Food processing by-products are emerging as valuable sources of functional bakery ingredients rather than waste. A recent review explores how fibres, proteins and bioactive compounds recovered from fruit pomace, brewer's spent grain, cereal bran and other side streams can support clean-label formulation, improved resource efficiency and new opportunities for industrial baking through commercially developing recovery technologies.

PFAS are no longer just an issue for food packaging. From conveyor belts and seals to lubricants and processing equipment, these persistent chemicals can be found throughout the bakery production environment. With new EU Packaging and Packaging Waste Regulation (PPWR) requirements now applying to food-contact packaging and broader PFAS restrictions under development, this guide explains where PFAS may occur, what the legislation means and how bakeries can prepare.

A Dutch sustainability television programme visited Klöckner Pentaplast's UK manufacturing site, examining the trade-offs involved in designing food packaging for performance, resource efficiency and end-of-life.

Imperial College London has launched a 12-month equity-free accelerator to help sustainable food ventures turn validated science into pilots, investment and commercial scale.

Vertical farming won't grow your wheat, but it may grow your garnish. A look at where the economics actually work for industrial bakers.

As Angel Yeast marks its 40th year, Chairman Xiong Tao sets out the company's position on yeast protein, extract technology, sustainability credentials, and regional manufacturing investment.

Swedish baking equipment manufacturer Sveba Dahlen will join Midera Food Processing in July 2026, as Middleby Corporation separates its food processing division into a standalone public company.

Koenig's Industrie Rex Evo EC applies suction-dividing technology to industrial-scale production for the first time, processing 28–280 g pieces at up to 24,000 per hour.