The EIT Food Consumer Observatory has published a qualitative study of how consumers respond to messaging about precision fermented foods, covering a burger, cream cheese and cake.

Meala FoodTech is set to enter full-scale commercial production of its texturising pea protein.

SALTWELL Group presents bread and bakery sodium reduction data at Fi Europe, with sensory evaluation showing no significant differences at 26% sodium reduction.

The French government has proposed a plan to extend its sugar tax on soft drinks to include high-sugar processed foods, a measure aiming to improve public health across the nation.

Millbio and Thimus are combining functional ingredient development with sensory neuroscience to better understand how consumers experience GLP-1-aligned bread products.

Food processing by-products are emerging as valuable sources of functional bakery ingredients rather than waste. A recent review explores how fibres, proteins and bioactive compounds recovered from fruit pomace, brewer's spent grain, cereal bran and other side streams can support clean-label formulation, improved resource efficiency and new opportunities for industrial baking through commercially developing recovery technologies.

The gap between 'source of protein' and 'high-protein' on bread packaging is narrower than most formulators assume. This piece unpacks the exact numerical thresholds behind EU and US claims, where conventional loaves already sit and what it actually takes to cross into high-protein territory.

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.