The latest news, trends, analysis, interviews and podcasts from the global food and beverage industry
Bakery
Lasenor teams up with Meala FoodTech to present texturizing pea protein for egg-reduced muffins
Spanish bakery solutions company Lasenor has debuted a clean label, texturizing protein specifically designed for commercial bakery applications, in collaboration with Israeli start-up Meala FoodTech.
Mrs Crimble’s expands gluten-free range with Lemon French Madeleines
Mrs Crimble’s has launched its new Lemon French Madeleines, further enhancing its successful line of French-inspired baked goods.
Millbio launches next-gen Panvivo GPL1ve Bread Concentrate
Millbio has launched of its Panvivo GPL1ve Bread Concentrate, designed to meet the evolving demands of health-conscious consumers.
Beyond nuclear: Modernising coating measurement in flexible packaging
Vivek Komaragiri, principal technologist at Industrial Physics, explains why reliance on nuclear gauges is reaching its limit.
Finsbury Food Group unveils Wicked-inspired celebration cake to coincide with release of film finale
Finsbury Food Group has introduced a new celebration cake inspired by Wicked: For Good, the high anticipated finale from Universal Pictures, which released on 21 November.
Dina Foods invests £1m in manufacturing upgrades as demand rises
Dina Foods has invested £1 million in manufacturing improvements over the past three years to support growing demand for its bakery, confectionery and savoury products.
Tereos unveils corn-based ingredient to enhance fibre intake
Tereos has launched Actifiber, a corn-based soluble fibre ingredient, helping manufacturers meet the increasing demand for healthier products.
European bakery ingredients market poised for strategic growth
The Baking Europe Ingredients Market Report 2025 provides essential intelligence for industrial bakers, ingredient suppliers and procurement leaders navigating this complex landscape.
CSM Ingredients introduces cocoa alternative ingredient range, Nuaré
CSM Ingredients has introduced Nuaré, a new carob-based range of cocoa alternatives for bakery and ice cream applications.
The Every Company raises $55m to scale precision-fermented egg proteins
The Every Company has secured $55 million in Series D funding to expand manufacturing capacity and advance commercialisation of its precision-fermented egg proteins.
Season’s eatings: UK supermarkets reveal what’s driving Christmas 2025 menus
From reimagined classics to bold new flavour trends, here’s what’s decking the supermarket shelves this festive season.
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