Bakery brand New York Bakery has expanded its UK product portfolio with the launch of Legendary Burger Buns, introducing the increasingly popular potato bun format to the retail bakery aisle.

Biospringer by Lesaffre, a global player in the food fermentation space, has agreed to acquire selected intellectual property (IP) and technology of bacteria fermentation specialist PTX Food.

IFF has opened a new Vanilla Innovation Center in Madagascar, expanding its research and development capabilities

CSM Ingredients has launched Creami, a filling range for bakery, pastry and confectionery professionals, combining Sipral's expertise with CSM's artisanal knowledge across eight European markets.

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.

A fresh spring range that blends café culture with nostalgic comfort, bringing together familiar favourites, simple choices and feel good moments inspired by everyday food memories.

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.