New research reveals that apple pomace, the solid byproduct of juice and cider pressing, may support metabolic health in two powerful ways: inhibiting glucose absorption and stimulating GLP-1 secretion, the same appetite-regulating hormone targeted by weight-loss drugs like Ozempic. Far from being waste, pomace could be a functional ingredient delivering real, cumulative health benefits through everyday foods.

The science of baking has never been more exciting. Spring 2026 explores the research reshaping nutrition, ingredients and technology across the baking industry.

CRISPR-edited low-asparagine wheat could drastically cut acrylamide in baked goods, but regulatory uncertainty and slow adoption mean bakers must wait before benefiting from safer grains.

Ulrick + Short's avante 25 replaces sugar in sweet bakery whilst adding fibre, lowering calorie density and supporting gut health, without altering texture or process.

Food fortification is evolving beyond public health into personalised nutrition, driven by consumer demand, GLP-1 medication trends and functional food innovation.

Discover how diet quality shapes mental health through the microbiome-gut-brain axis, and why choosing unprocessed foods could be key to psychological wellbeing.

Cocoa fruit sweeteners and high-tolerance soluble corn fibre enable industrial bakers to simultaneously reduce sugar and increase fibre without palatability compromises that historically limited nutritional reformulation.

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.