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 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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Roquette, a global leader in sustainable plant-based solutions, announces that its NUTRIOSE soluble fibers that hold clinical evidence of health benefits have now also gained NutraStrong Prebiotic Verified product certification from SGS…
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SternEnzym is presenting enzyme solutions for today’s confectionery industry challenges at ISM Ingredients 2026, 1 - 4 February in Cologne. The focus is on solutions for gluten-free wafers, improved wafer production and the enzymatic…
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Bakery solutions specialist Lasenor has successfully crafted delicious muffins using 50-100% less egg. Introducing LASENOR VP-100, a clean, texturizing protein from peas, these hybrid baked treats were showcased at Fi Europe 2025, as part…
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Puratos U.S. announced two new additions to its cost reduction portfolio this year, complementing its robust suite of solutions designed to help bakeries lower ingredient costs without compromising quality.
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Roquette has introduced Amysta L 123, a thermally soluble pea starch that marks the launch of the company’s new label-friendly starch range.
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Rousselot, Darling Ingredients’ health brand, will return to Fi Europe with a showcase of its collagen and gelatin-based solutions for science-backed health and wellness.
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Puratos, a global specialist in bakery, patisserie and chocolate ingredients, together with the Free University of Bozen-Bolzano, has released new research highlighting the nutritional and functional potential of pulse-based sourdoughs.
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Palsgaard has expanded production of its Emulpals powdered cake emulsifiers to Brazil in response to the growing global and regional demand for the whipping agents. Emulpals is Palsgaard’s range of plant-based, lean-label emulsifiers for…
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Puratos U.S. showcased a diverse lineup of new product launches and earned multiple industry honors at IBIE 2025. Puratos received two Best in Baking Awards – for Sustainability and Workforce Development – building on the company’s 2022…
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Food-tech innovator Meala FoodTech has introduced Groundbaker, a single-ingredient pea protein designed to replicate the multifunctional role of eggs in bakery applications. The solution offers manufacturers a way to cut costs...
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French ingredients specialist EUROGERM has unveiled its latest portfolio, Collection #12, designed to meet today’s dual challenge of feeding the planet responsibly while supporting healthier diets.
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IFF has introduced a next-generation enzyme solution aimed at extending the freshness of bread in the U.S. market. The innovation is designed to help industrial bakeries deliver loaves with improved softness, resilience and cohesiveness…
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Burcon NutraScience Corporation announced the successful commercial production and official launch of FavaPro, its 90%+ high-purity fava protein isolate. This milestone marks the latest addition to Burcon’s growing portfolio of its…
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Ingredient distributor ACI Group has partnered with GoodMills Innovation to drive uptake of on-pack fiber claims across UK bakery and cereals, aiming to close the country’s longstanding fiber gap and tap into rising demand for gut health…
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dsm-firmenich has unveiled a new range of ModulaSENSE maskers designed to optimise the sensory experience of products formulated with Vertis CanolaPRO, its rapeseed-based protein isolate. The launch supports the development of ready-to-mix…
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