AB Mauri and Nutris have formed a technical partnership to develop fava bean protein and starch ingredients for industrial bakery applications in the UK and Ireland. The collaboration utilises Nutris's 45,000-tonne Croatian processing facility to fractionate fava beans into functional ingredients for commercial-scale bakery production, with development trials scheduled across multiple product categories in 2025.

Oregon artisan bakery Ocemiam launches nationwide e-commerce platform for French-style individual cakes and banana bread, targeting US holiday season market.

Mulino Bianco's Buongrano receives FoodChain ID Regenerative Agriculture Certification, becoming Italy's first bakery product with certified regenerative wheat flour.

Hovis launches first sourdough range with White and Seeded Sourdough Cobs. UK sourdough market worth £170m sees 56% YoY growth as brand targets premium bakery segment.

Researchers at Queen Margaret University have developed Palm-Alt, a replacement for palm shortening in industrial bakery applications. Made from rapeseed oil, fibres and proteins, the ingredient delivers up to 25% less fat and 89% less saturated fat whilst maintaining texture and flavour in biscuits, cakes and bread. Now in commercial trials.

Tesco Northern Ireland adds 31 bakery products from six regional suppliers including Irwin's Bakery, Genesis Bakery, and Holmes Bakery. The expansion follows 11% year-on-year growth in local cake category sales, with partnerships generating over £4 million annually for some suppliers.

Meala FoodTech has launched Groundbaker, a single-ingredient pea protein solution designed to replicate the multifunctional performance of eggs in bakery applications.

Industrial bakers could discover lucrative opportunities in the gift packaging market, according to insights from SFFF 2025. Premium bakery packaging featuring storytelling elements, eco-friendly materials and artisan design aesthetics can transform everyday baked goods into gift-worthy products commanding higher margins.