IFF has opened a new Vanilla Innovation Center in Madagascar, expanding its research and development capabilities

New research reveals that apple pomace, the solid byproduct of juice and cider pressing, may support metabolic health in two powerful ways: inhibiting glucose absorption and stimulating GLP-1 secretion, the same appetite-regulating hormone targeted by weight-loss drugs like Ozempic. Far from being waste, pomace could be a functional ingredient delivering real, cumulative health benefits through everyday foods.

The science of baking has never been more exciting. Spring 2026 explores the research reshaping nutrition, ingredients and technology across the baking industry.

CRISPR-edited low-asparagine wheat could drastically cut acrylamide in baked goods, but regulatory uncertainty and slow adoption mean bakers must wait before benefiting from safer grains.

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.

Leipurin’s integration into Lantmännen signals a structural shift in bakery ingredient supply, with potential implications for sourcing, technical support and value chain coordination.

Discover Vegebrite Orange Carrot and Vegebrite Golden Yellow, natural, carrot-derived colouring food solutions from Givaudan Sense Colour. Rich in warm carotenes, these concentrated liquid and powder options deliver vibrant, clean-label colour across bakery, dairy, beverages, confectionery and desserts.

Reuters has reported that cocoa stocks in the Ivory Coast are piling up as exporters resist the fixed farmgate price, disrupting global chocolate supply.