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.

Move over protein, fibre's the new star of the show. Our Summer 2025 issue explores fibre-enriched formulations, sustainable ingredient innovations and energy-efficient bakery technologies. Featuring research from leading universities and practical solutions for industrial baking.