Baker Street has reformulated its core rolls range with shorter ingredient lists and updated packaging, responding to shopper demand for less processed bakery products.

A new report, from the Food and Agriculture Organization of the United Nations (FAO) and the World Meteorological Organization (WMO), highlights the major risk posed by the rise of extreme heat events

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.

Food fortification is evolving beyond public health into personalised nutrition, driven by consumer demand, GLP-1 medication trends and functional food innovation.

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.

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.

Discover how diet quality shapes mental health through the microbiome-gut-brain axis, and why choosing unprocessed foods could be key to psychological wellbeing.

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.