Nexture's Generate programme has opened its 2026 startup call, targeting enzyme innovation, palm alternatives and next-generation gluten technology — with direct implications for industrial bakery formulation roadmaps.

Discover how diet quality shapes mental health through the microbiome-gut-brain axis, and why choosing unprocessed foods could be key to psychological wellbeing.

Cocoa fruit sweeteners and high-tolerance soluble corn fibre enable industrial bakers to simultaneously reduce sugar and increase fibre without palatability compromises that historically limited nutritional reformulation.

Fedima's 2025 report details enzyme labelling positions, allergen guidance and sustainability grants for Europe's €7.8bn bakery ingredients sector.

CSM Ingredients introduces Tiger Granulat, a powdered decorative system creating extra crispy crusts on bread and savoury baked goods.

Minor line interruptions in bakery production silently compound into significant throughput loss — learn how small process improvements can protect output and operational margins.

French frozen bakery manufacturer Bridor has launched a Praline and Hazelnut Swirl targeting coffee shops, cafés and hotels. The 100g ready-to-bake Viennese pastry was developed following research showing 78% of European consumers favour hazelnut praline fillings.

Industrial fermentation profitability hinges on batch consistency, yet nutrient variability often undermines reproducibility. Understanding how controlled yeast-derived bionutrients reduce hidden costs and improve yields matters for manufacturers scaling enzyme and fermentation-derived ingredient production.

Puratos has entered into an agreement to acquire Dawn Foods, bringing together the two companies’ complementary bakery and patisserie capabilities.

McGhee's Bakery has appointed Jessica Richmond, 28, as Group Head of HR and Gordon Moon, 27, as Head of Engineering, continuing the fourth-generation Scottish bakery's strategy of developing leadership from within. The £53.7 million turnover business, named Scotland's most chosen food brand in 2025, has promoted multiple employees who joined in their twenties to senior positions during a five-year period that saw revenues grow from £34 million.

London wholesale bakery Capital Croissant secures £1.525m asset finance with staged drawdown structure to fund European machinery purchases, completing the arrangement in two weeks through Leonard Curtis and Lombard Asset Finance.

Mark Salman, President of Middleby's Food Processing Group, will become CEO of the division when it spins off as an independent public company in Q2 2026, following a period in which revenues nearly doubled to $850 million.