As GLP-1 therapies reshape eating habits, HIFOOD's nutrient density systems help bakers enrich fibre and protein content -without sacrificing the texture, taste and mouthfeel consumers expect.

Where supply chain challenges meet strategic innovation: pulse sourdoughs, palm alternatives and waste valorisation transforming European baking R&D.

Meala FoodTech has launched Groundbaker, a single-ingredient pea protein solution designed to replicate the multifunctional performance of eggs in bakery applications.

San Giorgio SpA launches Proissant, a protein-enhanced frozen croissant with 30% less fat and pea protein enrichment. Winner of Lorenzo Cagnoni Award for Green Innovation at SIGEP World 2025, the product targets foodservice operators seeking nutritionally enhanced bakery items with quinoa seed topping.