The global additive-free butter powder market is forecast to nearly double by 2036, with bakery the dominant application and clean-label formulation driving demand across Europe, Asia and North America.

British Bakels has released its autumn/winter 2026 sweet bakery flavour forecast, with salted caramel, cherry and caramelised biscuit leading a list informed by consumer and Mintel data.

Nexture has announced its acquisition of La Crema, a Dubai-based manufacturer of chocolate and food ingredients for bakery, ice cream and fine pastry applications.

MOA Foodtech has closed a €3.3m funding round to scale its AI-driven biomass fermentation platform and expand commercial supply of clean-label bakery ingredients.

A major new study links multi-region drought to 74 per cent of global wheat price fluctuations, with three degrees of warming projected to triple costs.

Food processing by-products are emerging as valuable sources of functional bakery ingredients rather than waste. A recent review explores how fibres, proteins and bioactive compounds recovered from fruit pomace, brewer's spent grain, cereal bran and other side streams can support clean-label formulation, improved resource efficiency and new opportunities for industrial baking through commercially developing recovery technologies.

Crespel & Deiters has announced the launch of Lory Crumb Colored, a range of colourful crumbs for breading and toppings, made with natural colourants.

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.