New product where the brand's emphasis on wheat starch technology represents a technical differentiator in a category where rice-based formulations have become standard, potentially offering consumers closer approximations to traditional bread experiences.

DSM-Firmenich has opened a new US baking innovation facility in Princeton, New Jersey, as part of a broader €700m investment to advance its global R&D capabilities.

The industrial wafer baking sector is witnessing a significant technological advancement with the introduction of induction heating technology

iba 2025: The world's leading baking trade fair returns to Düsseldorf May 18-22. Explore innovations from 983 exhibitors across seven halls featuring international baking competitions, artisan workshops and the latest industry trends. From digital solutions to master classes in German pretzel-making, iba 2025 is the ultimate destination for baking professionals seeking cutting-edge techniques and global networking opportunities.

The modern industrial bakery relies heavily on dairy ingredients for both functionality and flavour. However, the production of these strained dairy products traditionally generates significant waste in the form of acid whey – a challenge that affects both dairy suppliers and, indirectly, their bakery customers.

Discover how fermentation enhances the digestibility and nutritional value of bread. Learn about the role of sourdough, microorganisms, and enzymes in improving mineral absorption, reducing FODMAPs, and supporting gut health.

Repsol and Bunge have announced a collaboration focused on producing renewable fuels in Europe using intermediate oilseed crops such as camelina and safflower.

With the ongoing shift toward clean-label formulations in the European bakery sector, the need for effective natural preservation technologies has become increasingly urgent.