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.

Fedima's 2025 report details enzyme labelling positions, allergen guidance and sustainability grants for Europe's €7.8bn bakery ingredients sector.

CSM Ingredients introduces Tiger Granulat, a powdered decorative system creating extra crispy crusts on bread and savoury baked goods.

Industrial fermentation profitability hinges on batch consistency, yet nutrient variability often undermines reproducibility. Understanding how controlled yeast-derived bionutrients reduce hidden costs and improve yields matters for manufacturers scaling enzyme and fermentation-derived ingredient production.

Leipurin’s integration into Lantmännen signals a structural shift in bakery ingredient supply, with potential implications for sourcing, technical support and value chain coordination.

Discover Vegebrite Orange Carrot and Vegebrite Golden Yellow, natural, carrot-derived colouring food solutions from Givaudan Sense Colour. Rich in warm carotenes, these concentrated liquid and powder options deliver vibrant, clean-label colour across bakery, dairy, beverages, confectionery and desserts.

Reuters has reported that cocoa stocks in the Ivory Coast are piling up as exporters resist the fixed farmgate price, disrupting global chocolate supply.

Texture is now the main driver in bakery, patisserie, and chocolate trends. From crusty breads and shatteringly crisp pastries to chewy cookies and rich-filled chocolate bars, consumers seek contrasting textures and multi-sensory experiences that deliver visual drama and craftsmanship.