Tritordeum sourdough combines traditional fermentation with enhanced nutrition. This novel cereal delivers improved protein digestibility, increased antioxidants, better mineral bioavailability and supports gut health through SCFA production, offering a sustainable, clean-label breadmaking solution.

Leaft Foods has commenced commercial production of Leaf Rubisco Protein from Canterbury alfalfa, partnering with Foodstuffs South Island to trial the non-allergenic ingredient as an egg protein replacement in commercial bakery products including cakes and muffins.

The bread aisle is evolving. As consumers reassess their relationship with staple foods, manufacturers face a pressing question: how do you remain relevant when 13% of your customer base has stopped buying your core product altogether?

Discover how ancient Roman ingredients are revolutionising modern bakery. Acorn and carob flours offer sustainable, nutrient-rich alternatives to traditional cereals, perfect for both conventional and gluten-free breads with exceptional health benefits and unique flavors.

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.

European sugar beet yields improved in 2025 as integrated pest management reduced reed glass-winged cicada populations threatening German sugar production. Südzucker reports higher beet yields and sugar content versus 2024, though emergency insecticide approvals remain necessary for 2026. Industrial bakers face reduced supply risk as coordinated control strategies show measurable progress against SBR and Stolbur bacterial diseases.

BASF Aroma Ingredients launches Isobionics® Natural alpha-Farnesene 95, a fermentation-based lime flavour with 95% purity for industrial baking. The natural, pesticide-free ingredient is kosher and halal certified for use in beverages, confectionery and citrus applications.

Spanish producer De Bellota wins Fedima's inaugural €20,000 Sustainability Grant for acorn-based bakery ingredients with low carbon footprint and rural impact.