Tufts University researchers have engineered bacteria to produce tagatose, a naturally rare sugar that is 92% as sweet as table sugar but contains 60% fewer calories. The biosynthetic method achieves 95% yield efficiency, significantly exceeding conventional manufacturing processes.

Tritordeum sourdough combines traditional fermentation with enhanced nutrition. This novel cereal delivers improved protein digestibility, increased antioxidants, better mineral bioavailability and supports gut health through SCFA production, offering a sustainable, clean-label breadmaking solution.

Discover how the ketogenic diet is revolutionising industrial bakery production. Fatma Boukid explores the technical challenges of scaling keto baked goods from artisanal to mass production, including innovative ingredient substitutions, formulation strategies and process re-engineering. Learn about replacing traditional flour and sugar with nut flours and non-nutritive sweeteners, managing dough rheology, extending shelf life and navigating complex regulatory landscapes across global markets.

ACI Group urges food manufacturers to educate consumers about mandatory folic acid fortification in flour before December's deadline, as Government data shows significant folate deficiency across multiple demographics despite the nutrient's proven health benefits.

Leaft Foods has commenced commercial production of Leaf Rubisco Protein from Canterbury alfalfa, partnering with Foodstuffs South Island to trial the non-allergenic ingredient as an egg protein replacement in commercial bakery products including cakes and muffins.

The bread aisle is evolving. As consumers reassess their relationship with staple foods, manufacturers face a pressing question: how do you remain relevant when 13% of your customer base has stopped buying your core product altogether?

e IDDBA brings together thousands of buyers, suppliers and innovators across the dairy, deli and bakery industries. At its flagship event, members not only showcase new products but also gain insight into the future of the market

Discover how ancient Roman ingredients are revolutionising modern bakery. Acorn and carob flours offer sustainable, nutrient-rich alternatives to traditional cereals, perfect for both conventional and gluten-free breads with exceptional health benefits and unique flavors.