Comfort food – The new innovation brief for R&D
Searches for comfort food rose sharply during this summer’s heatwaves, pointing to deeper emotional needs among consumers facing economic and social uncertainty. Sally Kemkers of Untapped Innovation explains how R&D teams can translate those needs into bakery and confectionery products that deliver the right sensory experience, from nostalgia-led flavours to convenience without compromise.
Teff: An ancient grain with a modern opportunity
Naturally gluten-free and traditionally consumed as a whole grain, teff is attracting growing attention from bakery manufacturers.
Professor Geremew Bultosa Geremew, Department of Food Science and Technology, Botswana University of Agriculture and Natural Resources shares the science behind the grain.
Teffie secures Ocado listing with reformulated ancient grain snacks
British brand Teffie has secured an Ocado listing for its reformulated teff-based snacks, as UK consumer interest in fibre and ancient grains continues to grow.
Baker & Baker acquires free-from bakery brand Lazy Day Foods
Baker & Baker has acquired Scottish-based free-from specialist Lazy Day Foods.
Precision fermented egg in cake: where consumers see it fitting and where they do not
The EIT Food Consumer Observatory has published a qualitative study of how consumers respond to messaging about precision fermented foods, covering a burger, cream cheese and cake.
Meala FoodTech scales up pea protein production
Meala FoodTech is set to enter full-scale commercial production of its texturising pea protein.
UK artisan bakery shoppers prioritise treats and craft quality over price, Marriage’s research finds
New data from Marriage’s Millers finds a third of artisan bakery shoppers visit weekly, with sourdough nearly matching white bread in regular purchase rates.
SALTWELL to present bread and bakery sodium reduction data at Fi Europe
SALTWELL Group presents bread and bakery sodium reduction data at Fi Europe, with sensory evaluation showing no significant differences at 26% sodium reduction.
Roquette unveils new hydrocolloid ingredient for improved gluten-free baked goods
Plant-based ingredients specialist Roquette has unveiled Wellence GF 1229, a new functional ingredient solution designed to boost performance and quality in gluten-free baked goods.
British Bakels identifies five ways bakers can build on Christmas favourites
British Bakels has outlined five ways bakers can build on traditional Christmas products, following research showing mince pies and festive spice remain consumer favourites.
Picard brings their French and Portuguese bakery range to the Sainsbury’s frozen aisle
Picard’s frozen bakery and pastry range, including croissants, baguettes and Pastéis de Nata, goes on sale in over 150 Sainsbury’s UK stores from 26 October 2026.
Balconi secures Tesco and Asda listings in UK packaged cake push
Italian bakery brand Balconi has confirmed major Tesco and Asda listings from September, introducing new exclusive lines including White Chocolate Cake Rolls and Hazelnut Wafer Cubes.
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