Belgian ingredients group Puratos has achieved carbon neutrality across its direct operations, cutting emissions per tonne produced by nearly 50% against a 2016 baseline.

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

CRISPR-edited low-asparagine wheat could drastically cut acrylamide in baked goods, but regulatory uncertainty and slow adoption mean bakers must wait before benefiting from safer grains.

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

Warburtons and Only Curls have launched a bakery-scented hair gel rooted in the old saying that eating bread crusts makes your hair go curly.

ISO 23983:2025 establishes the first international standard for baker's yeast quality. Developed by COFALEC and ISO TC 34, it defines technical specifications for fresh and dry yeast formats, including microbiological criteria, physico-chemical parameters, and testing protocols for industrial bakers.