GoodMills Innovation's High-MAC micronised brans enable industrial bakers to boost fibre content in breads, rolls and biscuits without compromising texture or processing. 90% particles under 200μm for seamless integration.

San Giorgio SpA launches Proissant, a protein-enhanced frozen croissant with 30% less fat and pea protein enrichment. Winner of Lorenzo Cagnoni Award for Green Innovation at SIGEP World 2025, the product targets foodservice operators seeking nutritionally enhanced bakery items with quinoa seed topping.

Lesaffre has just released its latest findings on an international consumer survey while Lesaffre Institute of Science and Technology carried out a literature  review, putting into perspective the main preconceived 
ideas about bread consumption.

Discover how fermentation enhances the digestibility and nutritional value of bread. Learn about the role of sourdough, microorganisms, and enzymes in improving mineral absorption, reducing FODMAPs, and supporting gut health.

Discover how Finns are transforming their bread consumption with a focus on whole grains, nutrition and sustainability. Insights from Fazer's 2025 Bread Survey reveal eating trends and health benefits.

In a busy industrial bakery, heat, humidity and airborne particles can quickly turn the workspace into an uncomfortable and inefficient...

Intake of chicory root fibres significantly reduces body weight, BMI, fat mass and waist circumference. A new systematic literature...

Scientists have warned that a chemical released during the cooking process of several family favourite foods could raise the risk of...