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

Discover how ancient Roman ingredients are revolutionising modern bakery. Acorn and carob flours offer sustainable, nutrient-rich alternatives to traditional cereals, perfect for both conventional and gluten-free breads with exceptional health benefits and unique flavors.

Spanish producer De Bellota wins Fedima's inaugural €20,000 Sustainability Grant for acorn-based bakery ingredients with low carbon footprint and rural impact.