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New St Pierre Groupe CEO Milner reveals bold growth plans

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How to develop plant-based bakery products

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Tackling HFSS in baked goods and patisserie

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How to achieve quicker, cost-effective dough dividing

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Handling confectionery in an era of healthy food

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Raising the bar on snack production

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Revealing insights into the bread arena for 2021 and beyond

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  • How to develop plant-based bakery products

  • Tackling HFSS in baked goods and patisserie

  • How to achieve quicker, cost-effective dough dividing

  • Handling confectionery in an era of healthy food

  • Raising the bar on snack production

  • Revealing insights into the bread arena for 2021 and beyond

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