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The food industry is changing faster than ever. Consumers are no longer looking only for delicious products; they increasingly seek healthier, more natural, nutritious and reliable options. Producers, meanwhile, must meet these expectations without compromising efficiency, consistent quality or sustainability. At this very point, an ancient method that humanity has relied on for thousands of years is once again moving to the heart of the industry’s agenda: fermentation.

Despite its limited agricultural land and a nearly 90% dependency on wheat imports, Japan continues to serve as a global benchmark through its high-tech production model in the flour, bakery, and noodle sectors. In this transition from traditional rice-based diets to modern wheat-based consumption, Japan’s industrial success—ranging from the precise processing techniques of “shokupan” bread to the “instant noodle” innovations that dominate global markets—provides a concrete example of prioritizing value over volume.

Entering 2026, the baking, pasta and biscuit industry stands at a pivotal crossroads where traditional growth models are being questioned and the rules of competition are being redefined.