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.

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.