Hand Media International is proud to announce the release of the latest issue of International Bakery Magazine, offering a comprehensive look at the transformative forces shaping today’s global bakery industry.
Download the latest issue for free here
At the heart of this issue is an exclusive Big Interview with Jean-Erik Verbeke, Managing Director of the Belgian Chocolate School. In a candid conversation, Verbeke underscores the critical role of education and hands-on training in preparing the next generation of bakers and chocolatiers, while highlighting how curiosity and craft continue to drive the sector forward.
In the Innovator feature, Evan Reyes of Goodway Technologies discusses the value of smart, dry cleaning solutions—technologies that are helping bakeries reduce downtime, boost hygiene standards, and conserve vital resources in today’s fast-paced production environments.
The issue also explores the ongoing shift towards health and wellness in the bakery aisle. In our Ask the Expert column, Neus Arenas of Roquette reveals how functional ingredients are enabling the creation of better-for-you baked goods without sacrificing taste or indulgence. Meanwhile, in our From the Expert commentary, Dan Jones of British Bakels delves into the caramel trend, examining why this timeless flavour continues to strike a chord with consumers and product developers alike.
Assistant Editor Paul Joseph provides an in-depth feature on Depositing, Filling and Decorating, examining how these key processes contribute to a product’s visual and sensory impact while enabling flexibility across a variety of formats.
Further editorial highlights include comprehensive reports on Packaging, Silos and Dosing, and Sugars—covering everything from sustainable sourcing and automation to ingredient reformulation, reflecting the evolving demands of the supply chain.
This issue also introduces International Bakery’s curated Who’s Who guide, offering a valuable reference to key solution providers in the sector. In our Events section, we recap the standout moments from this year’s iba in Düsseldorf. Finally, Francesco Pelliccia of Amcor closes the issue with a thoughtful Breaking Bread column, offering his personal insights into the future of baking and packaging.
“As the industry continues to evolve, this issue showcases the many ways in which knowledge-sharing, innovation, and collaboration are helping to shape a stronger, smarter, and more sustainable bakery sector,” said Joseph Clarke, Editor of International Bakery Magazine.
The latest issue is available to download here
