C.H. Guenther has opened a 172-square-metre Centre of Excellence in Coventry, integrating pilot baking, sensory testing and customer co-development within a live manufacturing facility.

Food processing by-products are emerging as valuable sources of functional bakery ingredients rather than waste. A recent review explores how fibres, proteins and bioactive compounds recovered from fruit pomace, brewer's spent grain, cereal bran and other side streams can support clean-label formulation, improved resource efficiency and new opportunities for industrial baking through commercially developing recovery technologies.

The Summer 2026 edition of Baking Europe spans the ancient and the cutting-edge, from teff and Lambeth cakes to HFSS reformulation, allergen management and enzyme technology. The most interesting stories in baking are rarely the obvious ones.

Imperial College London has launched a 12-month equity-free accelerator to help sustainable food ventures turn validated science into pilots, investment and commercial scale.

Oils and fats company AAK has teamed up with US food-tech start-up Savor, in a two-year collaboration to develop speciality fat solutions for dairy alternative and bakery applications.

A fibre ingredient developed over 15 years by Imperial College London and the University of Glasgow has received EU Novel Food approval and bread is one of its target applications.

Puratos has opened a Flour Competence Centre in Belgium dedicated to analysing flour variability and translating the data into practical solutions for industrial bakery producers.

Danish firm FERM FOOD has launched a fermented buckwheat and fava bean binder designed to replace multiple additives in gluten-free industrial bread recipes.