Plant-based
Collaboration
AB Mauri and Nutris Advance Fava Bean Application Development
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.
Research
Sugar Beet Disease Controls Show Progress, Supply Outlook Improves
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.
Flavours & colours
BASF Extends Fermentation-Based Lime Flavour Range
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.
Funding & investment
Acorn flour producer receives Fedima's first sustainability grant
Spanish producer De Bellota wins Fedima's inaugural €20,000 Sustainability Grant for acorn-based bakery ingredients with low carbon footprint and rural impact.
Regulation
New ISO Standard Establishes Technical Framework for Baker's Yeast Quality
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.
New products
Hovis Enters Sourdough Market with New Cob Range
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.
Funding & investment
Palm-Alt: A Locally-Produced Alternative to Palm Shortening
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.
