Rothamsted field trials show gene-edited wheat can sharply reduce acrylamide risk in baked and fried foods without denting yield

The food industry is witnessing a significant shift in how salt reduction is approached. What once focused solely on lowering sodium content is now evolving into a broader and more sophisticated strategy centred around flavour optimization.

With reformulation exposing bitterness and flattening flavour in industrial bread, enzymes are now being tested as a targeted way to rebalance taste at source – but how far they can go remains unclear

Their reliable mixes offer that classic crunchy bite and melt-in-your-mouth chewy centre.

New research suggests sourdough fermentation does far more than build flavour. It’s actively reshaping wheat fibre in ways that could influence texture, digestibility and product development

From artisanal bakeries to supermarket bakery aisles, sourdough is taking over — capturing the imagination of a new generation of bakers and consumers alike. A symbol of naturalness, flavour, and craftsmanship rediscovered, it stands at the heart of the trends shaping today’s — and tomorrow’s — baking world.

The US state’s decision to publish glyphosate residue results for supermarket bread has reopened questions around food safety, scientific context and how regulatory data is interpreted by consumers

Positive Nutrition is a world-leading series of broadcast events spotlighting the innovations and technologies central to the evolution of better-for-you food and drink. Join us and many of food and drink’s biggest names as we unpack the trends transforming product development – from functional dairy and meal replacements to healthy ageing reformulation, fibre's newfound star status and much more…

Key takeaways
The EU Parliament has delayed the enforcement of the Deforestation Regulation by one year.
The EU Commission will review the regulation by April 30, 2026.
Environmental groups criticize the delay as weakening deforestation protections.

Key takeaways
Protein innovation targets specific wellness needs, including GLP-1 muscle maintenance and functional hydration beverages.
Measurable sustainability data is replacing marketing claims as concerns about ultra-processed food drive demand for cleaner formulations.
Gut-brain wellness and stress relief reshape product development while brands balance bold flavors with transparent sourcing.

Key takeaways
KAUST scientists demonstrate how sugar-rich chocolate processing waste can be converted into C-phycocyanin, a high-value, naturally occurring blue pigment.
The red algae Galdieria thrives in hot, acidic conditions, enabling higher yields, lower contamination risk, and potentially lower costs compared to conventional phycocyanin production.
By utilizing factory waste and elevated CO2 to enhance algal growth, the research suggests a scalable model for producing circular, low-waste ingredients.

After a sell-out event in 2025, British Baker is thrilled to announce a new five-star London home for the Baking Industry Awards which will allow it to continue on its growth journey

Trends keep the baking industry fresh and exciting, so tapping into them can unlock opportunities for businesses of all shapes and sizes

Winners of the National Bakery Awards 2025

Be among the first to access Baking With Lesaffre Bakery Products Health & Nutrition Consumer Insights UK.

CSM Ingredients Group - a Nexture company and a global leader in value added solutions for the food industry, comprising both CSM Ingredients and HIFOOD - is proud to announce the opening of its brand-new, customer focused product development centre in Cheshire.

In industrial baking, production disruptions often lead to overproofed dough, collapsed structure and costly waste.

As regenerative farming enters the mainstream, does the industry need to come to an agreement on what it means? And without this clarity, do consumers really understand what they are buying in to?

The popularity of rye bread is on the rise in the UK, presenting new development opportunities for bakers. Discover inspiration from Copenhagen and ingredients for Nordic inspired breads in the latest blog from abim member Puratos.

abim were pleased to see the outcome of the Alliance for Bakery Students and Trainees conference of which we are proud supporters.