Ingredients
New products
One ingredient, two jobs: tackling sugar reduction and fibre enrichment in sweet bakery
Ulrick + Short's avante 25 replaces sugar in sweet bakery whilst adding fibre, lowering calorie density and supporting gut health, without altering texture or process.
Health
Fortification: A cornerstone of public health, food product innovation and regulatory challenges
Food fortification is evolving beyond public health into personalised nutrition, driven by consumer demand, GLP-1 medication trends, and functional food innovation.
Ingredients
Dairy in the dough: What shifting home baking habits mean for industrial producers
Home baking fell 7% in 2025, but dairy remains in over 60% of occasions. Here is what that means for industrial producers and retail positioning.
Innovation
Nexture's generate hub opens 2026 startup call — Five areas Bakers Should Watch
Nexture's Generate programme has opened its 2026 startup call, targeting enzyme innovation, palm alternatives and next-generation gluten technology — with direct implications for industrial bakery formulation roadmaps.
Research
Raising the stakes of high-quality baked products: The microbiome-gut-brain axis and nutritional psychiatry
Discover how diet quality shapes mental health through the microbiome-gut-brain axis, and why choosing unprocessed foods could be key to psychological wellbeing.
Research
Reformulation without compromise: How fibre and natural sweeteners are reshaping industrial bakery
Cocoa fruit sweeteners and high-tolerance soluble corn fibre enable industrial bakers to simultaneously reduce sugar and increase fibre without palatability compromises that historically limited nutritional reformulation.
Research
Fedima reports €7.8bn turnover as bakery ingredients sector navigates regulatory shifts
Fedima's 2025 report details enzyme labelling positions, allergen guidance and sustainability grants for Europe's €7.8bn bakery ingredients sector.
