Oils and fats company AAK has teamed up with US food-tech start-up Savor, in a two-year collaboration to develop speciality fat solutions for dairy alternative and bakery applications.

A fibre ingredient developed over 15 years by Imperial College London and the University of Glasgow has received EU Novel Food approval and bread is one of its target applications.

Jason's Sourdough is expanding its bakery portfolio with the launch of Crumpet Thins.

Finsbury Food Group has expanded its licensed celebration cake portfolio with the launch of its first-ever Hello Kitty-themed celebration cake, developed in partnership with Sanrio and available exclusively in Tesco stores nationwide.

Planet A Foods has expanded its cocoa-free ingredient portfolio with the launch of ChoViva No Added Sugar, targeting growing demand for healthier indulgence options across the confectionery and bakery sectors.

Marks & Spencer has brought back its Strawberry & Creme Sandwich, alongside a new chocolate variant and the launch of sweet dipping products.

Baker Street has launched a Light Rye Bread into Sainsbury's, targeting shoppers new to rye with a softer texture, sourdough starter and a nutritional profile including fibre, protein and iron.

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