Hand Media International is pleased to announce the release of the January–February 2026 issue of International Bakery Magazine, marking the publication’s first edition of the year with a timely and authoritative examination of the challenges and opportunities shaping the global bakery sector.
Download the issue for free here: Jan-Feb Issue 2026 – International Bakery
At the centre of the issue is the Big Interview: Backing Europe’s Bakers, featuring José María Fernández del Vallado, Secretary-General of UIBC and CEBP. In a candid and wide-ranging discussion, Fernández del Vallado addresses the regulatory, energy and raw material pressures facing Europe’s baking sector, while outlining the policy support required to safeguard the long-term sustainability of one of the continent’s most essential food industries.
Innovation with purpose is a key theme throughout the issue. In The Innovator: Functional Indulgence, Jeremy Burks, CEO of Nutriearth, explores how everyday bakery products can help address nutritional deficiencies through the use of naturally vitamin D3-rich flours and oils, demonstrating how functionality and indulgence can coexist.
Exclusive insights
Several in-depth features examine the growing convergence of tradition and technology. In Scaling Craft Values, Managing Editor Rebecca Spayne explores how industrial bakers are embedding artisan principles into large-scale production. Meanwhile, Natural Improvers and Grain Innovation, written by Features Editor Ed Hill, investigates how advances in natural improvers and grain development are helping bakers balance performance, resilience and nutrition.
The issue also includes product spotlights on FRITSCH, Verhoeven, Linwood Raker and König, alongside an Ask the Expert interview with Floriane Dudragne of Lesaffre, who discusses baking innovation and the ambitions of the company’s L.I.F.E 2035 programme.
Read the magazine for free now: Jan-Feb Issue 2026 – International Bakery
