GoodMills Innovation's High-MAC micronised brans enable industrial bakers to boost fibre content in breads, rolls and biscuits without compromising texture or processing. 90% particles under 200μm for seamless integration.

New research reveals 18% of British holidaymakers pack bread when travelling abroad, prompting Warburtons to develop protective luggage cases. Consumer data shows 50% of UK travellers take food from home, highlighting potential opportunities for European bakeries in tourist markets and travel-friendly packaging innovation.

Louis François launches CremePat Froid, an additive-free pastry cream base engineered for industrial frozen bakery applications. The ingredient delivers freeze-thaw stability and maintained texture integrity, addressing technical challenges in frozen pastry production.

A consumer study by NoPalm Ingredients found yeast oil is significantly more preferred than palm oil in Germany and France. Seen as healthier and more eco-friendly, yeast oil boosts appeal and purchase intent, offering industrial bakers a palm-free, sustainable fat alternative with proven EU label acceptance.

Baking Europe explores Lesaffre's new AI-powered baking assistant Dr Bread in exclusive interviews with digital project manager Tara Flecknell and technical baking advisor Alban Depierre. The AI tool addresses common production issues like insufficient bread volume and crust problems, offering craft bakers instant technical support through the Lesaffre & Moi app. Currently deployed in three countries with plans for 27 markets, Dr Bread represents the ingredient supplier's digital transformation

San Giorgio SpA launches Proissant, a protein-enhanced frozen croissant with 30% less fat and pea protein enrichment. Winner of Lorenzo Cagnoni Award for Green Innovation at SIGEP World 2025, the product targets foodservice operators seeking nutritionally enhanced bakery items with quinoa seed topping.

A new report from Circana reveals a significant shift in European consumer behaviour, highlighting a growing appetite for indulgent food experiences that provide emotional and mental relief amidst ongoing economic and global challenges.

Cardiff Metropolitan University food science students partnered with EDME to develop innovative clean label bakery products using malt flour technology. The winning pizza dough project demonstrates how academic-industry collaboration drives real-world food innovation from lab to market.