Warburtons has launched its Fibre Fix range following research showing 44% of UK adults don't know recommended daily fibre intake. The new 500g loaf and four-pack rolls deliver up to 8.1g fibre per 100g through seed and grain blends.

Tufts University researchers have engineered bacteria to produce tagatose, a naturally rare sugar that is 92% as sweet as table sugar but contains 60% fewer calories. The biosynthetic method achieves 95% yield efficiency, significantly exceeding conventional manufacturing processes.

Food safety incidents average more than five alerts daily in Britain alone. Allergen labelling, physical contaminants and bacterial threats continue challenging European manufacturers, whilst advanced inspection technology offers practical solutions for reducing recall risks across production lines.

Tritordeum sourdough combines traditional fermentation with enhanced nutrition. This novel cereal delivers improved protein digestibility, increased antioxidants, better mineral bioavailability and supports gut health through SCFA production, offering a sustainable, clean-label breadmaking solution.

Fondo Italiano d'Investimento has taken a majority stake in Alimenta Produzioni, the Riccione-based manufacturer of piadina and pinsa. The €50 million revenue company, which holds a leading position in IGP Romagna piadina, generates over one-third of sales from international markets including the UK, Germany and the United States.

Discover how the ketogenic diet is revolutionising industrial bakery production. Fatma Boukid explores the technical challenges of scaling keto baked goods from artisanal to mass production, including innovative ingredient substitutions, formulation strategies and process re-engineering. Learn about replacing traditional flour and sugar with nut flours and non-nutritive sweeteners, managing dough rheology, extending shelf life and navigating complex regulatory landscapes across global markets.

Nature's Own, the nation's number one selling bread brand, has expanded its better-for-you bakery portfolio with the launch of Nature's Own Life Wheat + Protein bread, a protein-rich, keto-friendly loaf aimed at health-conscious shoppers seeking functional everyday staples.

ACI Group urges food manufacturers to educate consumers about mandatory folic acid fortification in flour before December's deadline, as Government data shows significant folate deficiency across multiple demographics despite the nutrient's proven health benefits.

SIRHA Bake & Snack 2026 transforms European bakery's future as bread, pastry, snacking, and coffee culture converge under one roof at Paris Porte de Versailles, 18–21 January. This isn't just a trade show—it's where traditional baking craft meets food-service innovation, offering artisans, suppliers and decision-makers a strategic platform to navigate the evolving bakery ecosystem beyond loaves and dough.

UK food manufacturers face new advertising restrictions requiring strategic reformulation as regulations limit promotion of 13 product categories. Ingredient suppliers urge focus on functional nutrients and transparent supply chains over compliance workarounds.

The International Dairy Deli Bakery Association has launched a brand refresh with the tagline "Thinking Outside the Aisle," introducing new programming for its 2026 Orlando expo including retail tours, innovation awards, and expanded networking events aligned with strategic priorities across the food industry ecosystem.

Leaft Foods has commenced commercial production of Leaf Rubisco Protein from Canterbury alfalfa, partnering with Foodstuffs South Island to trial the non-allergenic ingredient as an egg protein replacement in commercial bakery products including cakes and muffins.