ISO 23983:2025 establishes the first international standard for baker's yeast quality. Developed by COFALEC and ISO TC 34, it defines technical specifications for fresh and dry yeast formats, including microbiological criteria, physico-chemical parameters, and testing protocols for industrial bakers.

Hovis launches first sourdough range with White and Seeded Sourdough Cobs. UK sourdough market worth £170m sees 56% YoY growth as brand targets premium bakery segment.

Researchers at Queen Margaret University have developed Palm-Alt, a replacement for palm shortening in industrial bakery applications. Made from rapeseed oil, fibres and proteins, the ingredient delivers up to 25% less fat and 89% less saturated fat whilst maintaining texture and flavour in biscuits, cakes and bread. Now in commercial trials.

New research shows pulse-based sourdough delivers 45% more protein than traditional bread, with improved amino acid profiles and reduced antinutritional factors. HealthFerm Consortium findings for industrial bakers.

Dutch food-tech company Revyve has raised nearly €24 million in Series B financing to accelerate the rollout of its functional yeast proteins, designed to replace eggs and additives in mainstream food categories.

Meala FoodTech has launched Groundbaker, a single-ingredient pea protein solution designed to replicate the multifunctional performance of eggs in bakery applications.

Industrial bakers face dual challenges with carrot ingredients: boosting nutrition while managing acrylamide safety risks. New research reveals solutions.

Swindon-based Pipp & Co expands beyond doughnuts with vegan banana walnut loaf, producing 25,000+ units weekly. SALSA-certified bakery demonstrates commercial viability of plant-based range expansion for industrial bakers.