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.

Cocoa fruit sweeteners and high-tolerance soluble corn fibre enable industrial bakers to simultaneously reduce sugar and increase fibre without palatability compromises that historically limited nutritional reformulation.

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

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.

French bakery manufacturer Bridor has launched a 120g Maxi Croissant targeting the growing crodwich market, with research showing 71% of Europeans want savoury croissant sandwiches and savoury pastries now the second fastest-growing food-to-go category.

Texture is now the main driver in bakery, patisserie, and chocolate trends. From crusty breads and shatteringly crisp pastries to chewy cookies and rich-filled chocolate bars, consumers seek contrasting textures and multi-sensory experiences that deliver visual drama and craftsmanship.

The World Food Innovation Awards return for 2026, with the Best Bakery Product category accepting entries until 20 February. The ceremony takes place at the International Food & Drink Event at ExCeL London on 30 March, recognising winners across three tiers.