Tim Tam Original Gluten Free lands in Sainsbury's and Tesco this April, timed to Coeliac Awareness Month and backed by a 2025 Free From Food Awards Gold Medal.

Food fortification is evolving beyond public health into personalised nutrition, driven by consumer demand, GLP-1 medication trends and functional food innovation.

Warburtons and Only Curls have launched a bakery-scented hair gel rooted in the old saying that eating bread crusts makes your hair go curly.

Nexture's Generate programme has opened its 2026 startup call, targeting enzyme innovation, palm alternatives and next-generation gluten technology — with direct implications for industrial bakery formulation roadmaps.

Discover how diet quality shapes mental health through the microbiome-gut-brain axis, and why choosing unprocessed foods could be key to psychological wellbeing.

CSM Ingredients introduces Tiger Granulat, a powdered decorative system creating extra crispy crusts on bread and savoury baked goods.

Minor line interruptions in bakery production silently compound into significant throughput loss — learn how small process improvements can protect output and operational margins.

French frozen bakery manufacturer Bridor has launched a Praline and Hazelnut Swirl targeting coffee shops, cafés and hotels. The 100g ready-to-bake Viennese pastry was developed following research showing 78% of European consumers favour hazelnut praline fillings.