INDUSTRY NEWS


Lesaffre welcomes global standard for baker’s yeast


Lesaffre has welcomed the adoption of the first Codex Alimentarius standard for baker’s yeast, approved at the 49th Session of the Codex Alimentarius Commission (CAC) in Geneva. The new global benchmark follows several years of international collaboration, with significant input from COFALEC, the Confederation of European Yeast Producers, of which Lesaffre is a longstanding member. The Codex standard establishes


internationally recognised regulatory benchmarks for baker’s yeast, strengthening consumer protection, supporting global trade and promoting fair


competition. It builds on ISO


23983:2025, the first international standard to define baker’s yeast and its physical, chemical and microbiological characteristics.


Jean-Philippe Poulin,


Deputy CEO and Group Chief Operating Officer at Lesaffre, said: “For centuries, baker’s yeast has been the unseen force behind bread... this vital ingredient lacked a unified global framework. This gap is now being filled by landmark standards thanks to the work of CAC and COFALEC.” Together,


the Codex


and


ISO


standards provide a shared framework for quality, safety and performance, helping distinguish baker’s yeast as a natural microorganism while improving consistency across global markets. Vincent Saingier, President of


COFALEC and Lesaffre Western Europe Breadmaking


Region, described the standards as “a landmark for our


industry”, adding they provide a common language that strengthens the foundations of breadmaking worldwide. Edouard Gestat, Group Baking


Marketing Director at Lesaffre, said standardisation ensures bakers everywhere have access to reliable yeast delivering consistent rise, flavour and texture, while giving consumers greater confidence in the products they buy.


Rise Baking Company to acquire Jimmy’s Gourmet Bakery


Rise Baking Company has entered into a definitive agreement to acquire Jimmy’s Gourmet Bakery, a New Jersey-based manufacturer of premium cookies and baked goods. The acquisition is expected to close in the third quarter


of 2026, subject


Dawn Foods launches Churro Donut Mix in Europe


to


customary closing conditions. Founded more than 40 years


ago, Jimmy’s Gourmet Bakery operates three manufacturing facilities spanning over 350,000 sq ft. Its portfolio includes the Jimmy’s Cookies brand, King Krumb Cookie line, Ecce Panis artisan breads, as well as private- label, seasonal and limited- edition products. Rise said the acquisition will


expand its cookie manufacturing capabilities, strengthen innovation, and increase its presence in the US Northeast. The combined business aims to


enhance product offerings while delivering continued growth for in-store bakery and foodservice customers.


Mark McNeil, CEO of Rise


Baking Company, said Jimmy’s brings “strong operational capabilities, a proven innovation track record and an experienced team,” adding that its expertise in the cookie category makes it a natural fit for Rise. Howard Hirsch, CEO of Jimmy’s Gourmet Bakery, said the partnership creates opportunities for future growth while allowing the business to maintain “the entrepreneurial spirit and bakery craftsmanship that Jimmy’s is known for.”


Dawn Foods has launched its new Churro Donut Mix across Europe, giving bakers and manufacturers a new way to tap into growing demand for innovative sweet bakery products. Combining the crisp texture and cinnamon appeal of a churro with the familiar format of a cake donut, the mix has been developed to help operators create indulgent, visually distinctive products. Produced using a French Cruller-style plunger, the donuts offer a crisp exterior and soft, fluffy centre. The mix can be finished with classic cinnamon sugar or paired with Dawn’s range of icings, coatings and compounds to create seasonal and signature flavours, offering flexibility across bakery formats and production scales. Marie Frigo, Dry Category Manager at Dawn Foods EU & AMEAP, said: “Donuts continue to evolve as one of the most creative and commercially attractive bakery categories. Concepts like churro donuts show how familiar formats can be reimagined to bring both innovation and value.”


6 • KENNEDY’S BAKERY PRODUCTION • JUNE/JULY 2026


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