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?

Geary's Bakery, the family-owned operation behind Jason's Sourdough brand, has opened its third production facility in Leicester, representing a £36 million investment in manufacturing capacity.

Lallemand Inc. and Moulins Soufflet, a subsidiary of Groupe InVivo, have announced exclusive negotiations for the acquisition of two specialized ingredient companies: AIT Ingredients and Solyve.

Discover how fermentation enhances the digestibility and nutritional value of bread. Learn about the role of sourdough, microorganisms, and enzymes in improving mineral absorption, reducing FODMAPs, and supporting gut health.