A new Codex Alimentarius standard for baker’s yeast creates a global reference framework, supporting consistency, safety and transparency across the international baking industry.

Fedima's General Assembly in Bordeaux elected a new Board and appointed Enric Valls of Puratos as President, along with Vice-Presidents and Treasurer, for a three-year mandate.

CRISPR-edited low-asparagine wheat could drastically cut acrylamide in baked goods, but regulatory uncertainty and slow adoption mean bakers must wait before benefiting from safer grains.

Food fortification is evolving beyond public health into personalised nutrition, driven by consumer demand, GLP-1 medication trends and functional food innovation.

Fedima's 2025 report details enzyme labelling positions, allergen guidance and sustainability grants for Europe's €7.8bn bakery ingredients sector.

Spooner has published a free practical guide to bakery decarbonisation, drawing on contributions from Baker & Baker, Siemens and the Federation of Bakers. It covers emissions data, net-zero barriers, hybrid equipment, and the flexibility bakeries need to future-proof their operations.

ACI Group urges food manufacturers to educate consumers about mandatory folic acid fortification in flour before December's deadline, as Government data shows significant folate deficiency across multiple demographics despite the nutrient's proven health benefits.

UK food manufacturers face new advertising restrictions requiring strategic reformulation as regulations limit promotion of 13 product categories. Ingredient suppliers urge focus on functional nutrients and transparent supply chains over compliance workarounds.