Innovative methods of producing food through fermentation could add nearly £10 billion to the UK economy by 2050, according to new analysis.

Industrial bakers face dual challenges with carrot ingredients: boosting nutrition while managing acrylamide safety risks. New research reveals solutions.

Ingredient transparency and nutrition have become paramount for many health-conscious consumers, particularly within the plant-based food and beverage industry. Declan Rooney, business development director at ClonBio Foods, outlines barley's potential as an ingredient poised to meet growing demand for healthy protein and fibre in bakery and snacking applications.

GoodMills Innovation's High-MAC micronised brans enable industrial bakers to boost fibre content in breads, rolls and biscuits without compromising texture or processing. 90% particles under 200μm for seamless integration.

Discover how a food tech student developed an Instagram-worthy matcha coconut loaf for UK supermarkets. Fresh insights into Gen Z consumer preferences, sustainable ingredient sourcing, and commercial bakery product development methodology.

A new report from Circana reveals a significant shift in European consumer behaviour, highlighting a growing appetite for indulgent food experiences that provide emotional and mental relief amidst ongoing economic and global challenges.

With GLP-1 all over the news, maybe the baking industry holds the answer with one simple ingredient.

The Federation of European Manufacturers and Suppliers of Ingredients to the Bakery, Confectionery and Patisserie Industries (Fedima) has...