Danish firm FERM FOOD has launched a fermented buckwheat and fava bean binder designed to replace multiple additives in gluten-free industrial bread recipes.

KPM Analytics has opened a baking lab at its French Rheology Centre of Excellence, designed to align traditional baking tests with objective instrumental data.

St Pierre has launched All Butter Croissant Rolls exclusively in Tesco. A fillable, flaky hybrid format aimed at the premium bakery occasion shopper.

As GLP-1 therapies reshape eating habits, HIFOOD's nutrient density systems help bakers enrich fibre and protein content -without sacrificing the texture, taste and mouthfeel consumers expect.

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.