IFF has opened a new Vanilla Innovation Center in Madagascar, expanding its research and development capabilities

The science of baking has never been more exciting. Spring 2026 explores the research reshaping nutrition, ingredients and technology across the baking industry.

Baker Street has reformulated its core rolls range with shorter ingredient lists and updated packaging, responding to shopper demand for less processed bakery products.

A new report, from the Food and Agriculture Organization of the United Nations (FAO) and the World Meteorological Organization (WMO), highlights the major risk posed by the rise of extreme heat events

Fedima's 2025 report details enzyme labelling positions, allergen guidance and sustainability grants for Europe's €7.8bn bakery ingredients sector.

Industrial fermentation profitability hinges on batch consistency, yet nutrient variability often undermines reproducibility. Understanding how controlled yeast-derived bionutrients reduce hidden costs and improve yields matters for manufacturers scaling enzyme and fermentation-derived ingredient production.

Leipurin’s integration into Lantmännen signals a structural shift in bakery ingredient supply, with potential implications for sourcing, technical support and value chain coordination.

Spooner has published a free practical guide to bakery decarbonisation, drawing on contributions from Baker & Baker, Siemens and the Federation of Bakers. It covers emissions data, net-zero barriers, hybrid equipment, and the flexibility bakeries need to future-proof their operations.