clean label
Innovation
Nexture's generate hub opens 2026 startup call — Five areas Bakers Should Watch
Nexture's Generate programme has opened its 2026 startup call, targeting enzyme innovation, palm alternatives and next-generation gluten technology — with direct implications for industrial bakery formulation roadmaps.
Research
Fedima reports €7.8bn turnover as bakery ingredients sector navigates regulatory shifts
Fedima's 2025 report details enzyme labelling positions, allergen guidance and sustainability grants for Europe's €7.8bn bakery ingredients sector.
Partner content
Vegebrite Orange Carrot and Golden Yellow: Concentrated colour solutions
Discover Vegebrite Orange Carrot and Vegebrite Golden Yellow, natural, carrot-derived colouring food solutions from Givaudan Sense Colour. Rich in warm carotenes, these concentrated liquid and powder options deliver vibrant, clean-label colour across bakery, dairy, beverages, confectionery and desserts.
Exclusives
Tritordeum Sourdough: A Comprehensive Evidence-Based Review of Fermentation, Nutrition and Functional Performance
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.
Exclusives
KETO IN BAKERY: Scaling Low-Carb Innovation for Industrial Production in a Changing Food Landscape
Discover how the ketogenic diet is revolutionising industrial bakery production. Fatma Boukid explores the technical challenges of scaling keto baked goods from artisanal to mass production, including innovative ingredient substitutions, formulation strategies and process re-engineering. Learn about replacing traditional flour and sugar with nut flours and non-nutritive sweeteners, managing dough rheology, extending shelf life and navigating complex regulatory landscapes across global markets.
New products
How Millbio's New Concentrate Addresses Shifting Consumer Behaviour
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?
Exclusives
Baking Europe Autumn 2025
Where heritage meets innovation: explore how AI-powered hygiene, plant-based egg alternatives and smart wastewater solutions are transforming modern bakeries.
Collaboration
AB Mauri and Nutris Advance Fava Bean Application Development
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.
