Danish firm FERM FOOD has launched a fermented buckwheat and fava bean binder designed to replace multiple additives in gluten-free industrial bread recipes.

Scanning electron microscopes at the University of Leicester have captured baking ingredients magnified thousands of times — revealing the structural science behind why bakes succeed or fail.

Yam is a nutrient-rich, gluten-free root crop widely consumed in Africa, Asia, and the Caribbean. This article explores its role as a source of dietary fibre, vitamins, minerals, and antioxidants, as well as its growing use in baked goods like bread and cakes. With health-conscious consumers seeking functional ingredients and alternatives to wheat, yam flour presents a promising option for innovative baking and food production.