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.

Ingredient transparency and nutrition have become paramount for many health-conscious consumers, particularly within the plant-based food and beverage industry. Declan Rooney, business development director at ClonBio Foods, outlines barley's potential as an ingredient poised to meet growing demand for healthy protein and fibre in bakery and snacking applications.

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.