Researchers at Queen Margaret University have developed Palm-Alt, a replacement for palm shortening in industrial bakery applications. Made from rapeseed oil, fibres and proteins, the ingredient delivers up to 25% less fat and 89% less saturated fat whilst maintaining texture and flavour in biscuits, cakes and bread. Now in commercial trials.

New research shows pulse-based sourdough delivers 45% more protein than traditional bread, with improved amino acid profiles and reduced antinutritional factors. HealthFerm Consortium findings for industrial bakers.

Dutch food-tech company Revyve has raised nearly €24 million in Series B financing to accelerate the rollout of its functional yeast proteins, designed to replace eggs and additives in mainstream food categories.

Innovative methods of producing food through fermentation could add nearly £10 billion to the UK economy by 2050, according to new analysis.

Meala FoodTech has launched Groundbaker, a single-ingredient pea protein solution designed to replicate the multifunctional performance of eggs in bakery applications.

Industrial bakers face dual challenges with carrot ingredients: boosting nutrition while managing acrylamide safety risks. New research reveals solutions.

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.