Ingredients
Exclusives
Acorn and Carob Bean Flours
Discover how ancient Roman ingredients are revolutionising modern bakery. Acorn and carob flours offer sustainable, nutrient-rich alternatives to traditional cereals, perfect for both conventional and gluten-free breads with exceptional health benefits and unique flavors.
Collaboration
AB Mauri and Nutris Advance Fava Bean Application Development
AB Mauri and Nutris have formed a technical partnership to develop fava bean protein and starch ingredients for industrial bakery applications in the UK and Ireland. The collaboration utilises Nutris's 45,000-tonne Croatian processing facility to fractionate fava beans into functional ingredients for commercial-scale bakery production, with development trials scheduled across multiple product categories in 2025.
Research
Sugar Beet Disease Controls Show Progress, Supply Outlook Improves
European sugar beet yields improved in 2025 as integrated pest management reduced reed glass-winged cicada populations threatening German sugar production. Südzucker reports higher beet yields and sugar content versus 2024, though emergency insecticide approvals remain necessary for 2026. Industrial bakers face reduced supply risk as coordinated control strategies show measurable progress against SBR and Stolbur bacterial diseases.
Regulation
Mercosur Deal Raises Questions Over EU Sugar Supply Stability
EU-Mercosur trade deal's sugar quotas raise supply chain concerns for industrial bakeries as safeguard mechanism fails to prevent factory closures.
Flavours & colours
BASF Extends Fermentation-Based Lime Flavour Range
BASF Aroma Ingredients launches Isobionics® Natural alpha-Farnesene 95, a fermentation-based lime flavour with 95% purity for industrial baking. The natural, pesticide-free ingredient is kosher and halal certified for use in beverages, confectionery and citrus applications.
Funding & investment
Acorn flour producer receives Fedima's first sustainability grant
Spanish producer De Bellota wins Fedima's inaugural €20,000 Sustainability Grant for acorn-based bakery ingredients with low carbon footprint and rural impact.
Regulation
New ISO Standard Establishes Technical Framework for Baker's Yeast Quality
ISO 23983:2025 establishes the first international standard for baker's yeast quality. Developed by COFALEC and ISO TC 34, it defines technical specifications for fresh and dry yeast formats, including microbiological criteria, physico-chemical parameters, and testing protocols for industrial bakers.
