The limited-edition product combines a familiar OREO format with a flavour profile chosen by BTS. Mondelēz said the concept was inspired by the group’s childhood memories of both hotteok and OREO cookies. “For OREO to be the first snacking brand we’ve collaborated with globally is a huge honour. We ate them as kids, we eat them in the studio, and now OREO is helping us share a taste of home with the world,” BTS said. “We’re just so proud to add our own chapter to OREO’s amazing story.” worldbakers.com/product/oreo…

“We wanted to create a cookie dough that captured everything people love about homemade cookies fresh from the oven – the rich aroma, a warm gooey center and melty chocolate chips – but with the ready-made convenience straight from the refrigerator,” said David Dulyx, Vice President of Licensing and Professional Products Division for Ghirardelli. The launch marks the company’s first move into the refrigerated aisle and broadens its baking portfolio as consumers continue to seek convenient at-home baking solutions. worldbakers.com/product/ghir…

“Innovation drives everything we do at Grupo Bimbo, and this collaboration is proof. Pairing the timeless, fun spirit of Marinela® and Bimbo® with the beloved taste of Hershey’s creates something truly special – a combination our consumers have been waiting for. We’ve seen incredible passion for these products in Mexico, and we couldn’t be more excited to deliver these treats to U.S. fans,” said Paula Flores, Senior Brand Manager for Marinela at Bimbo Bakeries USA. Bimbo Bakeries USA said the launch brings together the snack cake heritage of Marinela and Bimbo with Hershey’s chocolate brand recognition, targeting the U.S. convenience channel with single-serve products. worldbakers.com/product/bimb…

“Although not required by regulatory authorities, Amai Proteins decided to conduct this study to enhance consumer and market confidence in the safety and health profile of sweelin®,” said Dr. Amir Guttman, CEO of Amai Proteins. “sweelin® can help consumers globally who are trying to reduce added sugars in their diet but don’t want to compromise on taste or health.” The company believes publication in Food Chemistry strengthens the scientific and commercial foundation for the ingredient as it advances product trials and commercial discussions with food and beverage manufacturers in the United States and other markets. worldbakers.com/ingredient/s…

The product is designed as a one-to-one replacement for sugar, allowing consumers to use it across beverages, baking applications and everyday recipes without requiring conversion calculations. “As consumers continue looking for ways to reduce sugar without compromising taste or convenience, we saw an opportunity to create a more complete sweetening solution,” said Brian Tockman, Senior Director, Consumer Brands at Cargill. worldbakers.com/ingredient/t…

Reading Bakery Systems (RBS) will highlight a range of snack production innovations and baking technologies at Snackex 2026, taking place June 17–18 in Lisbon, Portugal. At booth 332, the company plans to present developments in both product innovation and equipment technology aimed at helping snack manufacturers respond to changing consumer preferences while improving production efficiency and sustainability. worldbakers.com/event/rbs-to…

According to Greg Holgate, Business Development Manager (Pharma) at ACI Group, the impact of GLP-1 medications extends far beyond appetite suppression. By altering hunger cues, food reward responses and eating habits, these therapies are prompting manufacturers to rethink how products are formulated, portioned and positioned for consumers both during and after treatment. worldbakers.com/trend/the-po…

The new site will serve as the brand’s U.S. production hub, enabling it to increase capacity, shorten supply chains and respond more quickly to growing demand from both retailers and consumers. “The U.S. market has validated everything we set out to do. Consumers are actively looking for snacks that deliver real protein and real fiber without compromise, and the retail response has confirmed there’s serious appetite for what we’ve built. Bringing production stateside lets us move faster, respond to demand in real time, and get a fresher product to the people who want it,” said Gilad Zilberberg, Founder and CEO of CRISP POWER. worldbakers.com/businesses/c…

Co-organized by the China Association of Bakery & Confectionery Industry and Bakery China Exhibitions Co., Ltd., this year’s exhibition was held under the theme “Innovate Beyond • Premiere Fusion • Link Future.” According to the organizers, international participation continued to grow, with overseas exhibitors accounting for more than 20% of participants. Companies from Germany, Italy, Japan, Switzerland, Denmark, the Netherlands, France, the United States and South Korea were among those represented on the exhibition floor. worldbakers.com/event/bakery…

As the industry progresses, professional bakers, snack producers, and equipment manufacturers must continue to embrace these changes, ensuring that their practices align with the evolving expectations of consumers and regulators alike. The future of the baking industry lies in its ability to adapt and innovate, fostering a supply chain that is as ethical and sustainable as it is efficient and profitable. worldbakers.com/the-new-stan…

As clean label products become increasingly common across bakery categories, the company believes competitive advantage now lies in delivering additional consumer benefits beyond ingredient transparency alone. “Clean label has become the starting point, not the final destination,” said Sloan Bennett, Senior Customer Marketing Manager at Puratos. “Consumers don’t wake up thinking about ingredient lists. They think about how food makes them feel. Our role is to translate those expectations into solutions that deliver on taste, nutrition and responsibility all at once.” worldbakers.com/ingredient/p…

