At the 2025 International Bakery Readers Awards, Lesaffre’s Tradizzy Panettone has been named Ingredient of the Year, following strong endorsement from readers across the global bakery industry.
The Readers Awards recognise the ingredients and solutions that bakery professionals value most, celebrating innovations that deliver consistent performance, quality and relevance to evolving production and consumer demands.
This year’s Ingredient of the Year finalists reflected the breadth of innovation shaping modern bakery formulation. AIT’s Cocoa Replacer was praised for delivering cocoa-like flavour and colour while reducing reliance on traditional cocoa supplies, offering flexibility amid rising costs and sustainability pressures. Puratos’ Cubease impressed with its next-generation fat system designed to optimise texture, stability and melting behaviour across sweet and savoury bakery applications.
GNT’s EXBERRY® Shade Vivid Orange attracted attention for its bold, plant-based colouring and excellent stability in baked goods, supporting clean-label visual appeal. Ingood by Olga’s Lengood stood out for its use of upcycled raw materials, combining fibre-rich functionality with sustainability-driven formulation benefits.
Readers ultimately selected Lesaffre’s Tradizzy Panettone as the standout ingredient of 2025. Celebrated for enabling authentic panettone production at industrial scale, the ingredient delivers reliable fermentation performance alongside the height, aroma and open crumb structure associated with premium artisan panettone. Its ability to translate traditional Italian baking character into consistent large-scale production earned widespread praise.
With this recognition, Tradizzy Panettone reinforces the role of fermentation expertise in elevating bakery quality while supporting efficient, scalable manufacturing.
The 2025 International Bakery Readers Awards continues to spotlight the ingredient innovations shaping the future of bakery production.
