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    <loc>https://www.bakeryandsnacks.com/Article/2026/08/25/why-industrial-pinsa-production-is-harder-than-pizza/</loc>
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      <news:publication_date>2026-08-25T08:01:15.088Z</news:publication_date>
      <news:title><![CDATA[The sticky business of scaling pinsa]]></news:title>
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      <image:caption><![CDATA[Pinsa’s highly hydrated dough creates its prized open crumb but is softer, stickier and far less forgiving than conventional pizza dough during industrial processing.]]></image:caption>
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  <url>
    <loc>https://www.bakeryandsnacks.com/Article/2026/08/25/supermarket-shelf-strategy-what-retailers-want-from-food-manufacturers/</loc>
    <lastmod>2026-08-25T08:00:17.394Z</lastmod>
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      <news:publication_date>2026-08-25T08:00:17.394Z</news:publication_date>
      <news:title><![CDATA[Why food products live or die on shelf: A retailer’s perspective]]></news:title>
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      <image:caption><![CDATA[With every centimetre of supermarket shelf space expected to perform, bakery products must prove they can generate repeat purchases rather than simply attract initial trial.]]></image:caption>
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  <url>
    <loc>https://www.bakeryandsnacks.com/Article/2026/08/24/pumpkin-spice-products-2026-move-beyond-the-starbucks-psl/</loc>
    <lastmod>2026-08-25T08:01:40.547Z</lastmod>
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      <news:publication>
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      <news:publication_date>2026-08-25T08:01:40.547Z</news:publication_date>
      <news:title><![CDATA[IQBAR, Fox’s and Paris Baguette fuel pumpkin spice’s autumn takeover]]></news:title>
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      <image:caption><![CDATA[North America accounts for most of the growth in the pumpkin spice market, but Europe is catching on.]]></image:caption>
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