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Africa’s second most populous nation, Ethiopia, is emerging as the continent’s rising grain powerhouse thanks to the remarkable leap it has achieved in wheat production in recent years.

The Istanbul Planning Agency (IPA) has published its Bread Consumption Habits Survey examining bread consumption dynamics and changing consumer preferences in the city.

The Artificial Intelligence Summit-AGI, held under the main sponsorship of Treomind, focused on a transformation that centers on value rather than just efficiency in the age of AI. The summit, where strategies guiding the transformation journeys of institutions, innovative applications, and ethical approaches were discussed comprehensively, addressed key topics shaping the future of the sector.

Speakers at Dubai’s World Grain and Pulses Forum 2026 described a well-supplied 2025/26 market with recovering trade, but warned that ample supply will intensify competition—shifting the real battle to execution amid freight and route risk, policy shocks and volatile demand.

Bread waste is a strategic issue that directly concerns the future of the bakery sector. Confronting this challenge is not merely a matter of environmental responsibility; it is equally a question of economic sustainability and competitiveness.

The United States is preparing to impose restrictions on Italian pasta similar to the quotas that Europe has enforced on Turkish pasta manufacturers for years. The new 92% tariff the U.S. plans to apply to Italian pasta could lead to price hikes on American retail shelves.

At AgroFoodSummit 2025 in Mersin, Areté’s Filippo Bertuzzi warned that while global durum supplies are recovering and prices are easing, a potential US tariff shock on Italian pasta could become the next disruptive force for the market.

Securitas Technology has released its 2026 Global Technology Trends Report. In an era where Artificial Intelligence (AI), cloud computing, and smart sensors are accelerating transformation, the “new normal” in security is being redefined.

The global functional bakery ingredients market size  is expected to reach USD 3.04 billion by 2034. The functional bakery ingredients sector involves specialized components added to baked goods that offer benefits beyond basic nutrition.

Malaysia, as one of Southeast Asia’s most dynamic economies, stands out with its multicultural structure and diverse consumption habits.

Bread holds a fundamental place in Mexican cuisine, offering a rich diversity of corn- and wheat-based products. While corn tortillas remain the most widely consumed type of bread, wheat-based breads have also gained popularity, particularly in urban areas and across different social strata.

With rising global demand and shifting trade dynamics, the inaugural Russian Durum Day spotlighted Russia’s growing ambitions in the durum wheat market and its potential to become a key supplier for the global pasta industry.