Plant-based
New products
New Micronised Bran Technology Addresses Industrial Fibre Enrichment Challenges
GoodMills Innovation's High-MAC micronised brans enable industrial bakers to boost fibre content in breads, rolls and biscuits without compromising texture or processing. 90% particles under 200μm for seamless integration.
Sustainability
Cargill Overhauls Cocoa Supply Chain Emissions
Cargill implements comprehensive decarbonisation across its global cocoa supply chain, installing solar power in Ghana, biomass boilers using cocoa shells in Côte d'Ivoire, electric barges in Netherlands, and renewable energy systems. The sustainability transformation spans West African origin countries to European processing facilities, targeting 30% emissions reduction by 2030 through circular waste management and clean energy adoption.
New products
Italian Bakery Launches Protein-Enhanced Frozen Croissant
San Giorgio SpA launches Proissant, a protein-enhanced frozen croissant with 30% less fat and pea protein enrichment. Winner of Lorenzo Cagnoni Award for Green Innovation at SIGEP World 2025, the product targets foodservice operators seeking nutritionally enhanced bakery items with quinoa seed topping.
Exclusives
The Health Benefits of Eating Yams and Their Use in Baked Products
Yam is a nutrient-rich, gluten-free root crop widely consumed in Africa, Asia, and the Caribbean. This article explores its role as a source of dietary fibre, vitamins, minerals, and antioxidants, as well as its growing use in baked goods like bread and cakes. With health-conscious consumers seeking functional ingredients and alternatives to wheat, yam flour presents a promising option for innovative baking and food production.
Collaboration
Louvre Museum Opens World's First Museum-Based Commercial Bakery
The Louvre Museum opens Boulangerie du Louvre, the world's first commercial bakery inside a major art museum. Located beneath the iconic glass pyramid, the bakery uses historic Vitus sourdough starter from Belgium's Puratos Sourdough Library to produce artisan breads daily for museum visitors.
Events
European Bakery Industry to Address Wheat Sustainability at Utrecht Conference
The Sustainable Wheat Initiative Symposium will take place June 4-5, 2025 at the Rabobank Conference Center in Utrecht, Netherlands.
Nutrition
Nutrition and Health: Catalysts for Growth in Europe's Baking Industry
Nutrition and health have emerged as central themes, influencing product development, marketing strategies, and growth trajectories across the sector.
