Health
Partner content
Lesaffre Lifts the Lid on Bread: Landmark Global Insights on the World’s Favourite Food
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.
Exclusives
FERMENTATION: Enhancing Bread’s Digestibility and Nutritional Qualities
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.
Health
Bread and Beyond: Finland's Delicious Path to Healthier Eating
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.
Safety & hygiene
How Eurovent’s Ventilation Guidelines Benefit Industrial Bakeries
In a busy industrial bakery, heat, humidity and airborne particles can quickly turn the workspace into an uncomfortable and inefficient...
Health
Weight management benefits of chicory root fibres confirmed via systematic review with meta-analyses
Intake of chicory root fibres significantly reduces body weight, BMI, fat mass and waist circumference. A new systematic literature...
Health
Experts pinpoint chemical in breakfast favourite that could trigger heart attack and stroke
Scientists have warned that a chemical released during the cooking process of several family favourite foods could raise the risk of...
Ingredients
No compromise: Nutritious food with optimal taste and texture
Food ingredient specialist Loryma offers functional solutions to improve the nutritional value of pasta, pizza and bakery products.