“We’re putting a fresh spin on a timeless classic to offer a more elevated at-home baking experience,” said Andrew Kneale, Senior Manager of Brand Marketing at Nestlé Toll House. “The new NESTLÉ® TOLL HOUSE® Chocolate Chip Remix Cookie Doughs blend on-trend flavors into our original recipe, offering fans a new way to discover the magic in every bite.” Nestlé said the new products are intended to deliver the homemade taste associated with the brand, featuring a crispy edge and soft, chewy center when baked. worldbakers.com/product/nest…

“We’re seeing a clear shift towards products that feel a bit more special whether that’s through flavour, texture, or how they look,” said Christopher Ries, Category Marketing Manager – Wet, Dawn Foods Europe & AMEAP. “With these new Delicream flavours, we wanted to give our customers something that helps them tap into those trends, while still being easy to work with and consistent in production.” The fillings are designed to pipe smoothly, spread evenly and hold their structure in products including doughnuts, croissants, cakes, pastries and layered desserts. worldbakers.com/ingredient/d…

According to the company, ProdX automates the collection and reporting of inspection data in real time, helping manufacturers support regulatory compliance, demonstrate due diligence and identify opportunities for operational improvement. Chris Plant, Head of Market Management, Mettler-Toledo Safeline X-ray, said: “The launch of the X56 DXD expands our X6 Series, offering a comprehensive suite of inspection solutions tailored to modern food manufacturing. With its dual energy photon-counting capabilities, the X56 DXD delivers new levels of detection performance in complex packages across single and multi-lane formats. This advanced inspection capability will further help customers inspect every product with confidence, protect productivity, brand reputations and profits, plus comply easily with industry requirements.” worldbakers.com/process/mett…

Sticomax CEO Lode De Boe described the acquisition as a strategic step in the company’s development. “With ICS, we strengthen our expertise in freezing, cooling and proofing processes and further expand our offering across the entire food processing value chain. This acquisition fits perfectly within our ambition to become a global reference as an integrator of complete production lines for the food industry. At the same time, our growth also creates new opportunities for project talent and technical specialists who want to help build a robust international industrial group.” worldbakers.com/businesses/s…

The European-sourced Arcon® R soy protein concentrate is also positioned for bakery applications alongside meat alternatives and extrusion processes, providing clean taste and neutral colour characteristics in multiple particle sizes. “Protein is one of the most dynamic areas of nutrition, with consumers now asking for more variety, functionality and choices than ever before,” said Greg Dodson, Vice President, Protein, North America, ADM. “With new ingredient introductions and expanding capabilities in facilities across the globe, ADM is uniquely positioned to not only meet that demand at scale, but to also help shape the future of protein innovation.” worldbakers.com/ingredient/a…

“The baking test has always been a valuable tool, but it does not always tell the complete story,” said Lionel Bernard, General Manager for KPM Analytics France. “With the new Baking Lab at our KPM Center, our goal is to help customers collect data from our many instruments so that they can work from ‘final product to flour’ and gain practical understanding for how to relate their analytical data to the baking test result. By combining baking performance with objective data from our analytical solutions, we can help millers, bakers, and ingredient manufacturers better understand why a product behaves the way it does, and how they can use data from our instruments to be more proactive in their process decision making.” worldbakers.com/businesses/k…

“Formula AI represents a fundamental shift in how food innovation happens by embedding AI directly into the R&D process,” said John Thorpe, Senior Director, Product Management, TraceGains. “We’ve dramatically lowered the barrier to entry for AI and given food scientists the ability to move faster, make smarter decisions, and bring better products to market with confidence.” For industrial bakeries and ingredient suppliers, digital formulation tools are becoming increasingly relevant as manufacturers seek to develop products that meet evolving consumer expectations around clean label formulations, nutrition, and sustainability while maintaining operational efficiency. worldbakers.com/trend/traceg…

The company said pricing/mix increased 2.1%, while volume declined 3.3%. The Simple Mills acquisition, which cycled on February 21, 2026, contributed 2.3% to net sales. “Flowers’ first quarter reflects our team’s disciplined cost management, helping us deliver financial performance in-line with expectations despite softer top-line results driven by ongoing challenging macroeconomic conditions impacting the category,” said Ryals McMullian, chairman and CEO of Flowers Foods. worldbakers.com/businesses/f…

IFF said the transaction follows a strategic review launched in 2025 aimed at enhancing shareholder value and sharpening the company’s focus on its core operations. “The sale of our Food Ingredients business is another significant milestone in our journey to transform IFF into a more focused company,” said Erik Fyrwald, Chief Executive Officer of IFF. “This transaction enables us to further strengthen our balance sheet and focus on our core portfolio while maintaining the opportunity to participate in the future growth of the Food Ingredients business through our retained minority stake.” worldbakers.com/businesses/i…