GNT demonstrates plant-based colour applications at IBIE 2025 using traditional Mexican concha cookies. Natural colour adoption accelerates as bakery sector addresses regulatory changes and consumer demand for recognisable ingredients, despite technical challenges including heat stability and pH sensitivity.

Swindon-based Pipp & Co expands beyond doughnuts with vegan banana walnut loaf, producing 25,000+ units weekly. SALSA-certified bakery demonstrates commercial viability of plant-based range expansion for industrial bakers.

Ingredient transparency and nutrition have become paramount for many health-conscious consumers, particularly within the plant-based food and beverage industry. Declan Rooney, business development director at ClonBio Foods, outlines barley's potential as an ingredient poised to meet growing demand for healthy protein and fibre in bakery and snacking applications.

Research from UK's largest bakery brand reveals 60% of parents feel pressure to create picture-perfect lunchboxes due to social media influence, with 70% reporting increased pressure over the past year. Warburtons launches satirical campaign addressing Instagram-driven parenting expectations affecting food preparation industry.

Italian ingredient specialist Millbio acquires US manufacturer Cain Foods through private equity firm Apheon, creating a vertically integrated clean-label bakery solutions platform spanning Europe, Asia and the Americas with combined fermentation, manufacturing and R&D capabilities.

IBIE 2025 brings over 1,000 suppliers to Las Vegas 13-17 September for the Western Hemisphere's largest industrial baking trade show. Features AI automation sessions, international competitions, and new pet food/snack pavilions for commercial bakers.

British Bakels launches Ready-to-Use Mallow - an ambient-stable, vegetarian topping and filling for industrial bakeries. Eliminates refrigeration requirements, streamlines production workflows, and enables product innovation across doughnuts, desserts, and biscuits.

New enzyme technology extends bread shelf life to 34 days through advanced biotechnology. Industrial bakeries explore enzyme solutions for texture preservation, reduced waste, and operational efficiency in commercial bread production.