World Bakers

”Over the next five years, the bakery industry will increasingly adopt integrated systems that address dough quality, spoilage control, and food safety together. Ready-to-eat bakery will remain a key growth segment, but success will depend on the ability to manage microbial risk and shelf life consistently across complex supply chains.” - Dieneke van Houwelingen, Business Development Manager, EMEA – Corbion worldbakers.com/key-business-o…

We interviewed Elżbieta Zajezierska, President of NOWEL, about the how the company is preparing for the next 100 years, what they prioritize and what they are mindful of when they look at the world right now. worldbakers.com/elzbieta-zajez…

In addition, Paris Baguette is expanding its Milk & Cereal concept with a new Milk & Cereal frappe, alongside returning items such as the Milk & Cereal mochi donut and Milk & Cereal king cream donut. The seasonal products are available for a limited time across participating Paris Baguette locations. worldbakers.com/product/paris-…

At the exhibition, Givaudan will demonstrate its Cereboost ingredient through an interactive driving simulator based on research conducted with race car drivers. The simulation aims to illustrate how the ingredient can support cognitive performance, attention and mood. worldbakers.com/ingredient/giv…

“At a time when the industry is facing headwinds from increased government activity and rapidly changing consumer preferences, this strategic relationship is more important than ever. It represents a significant step forward for the entire North American baking industry and supports ABA’s strategic plan,” said Eric Dell, ABA President and CEO. “ABA has had the pleasure of working with BAC on advocacy initiatives over many years and by strengthening this collaboration we are creating new opportunities to advance shared priorities, elevate the industry’s advocacy impact, and ensure the baking community is positioned for long-term growth across the United States and Canada.” worldbakers.com/businesses/nor…

“Warsaw Pack is an important opportunity for us to meet food manufacturers across Poland and demonstrate how Loma’s inspection technologies support today’s food safety and quality requirements,” said Cezary Mroczek, country manager Poland at Loma Systems. worldbakers.com/process/loma-s…

Freddie is a professional-grade, NSF-certified system aimed at bakeries, cottage food producers and larger commercial operations looking to improve efficiency in decorated cookie production. The equipment includes a carousel and tray system that allows multiple cookies or confections to be loaded simultaneously, enabling continuous, unattended operation. worldbakers.com/process/primer…

Following completion of the transaction, My/Mochi will remain headquartered in Los Angeles and continue to operate under the leadership of president and CEO Craig Berger. The acquisition will complement Morinaga America’s existing product portfolio, which includes confectionery brands such as HI-CHEW, HI-SOFT and Chargel. worldbakers.com/businesses/mor…

Sustainability is becoming non-negotiable. Brands are under increasing pressure to demonstrate credible action rather than make aspirational claims. That’s why we’re investing in solutions like NextCoa, our cocoa-free confectionery alternative developed with Voyage Foods, which gives customers a way to innovate at lower environmental impact while also navigating the complex economics of cocoa supply. All of this means 2026 will reward agility. - Anne Mertens-Hoyng, Bakery Category Senior Director at Cargill worldbakers.com/key-business-o…

We constantly track consumer trends and market developments, so that we can support bakery customers in growing their business. Consumers want manufacturers to offer products that meet their modern-day dietary preferences. For example, baked goods which are high in protein or fibre, but also authentic and convenient products that allow for a personalized approach. - Olivier Roques, CEO of BENEO worldbakers.com/key-business-o…

At this year’s GFSI Conference, Testo Saveris will participate alongside industry leaders under the theme ‘Food Safety is Everyone’s Business’. As well as a dedicated booth at the event, Testo Saveris will host a session titled ‘Language No Barrier, Science No Guesswork: Scaling Food Safety Culture through AI and Automation’. Speakers will be Tobias Matt, Director Product Management Food and Stephanie Burchardt, Head of Subject Matter Experts for Food. worldbakers.com/event/testo-sa…

The 2026 edition places the Horeca sector firmly at the center of Alimentaria + Hostelco, with The Horeca Hub positioned as the event´s largest dedicated meeting venue for channel professionals. Covering 3,000 m2, the Hub will host close to 200 activities, ranging from strategic sessions and live demonstrations to tastings and product showcases focused on hospitality solutions. worldbakers.com/event/alimenta…

Ali Lyons, CEO of Cybake, says: “With over a hundred shops and such a well-loved brand, this is a significant implementation. It’s also a partnership that has sparked some interesting new functionality within Cybake, so I am very happy to welcome Wenzel’s The Bakers to our family of users.” worldbakers.com/businesses/wen…

Roland Ermer, President of the German Bakers’ Confederation, emphasises: “This long-term commitment is an important strategic signal for the German baking industry. The contract extension is a clear commitment to the international importance of the German bakery trade and secures a strong platform for the baking industry worldwide for the coming years. With GHM, we have a reliable and excellent trade fair partner at our side. iba will thus remain the central location where innovations in the baking industry can be presented, market trends discussed and business relationships prepared and concluded across countries and continents. In addition, we would like to continue using iba in the future to bundle interests vis-à-vis politicians.” worldbakers.com/businesses/ger…

Based in Toronto, Alyson Slapkauskas will oversee Supply Chain and Operational Excellence at the Group level, leveraging the complementary expertise of MECATHERM and ABI. worldbakers.com/businesses/mec…

To reflect Ferrero Group’s evolving business, two new leadership roles have been announced. Alessandro Nervegna, currently Chief Strategy and Innovation Officer, will become the Chief Executive Officer (CEO) of Ferrero Core, driving the Group’s core categories, including Confectionery, Biscuits and Bakery, and Better-For-You businesses. Lapo Civiletti, current CEO of the Ferrero Group, will take on the new role of President of Ferrero Ice Cream and WK Kellogg Co., alongside his position as Vice President, Ferrero International S.A.. worldbakers.com/businesses/new…

”We ask to move towards a simplification and regulatory stability that avoids continuous changes and allows real planning, with reasonable adaptation deadlines and an ex-ante assessment of the impact on SMEs and on daily operations; strengthening legal certainty through homogeneous and coordinated criteria between administrations so that the interpretation and application of rules is uniform and does not create uncertainty or competitive inequalities; and ensure the proportionality and practical approach of new obligations, for example on food waste or mobility, with clear guidelines and an administrative burden adjusted to the size and reality of each company.” - Jorge de Saja, Secretary General, ASEMAC worldbakers.com/key-business-o…

”From a product perspective, we are seeing growth and customer interest in different cookie formats, particularly at the premium end of the category. We are looking carefully at where we believe the strongest growth segments are. We expect that customers and consumers will continue to demand an increasing diversity of product and packaging formats in order to serve different consumption occasions; therefore we continue to work on developing and broadening our portfolio.” - Matthew Acheson, CEO, Baker & Baker worldbakers.com/key-business-o…

The company’s new frozen products are a central focus, designed to minimise preparation time and labour requirements. According to Veggiecus, the items can be unpacked and prepared within minutes in a pan, air fryer or deep fryer, without additional pre-processing. The range includes plant-based doner strips, burgers and schnitzel alternatives, aimed at operators seeking to expand meat-free offerings without adding operational complexity. worldbakers.com/event/veggiecu…

“Food manufacturers are under pressure to deliver more consistent results with less waste — of time, energy and operator effort,” said CEO Michael Jonson. “At interpack, we’ll demonstrate how simplicity in design and operation translates into tangible gains across the entire production line.” worldbakers.com/event/tna-to-f…