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.

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.

The Sustainable Wheat Initiative Symposium will take place June 4-5, 2025 at the Rabobank Conference Center in Utrecht, Netherlands.

Nutrition and health have emerged as central themes, influencing product development, marketing strategies, and growth trajectories across the sector.​

The fluctuating availability and cost of eggs make it essential for bakeries to explore reliable alternatives.

Pistachios have surged in popularity, becoming a go-to snack for many. According to global growth insights . The market has seen...

Evolving Consumer Expectations in the Bakery Sector The industrial bakery landscape continues to transform as consumers seek healthier,...

Südzucker has now launched BeetKraft® a product which mirrors the innovative approaches highlighted in recent food packaging research, parti