A consumer study by NoPalm Ingredients found yeast oil is significantly more preferred than palm oil in Germany and France. Seen as healthier and more eco-friendly, yeast oil boosts appeal and purchase intent, offering industrial bakers a palm-free, sustainable fat alternative with proven EU label acceptance.

Tate & Lyle showcased its expanded ingredient portfolio at IFT FIRST 2025, highlighting new mouthfeel solutions and technical capabilities following CP Kelco integration. The company demonstrated texture science applications through its new Mouthfeel Lab and product prototypes featuring pectin, specialty gums, stevia, and fibre ingredients relevant to industrial baking applications.

Cargill implements comprehensive decarbonisation across its global cocoa supply chain, installing solar power in Ghana, biomass boilers using cocoa shells in Côte d'Ivoire, electric barges in Netherlands, and renewable energy systems. The sustainability transformation spans West African origin countries to European processing facilities, targeting 30% emissions reduction by 2030 through circular waste management and clean energy adoption.

COFALEC's new Secretary General Carlotta Trucillo addresses supply chain pressures facing industrial bakers, including molasses price volatility from climate events and rising energy costs. The confederation's Brussels move supports regulatory engagement while members develop clean label solutions reducing salt by 40% and liquid yeast systems cutting packaging waste. Yeast innovation through strain selection supports premium products and sustainability goals.

San Giorgio SpA launches Proissant, a protein-enhanced frozen croissant with 30% less fat and pea protein enrichment. Winner of Lorenzo Cagnoni Award for Green Innovation at SIGEP World 2025, the product targets foodservice operators seeking nutritionally enhanced bakery items with quinoa seed topping.

Yam is a nutrient-rich, gluten-free root crop widely consumed in Africa, Asia, and the Caribbean. This article explores its role as a source of dietary fibre, vitamins, minerals, and antioxidants, as well as its growing use in baked goods like bread and cakes. With health-conscious consumers seeking functional ingredients and alternatives to wheat, yam flour presents a promising option for innovative baking and food production.

A new report from Circana reveals a significant shift in European consumer behaviour, highlighting a growing appetite for indulgent food experiences that provide emotional and mental relief amidst ongoing economic and global challenges.

UK regulatory case exposes wholegrain definition gap affecting industrial bakers. ASA ruling highlights post-Brexit compliance challenges for health claims across UK-EU markets