Bluegrass Ingredients has expanded its range with a cheese powder portfolio, targeting manufacturers seeking to balance authentic taste with operational efficiency.
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Farinart, a specialist in grain processing for the baking industry, launched a new line of 100% Québec‑grown whole‑grain flours made from regenerative agriculture, designed for artisanal bakeries aiming to produce carbon‑neutral breads.
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Ulrick & Short has introduced avanté 25, a new ingredient system designed to support sugar reduction in sweet bakery while maintaining product quality and processing performance.
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Nexture is positioning its ingredient platform to address the rapid rise of GLP-1 therapies, as food manufacturers adapt formulations to shifting consumption patterns and nutritional priorities.
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GoodMills Innovation has launched a new wholemeal spelt ingredient designed to improve the sensory profile of wholegrain baked goods while maintaining their nutritional benefits.
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Bluegrass Ingredients has expanded its portfolio of citrus juice powders, targeting growing demand for versatile flavour solutions across bakery, snacks, dressings and dessert applications.
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dsm-firmenich has introduced a new range of textured vegetable proteins (TVPs) combining pea protein with integrated taste modulation technology, targeting persistent flavour challenges in plant-based and hybrid meat applications.
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CSM Ingredients expanded its savory bakery decoration portfolio with Tiger Granulat, the powdered evolution of its renowned Tiger Paste. Designed to provide a decorative, extra crispy crust and a bold savory finish, Tiger Granulat offers…
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Enifer has submitted a notified GRAS dossier to the U.S. Food and Drug Administration for its PEKILO mycoprotein, moving the ingredient into formal regulatory review and positioning the company for large-scale partnerships in the U.S. food…
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British artisan flour mill Matthews Cotswold Flour has added five new regenerative flours to its premium quality, award-winning range: Regenerative Plain, Self-Raising, Artisan T65 Bread Flour, Wholemeal and Fine Cake flours.
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Givaudan has reached a key regulatory milestone for its natural blue colour, Everzure Galdieria, following a positive scientific opinion from the European Food Safety Authority (EFSA).
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Givaudan Taste & Wellbeing will showcase a range of science-backed ingredients targeting cognitive and holistic wellbeing at Vitafoods Europe 2026, highlighting growing consumer interest in mental performance and brain health.
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Puratos announced that it will soon launch the world’s first chocolate product for professionals containing cultured cocoa, becoming the first company to bring this breakthrough innovation to market.
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Renaissance BioScience has secured a CAD550,000 (approx. EUR0.37m) GeneSolve grant from Genome BC to develop a proprietary wild yeast discovery platform.
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Roquette has expanded its plant protein portfolio with the launch of NUTRALYS Pea 850F, a new pea protein isolate positioned to improve sensory performance in plant-based and high-protein formulations.
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The U.S. Food and Drug Administration has expanded the permitted uses of spirulina extract as a colour additive to foods generally in the United States, opening the door to wider use of natural blue shades across multiple categories,…
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The American Bakers Association (ABA) has announced that the US commercial baking industry is close to completing a voluntary phase-out of azodicarbonamide (ADA), with full removal expected by the end of 2026. According to a 2025 member…
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London-based food tech company Win-Win has expanded its portfolio with the launch of a cocoa-free, bake-stable chocolate chip range aimed at professional bakers and foodservice operators. The new chips are designed to retain their shape at…
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