New European research from Soil Capital suggests that regenerative farming practices can help protect crop production during drought.

Nestlé Professional has launched a branded muffin range with Cherrytree Bakery, tapping into data showing UK consumers are more likely to buy sweet bakery they recognise.

The Bialystoker Kuchen is a Polish roll with a documented production history, a straightforward baking process and no boiling step, making it technically simpler than the bagel it is often compared to. This overview covers dough formulation, shelf life challenges and commercial potential for industrial bakers considering the speciality roll segment.

New research reveals that apple pomace, the solid byproduct of juice and cider pressing, may support metabolic health in two powerful ways: inhibiting glucose absorption and stimulating GLP-1 secretion, the same appetite-regulating hormone targeted by weight-loss drugs like Ozempic. Far from being waste, pomace could be a functional ingredient delivering real, cumulative health benefits through everyday foods.

A fresh spring range that blends café culture with nostalgic comfort, bringing together familiar favourites, simple choices and feel good moments inspired by everyday food memories.

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.

Home baking fell 7% in 2025, but dairy remains in over 60% of occasions. Here is what that means for industrial producers and retail positioning.