Nexture's Generate programme has opened its 2026 startup call, targeting enzyme innovation, palm alternatives and next-generation gluten technology — with direct implications for industrial bakery formulation roadmaps.

Cocoa fruit sweeteners and high-tolerance soluble corn fibre enable industrial bakers to simultaneously reduce sugar and increase fibre without palatability compromises that historically limited nutritional reformulation.

Where heritage meets innovation: explore how AI-powered hygiene, plant-based egg alternatives and smart wastewater solutions are transforming modern bakeries.

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.