Verhoeven Bakery Equipment Family celebrates 25 years at Interpack 2026, showcasing innovative bakery technologies, digital solutions and future-focused production advancements.

New research reveals that apple pomace, the solid byproduct of juice and cider pressing, may support metabolic health in two powerful ways: inhibiting glucose absorption and stimulating GLP-1 secretion, the same appetite-regulating hormone targeted by weight-loss drugs like Ozempic. Far from being waste, pomace could be a functional ingredient delivering real, cumulative health benefits through everyday foods.

The science of baking has never been more exciting. Spring 2026 explores the research reshaping nutrition, ingredients and technology across the baking industry.

A fresh spring range that blends café culture with nostalgic comfort, bringing together familiar favourites, simple choices and feel good moments inspired by everyday food memories.

CRISPR-edited low-asparagine wheat could drastically cut acrylamide in baked goods, but regulatory uncertainty and slow adoption mean bakers must wait before benefiting from safer grains.

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.

St Pierre's Croissant Loaf brings a category-first hybrid format to UK breakfast bakery, pre-sliced for convenience, croissant-textured and available from April 2026.

Scanning electron microscopes at the University of Leicester have captured baking ingredients magnified thousands of times — revealing the structural science behind why bakes succeed or fail.