Researchers at Queen Margaret University have developed Palm-Alt, a replacement for palm shortening in industrial bakery applications. Made from rapeseed oil, fibres and proteins, the ingredient delivers up to 25% less fat and 89% less saturated fat whilst maintaining texture and flavour in biscuits, cakes and bread. Now in commercial trials.

Tate & Lyle showcased its expanded ingredient portfolio at IFT FIRST 2025, highlighting new mouthfeel solutions and technical capabilities following CP Kelco integration. The company demonstrated texture science applications through its new Mouthfeel Lab and product prototypes featuring pectin, specialty gums, stevia, and fibre ingredients relevant to industrial baking applications.