Meala FoodTech is set to enter full-scale commercial production of its texturising pea protein.

SALTWELL Group presents bread and bakery sodium reduction data at Fi Europe, with sensory evaluation showing no significant differences at 26% sodium reduction.

The French government has proposed a plan to extend its sugar tax on soft drinks to include high-sugar processed foods, a measure aiming to improve public health across the nation.

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

The family-run bakery behind the brand, Geary's, has operated for more than a century. Jason's Sourdough has traded for six years and holds the position of the third largest supermarket bread brand in the UK by Nielsen data.

The gap between 'source of protein' and 'high-protein' on bread packaging is narrower than most formulators assume. This piece unpacks the exact numerical thresholds behind EU and US claims, where conventional loaves already sit and what it actually takes to cross into high-protein territory.

Planet A Foods has expanded its cocoa-free ingredient portfolio with the launch of ChoViva No Added Sugar, targeting growing demand for healthier indulgence options across the confectionery and bakery sectors.

As GLP-1 therapies reshape eating habits, HIFOOD's nutrient density systems help bakers enrich fibre and protein content -without sacrificing the texture, taste and mouthfeel consumers expect.