Vertical farming won't grow your wheat, but it may grow your garnish. A look at where the economics actually work for industrial bakers.

A new Codex Alimentarius standard for baker’s yeast creates a global reference framework, supporting consistency, safety and transparency across the international baking industry.

Oils and fats company AAK has teamed up with US food-tech start-up Savor, in a two-year collaboration to develop speciality fat solutions for dairy alternative and bakery applications.

A fibre ingredient developed over 15 years by Imperial College London and the University of Glasgow has received EU Novel Food approval and bread is one of its target applications.

Tastewise social media data from I.T.S flavours points to strong growth in visually driven profiles, from pink guava to mango habanero, across UK sweet bakery.

AB Mauri and BAKO Group have agreed a wholesale distribution partnership that will see BAKO list and exclusively distribute two Aromaferm product lines across the UK, adding to its existing bakery ingredients portfolio.

Planet A Foods has expanded its cocoa-free ingredient portfolio with the launch of ChoViva No Added Sugar, targeting growing demand for healthier indulgence options across the confectionery and bakery sectors.

As Angel Yeast marks its 40th year, Chairman Xiong Tao sets out the company's position on yeast protein, extract technology, sustainability credentials, and regional manufacturing investment.