Spanish producer De Bellota wins Fedima's inaugural €20,000 Sustainability Grant for acorn-based bakery ingredients with low carbon footprint and rural impact.

Researchers at Queen Margaret University have developed Palm-Alt, a replacement for palm shortening in industrial bakery applications. Made from rapeseed oil, fibres and proteins, the ingredient delivers up to 25% less fat and 89% less saturated fat whilst maintaining texture and flavour in biscuits, cakes and bread. Now in commercial trials.

Dutch food-tech company Revyve has raised nearly €24 million in Series B financing to accelerate the rollout of its functional yeast proteins, designed to replace eggs and additives in mainstream food categories.

Innovative methods of producing food through fermentation could add nearly £10 billion to the UK economy by 2050, according to new analysis.

Lantmännen Unibake expands into Netherlands with €50M Boboli Benelux acquisition, adding Mediterranean flatbread production and bake-off technology capabilities.

General Mills will invest $54 million to expand its James Ford Bell Technical Center in Golden Valley, Minnesota, in what is said to be the largest upgrade in the facility’s history.

NFDT launches Level 3 Lead Baker Diploma in England to upskill bakery supervisors. New NFDT Academy supports wider technical and leadership training.

Sveba Dahlen has been appointed Main Skill Sponsor for the bakery competition at EuroSkills 2025, Europe's premier championship for young professionals.