Renshaw has secured a Tesco listing for 10 new products including exclusive dessert kits, first-to-market fruit fillings and multipack fondant icings, from 5 May.

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

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

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.

The bread aisle is evolving. As consumers reassess their relationship with staple foods, manufacturers face a pressing question: how do you remain relevant when 13% of your customer base has stopped buying your core product altogether?

Baking Europe Ingredients Market Report 2025, a data-driven annual intelligence brief tailored for senior leaders in Europe’s industrial bakery sector. This edition delivers fresh insights on ingredient pricing, risk trends, sustainability mandates and regional market dynamics. Empowering CEOs, procurement heads and strategy teams to make smarter, future-proof decisions.

AB Mauri and Nutris have formed a technical partnership to develop fava bean protein and starch ingredients for industrial bakery applications in the UK and Ireland. The collaboration utilises Nutris's 45,000-tonne Croatian processing facility to fractionate fava beans into functional ingredients for commercial-scale bakery production, with development trials scheduled across multiple product categories in 2025.

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