Italian researchers tested whether bitter wormwood extract can be used in biscuits without affecting quality. Using alginate microencapsulation, they showed that key bitter compounds survive baking and can be added with only minor sensory impact.

Discover how the ketogenic diet is revolutionising industrial bakery production. Fatma Boukid explores the technical challenges of scaling keto baked goods from artisanal to mass production, including innovative ingredient substitutions, formulation strategies and process re-engineering. Learn about replacing traditional flour and sugar with nut flours and non-nutritive sweeteners, managing dough rheology, extending shelf life and navigating complex regulatory landscapes across global markets.

Nature's Own, the nation's number one selling bread brand, has expanded its better-for-you bakery portfolio with the launch of Nature's Own Life Wheat + Protein bread, a protein-rich, keto-friendly loaf aimed at health-conscious shoppers seeking functional everyday staples.

ACI Group urges food manufacturers to educate consumers about mandatory folic acid fortification in flour before December's deadline, as Government data shows significant folate deficiency across multiple demographics despite the nutrient's proven health benefits.

UK food manufacturers face new advertising restrictions requiring strategic reformulation as regulations limit promotion of 13 product categories. Ingredient suppliers urge focus on functional nutrients and transparent supply chains over compliance workarounds.

The bread aisle is evolving. As consumers reassess their relationship with staple foods, manufacturers face a pressing question: how do you remain relevant when 13% of your customer base has stopped buying your core product altogether?

Hovis launches first sourdough range with White and Seeded Sourdough Cobs. UK sourdough market worth £170m sees 56% YoY growth as brand targets premium bakery segment.

New research shows pulse-based sourdough delivers 45% more protein than traditional bread, with improved amino acid profiles and reduced antinutritional factors. HealthFerm Consortium findings for industrial bakers.