MOA Foodtech and Espiga I+D have formed a Bakery Innovation Alliance to validate egg replacement and E-471 removal in bakery and pastry formulations.

Millbio and Thimus are combining functional ingredient development with sensory neuroscience to better understand how consumers experience GLP-1-aligned bread products.

Imperial College London has launched a 12-month equity-free accelerator to help sustainable food ventures turn validated science into pilots, investment and commercial scale.

Vertical farming won't grow your wheat, but it may grow your garnish. A look at where the economics actually work for industrial bakers.

Oils and fats company AAK has teamed up with US food-tech start-up Savor, in a two-year collaboration to develop speciality fat solutions for dairy alternative and bakery applications.

AB Mauri and BAKO Group have agreed a wholesale distribution partnership that will see BAKO list and exclusively distribute two Aromaferm product lines across the UK, adding to its existing bakery ingredients portfolio.

Nestlé Professional has launched a branded muffin range with Cherrytree Bakery, tapping into data showing UK consumers are more likely to buy sweet bakery they recognise.

CSM Ingredients has launched Creami, a filling range for bakery, pastry and confectionery professionals, combining Sipral's expertise with CSM's artisanal knowledge across eight European markets.