Cardiff Metropolitan University food science students partnered with EDME to develop innovative clean label bakery products using malt flour technology. The winning pizza dough project demonstrates how academic-industry collaboration drives real-world food innovation from lab to market.

Discover how bakers can capitalize on PLMA's 2025 breakthrough: surprise beats price in private label. 30,000+ industry pros saw game-changing bakery innovations like grated balsamic vinegar balls. Learn why premium private label baked goods are winning over cost-cutting strategies and how to transform your bakery business.

New product where the brand's emphasis on wheat starch technology represents a technical differentiator in a category where rice-based formulations have become standard, potentially offering consumers closer approximations to traditional bread experiences.

Explore the cultural influences and technical innovations behind Bridor's new Pierre Hermé viennoiseries - Raspberry Lychee Signature and Lemon Sensation. Analysis of premium ingredient sourcing, industrial lamination techniques and European market trends for professional bakers.

A recent academic milestone in Swedish agriculture could have broader implications for sectors beyond livestock farming — including industrial baking.

The modern industrial bakery relies heavily on dairy ingredients for both functionality and flavour. However, the production of these strained dairy products traditionally generates significant waste in the form of acid whey – a challenge that affects both dairy suppliers and, indirectly, their bakery customers.

Discover how fermentation enhances the digestibility and nutritional value of bread. Learn about the role of sourdough, microorganisms, and enzymes in improving mineral absorption, reducing FODMAPs, and supporting gut health.

Discover three groundbreaking bakery ingredients that are revolutionizing the industry by enhancing workplace safety, reducing waste, and promoting sustainability. From low-dust flour that cuts airborne particles by 70% to innovative seed adhesives that minimize waste by 30%, these solutions help bakeries meet modern challenges while improving efficiency and profitability. Learn how these advanced ingredients can transform your bakery operations for a more sustainable future.