The initiative returns with an even greater focus on commercial product innovation, giving two students the opportunity to turn consumer trends and creative ideas into product launches next year

New pathways helping to provide 14-year-olds with early access to technical skills, work experience and connections with local employers have been warmly welcomed by trade bodies and associations

abim is pleased to announce the appointment of David Cooper (AB Mauri) as its next President, succeeding David Amos (Zeelandia).

The Association of Bakery Ingredient Manufacturers (abim) are featured in this latest Food Manufacture article, sharing our perspective on the opportunities and challenges facing the sector and the important role that ingredients and innovation play in supporting the bakery industry's future.

The UN FAO’s chief economist warns that a protracted Strait of Hormuz crisis could lead to a global agri-food catastrophe, triggering rising food prices and lower crop yields.

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

Bakery, patisserie and chocolate ingredients specialist Puratos has acquired baking manufacturer Dawn Foods.

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.

While food and drink is the largest manufacturing sector in the UK, it faces ongoing challenges in 2026. However, as Wales is proving, a supportive government can make a marked difference to sustainable success even amid financial and market pressures.

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

The UK health and safety regulator is rolling out a series of inspections to check that businesses are properly protecting workers from dusty ingredients.

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