks such as writing, drizzling, and creating custom designs.
Baker & Baker unveiled a comprehensive rebrand of its premium Black Label range, with ambitious NPD plans across 15 European markets. With the new brand, the relaunch aims to resonate more with both customers and consumers.
Dawn Foods launched Frozen Conchas and Frozen Mantecadas, which are now available to bakeries across the US, as it observes a growing interest in authentic Hispanic bakery, particularly among Hispanic and Gen Z consumers.
In 2026, rye bread takes center stage: Federal Minister of Food and Agriculture Alois Rainer and Roland Ermer, President of the Central Association of the German Bakery Trade, presented the Bread of the Year at the Green Week.
ADVERTISEMENT
GoodMills Innovation developed TIP-TOP®, a thermally modified, low-dust process flour that reduces fine particle content in the facility. TIP-TOP® reduces dust formation in bakeries by up to 80%.
Israeli food-tech startup PhenOlives, which focuses on sustainable ingredient innovation from olive by-products, announced operations started on a fully automated, continuous industrial production line dedicated to olive flour.
The American Bakers Association (ABA) notes that the baking industry is nearing its phase out of azodicarbonamide (ADA) from baked goods, with full completion of the phase out across the US expected by the end of 2026.
EFSA’s experts concluded that the sweetener sucralose (E 955) continues to be safe for consumers for its currently authorized uses as a food additive. However, EFSA could not confirm the safety of additional uses of sucralose.
The Middleby Corporation announced that Mark Salman, currently President of the Middleby Food Processing Group (FPG), will serve as Chief Executive Officer of the Food Processing business when it becomes an independent public company in the second quarter of 2026.
Greggs announced its preliminary results. Its total sales were up by 6.9% compared to 2024, while the underlying operating profit was 4% lower, at GBP 187.5 million.
Clean label ingredient specialist Ulrick + Short opened a new blending and warehouse facility. This is the company’s third production site, which was secured as Ulrick + Short celebrated its 25th anniversary last year.
Under the theme ‘Where Tradition Meets Tomorrow’, the 2026 AIBI Congress will be held at the Mouratoglou Hotel & Resort, in the technology park of Sophia Antipolis on the French Riviera, from May 27 to 29.
The 2026 edition of CIBUS TEC introduces a new feature – ‘Bakery? Yes, we tec!’, with a large area dedicated to the most innovative technologies in the bakery sector. The highlighted concept fills a gap in the Italian market.
Packaging and all related processes are undergoing transformative changes in 2026. In May, interpack promises to reflect them.