Innovation
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Exclusives
Baking Europe Summer 2026
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.
Funding & investment
Imperial launches accelerator to bridge sustainable food's lab-to-market gap
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.
Ingredients
AAK and Savor partner to develop speciality fat ingredients
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.
Ingredients
A fibre ingredient 15 years in the making just landed on the EU's Novel Foods list
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.
Facilities
Puratos builds dedicated centre to decode flour variability
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.
New products
A fermented binder for gluten-free industrial bread
Danish firm FERM FOOD has launched a fermented buckwheat and fava bean binder designed to replace multiple additives in gluten-free industrial bread recipes.
Facilities
KPM Analytics opens baking lab to close the data gap
KPM Analytics has opened a baking lab at its French Rheology Centre of Excellence, designed to align traditional baking tests with objective instrumental data.
