Latest Headlines

1. Yogurt Waste Inspires Western Researcher To Innovate – With Sourdough Bread 2/24/2026

   If you were one of the many amateur bakers who learned to bake sourdough bread during lockdown, you’ll know how complex a single loaf can be.

2. Simple Mills Among The First Brands Verified Under The Non-UPF Verified Standard, Charting A New Course For Food Transparency 2/19/2026

   Simple Mills, a leading provider of better-for-you crackers, cookies, bars, and baking mixes made with purposeful, nutrient-dense ingredients, is proud to announce that it is among the first brands to earn verification under the Non-UPF Verified Standard.

3. Industrial Precision Baking With Delta Automation 2/18/2026

   In Australia’s competitive food manufacturing sector, consistency is everything. In high-volume food production, stable temperature control and precise conveyor speed management are critical to maintaining consistent product quality, optimising energy use, and maximising line efficiency.

4. Shipley Donuts Accelerates National Expansion With Agreement To Open First Las Vegas Locations 2/18/2026

   Shipley Donuts, the nation's largest brand of fresh, handmade-daily donuts and kolaches, has signed four multi-unit deals to expand its national footprint, including in Las Vegas, its westernmost location, plus multiple new locations in Atlanta, Dallas-Fort Worth and New Orleans.

5. Brownie Brittle® And Dunkin'® Have The Edge On Sweet Snacking With New Coffee & Donut Flavors 2/18/2026

   Brownie Brittle®, the original crunchy brownie snack, has teamed up with Dunkin', America's largest coffee and donut brand, to deliver a collaboration that's as sweet as it is iconic.

6. Lantmännen Steps Up Health Effort With Lower Salt And Clearer Energy Labeling 2/17/2026

   "Joining the commitments for bread and sweet bakery products is fully aligned with our Baking for Better Health goals. We work long-term to increase fiber and whole grain, reduce salt in our breads, and cut calories in our sweet bakery products—so it becomes easier for consumers to make healthier choices," says Eva Strömbom, Director, Marketing & Innovation at Lantmännen Unibake Sweden.

7. New OSU Variety Is The Heavyweight Champion Of Wheat 2/12/2026

   From the mat to the field, the debut of a new wheat variety highlights the competitiveness and grit that define Oklahoma State University.

8. Sourdough Symposium 2026 In Brussels 2/9/2026

   From 23 to 27 February 2026, the International Sourdough Symposium returns to Brussels, the city where the very first edition took place in 2003, co‑initiated by Puratos together with the VUB.

9. BRIDOR Continues Expansion In The U.S., Invests $200M To Double Production Capacity At Its Vineland, New Jersey Baking Site 1/30/2026

   BRIDOR (part of LE DUFF Group, $4 Billion revenue 2025), a leading producer of premium bakery products and Viennese pastries sold in more than 100 countries, celebrates a new step in its U.S expansion.

10. Crystal Farms Launches New Line Of David's Deli Protein Bagels 1/28/2026

    Crystal Farms Dairy Co. is proud to launch David's Deli Protein Bagels. With 16 grams of protein per bagel, you'll get the same great taste you know and love from David's Deli with 2x the protein as ordinary bagels.