European sugar beet yields improved in 2025 as integrated pest management reduced reed glass-winged cicada populations threatening German sugar production. Südzucker reports higher beet yields and sugar content versus 2024, though emergency insecticide approvals remain necessary for 2026. Industrial bakers face reduced supply risk as coordinated control strategies show measurable progress against SBR and Stolbur bacterial diseases.

New research shows pulse-based sourdough delivers 45% more protein than traditional bread, with improved amino acid profiles and reduced antinutritional factors. HealthFerm Consortium findings for industrial bakers.

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.