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.

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.

Bakeries and food manufacturers across Europe now have access to a certified recycling solution for modular plastic conveyor belting, following a partnership between conveyor specialist Intralox, waste management firm PreZero and Recycling Service Centrum (RSC) in The Netherlands.

Global consumers feel they're living through ongoing uncertainty, influencing daily choices and long-term plans. FMCG Gurus' latest research identifies ten trends defining 2026, with the first five outlined here.

Barilla Group has opened its $25 million Barilla Innovation & Technology Experience (BITE) in Parma, Italy, spanning 150,000 square feet. The facility employs 200 professionals developing bakery, pasta and sauce products using AI-driven sensors, 3D printing and sensory research. BITE operates 84 partnerships with international universities and maintains 28 startup collaborations focused on sustainable agriculture and food technology.

Baking Europe Ingredients Market Report 2025, a data-driven annual intelligence brief tailored for senior leaders in Europe’s industrial bakery sector. This edition delivers fresh insights on ingredient pricing, risk trends, sustainability mandates and regional market dynamics. Empowering CEOs, procurement heads and strategy teams to make smarter, future-proof decisions.

Where heritage meets innovation: explore how AI-powered hygiene, plant-based egg alternatives and smart wastewater solutions are transforming modern bakeries. From enzyme toolkits for high-protein baking to natural malt enhancements, discover technologies that reinforce tradition while meeting today's demands for sustainability, safety and nutrition. Technology that serves tradition and tradition that inspires technology.

BASF Aroma Ingredients launches Isobionics® Natural alpha-Farnesene 95, a fermentation-based lime flavour with 95% purity for industrial baking. The natural, pesticide-free ingredient is kosher and halal certified for use in beverages, confectionery and citrus applications.