Italian researchers tested whether bitter wormwood extract can be used in biscuits without affecting quality. Using alginate microencapsulation, they showed that key bitter compounds survive baking and can be added with only minor sensory impact.

Tufts University researchers have engineered bacteria to produce tagatose, a naturally rare sugar that is 92% as sweet as table sugar but contains 60% fewer calories. The biosynthetic method achieves 95% yield efficiency, significantly exceeding conventional manufacturing processes.

Tritordeum sourdough combines traditional fermentation with enhanced nutrition. This novel cereal delivers improved protein digestibility, increased antioxidants, better mineral bioavailability and supports gut health through SCFA production, offering a sustainable, clean-label breadmaking solution.

Barilla Group has opened its $25 million Barilla Innovation & Technology Experience (BITE) in Parma, Italy, spanning 150,000 square feet. The facility employs 200 professionals developing bakery, pasta and sauce products using AI-driven sensors, 3D printing and sensory research. BITE operates 84 partnerships with international universities and maintains 28 startup collaborations focused on sustainable agriculture and food technology.

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.