The EIT Food Consumer Observatory has published a qualitative study of how consumers respond to messaging about precision fermented foods, covering a burger, cream cheese and cake.

New data from Marriage’s Millers finds a third of artisan bakery shoppers visit weekly, with sourdough nearly matching white bread in regular purchase rates.

British Bakels has outlined five ways bakers can build on traditional Christmas products, following research showing mince pies and festive spice remain consumer favourites.

How much of what bakery says about itself can actually be proved? The Autumn 2026 edition of Baking Europe explores green claims under new EU rules, what artisan means to shoppers, flour that passes spec but fails on the line and updated food defence guidance. Plus faba bean, sourdough at scale, regenerative agriculture and a vending machine that bakes to order.

MOA Foodtech and Espiga I+D have formed a Bakery Innovation Alliance to validate egg replacement and E-471 removal in bakery and pastry formulations.

British Bakels has released its autumn/winter 2026 sweet bakery flavour forecast, with salted caramel, cherry and caramelised biscuit leading a list informed by consumer and Mintel data.

Millbio and Thimus are combining functional ingredient development with sensory neuroscience to better understand how consumers experience GLP-1-aligned bread products.

The global sourdough market is forecast to reach USD 6.67 billion by 2035, as commercial bakeries adopt ready-to-use fermentation systems and grain diversification accelerates.