Healthy

Stay ahead of the curve with real-time updates, expert insights, and breaking news from the global bakery industry.
At International Bakery, we bring you in-depth coverage on the latest trends, innovations, and developments shaping the world of artisan and industrial baking.

Check back regularly for the latest updates, and be sure to become an International Bakery member to gain access to our newsletters, videos, and latest issues, giving you direct access to top bakery stories as they happen.

Awakened Grains

Awakened Grains develops wholegrain technology

Awakened Grains has introduced a patented processing technology designed to improve the nutritional and functional properties of whole grains for bakery and other food applications.
FMCG Bakery

Building Consumer Trust in Bakery

Aaliyah Jahangeer, Content and Marketing Executive at FMCG Gurus, explores how transparency, ingredient quality and ultra-processing concerns are reshaping consumer trust in bakery…
Ulrick Ingredients

Sunflower Flour Boosts Protein Performance

Ulrick + Short has launched fazenda™ Lieto, a new range of sunflower seed flours designed to help food and beverage manufacturers meet growing demand for nutrient-dense, protein-enriched products without compromising taste, texture, clean-label credentials or carbon-reduction objections.
Arla Foods Bakery

Arla Foods Reduces Gas Emmissions

Arla Foods Ingredients is taking a major step towards reducing its CO2 emissions on dairy level. A newly completed investment in a new heating system for Production Tower 4 at the Danmark Protein plant in Videbæk will deliver annual savings of 2,500 tonnes of CO2, equivalent to the annual heating consumption of more than 900 households using natural gas.
Riviana

Riviana Debuts New Wholegrain Ingredients

Riviana Foods Inc., recently showcased its its latest pulse and whole-grain innovations at the IFT FIRST Annual Event and Expo in Chicago, Illinois. Riviana’s booth #3416 featured two new gluten-free, clean-label ingredient families—a range of instant, precooked flour gels that provide cold-binding functionality and a collection of expandable extruded micropellets.
Dry4Good

Dry4Good Introduces New Ingredients

Dry4Good, an industrial FoodTech company specialising in the production of high-value natural ingredients, has built a technology – and an industrial facility – to solve this differently.
Crespel

Crespel & Deiters – Happy Plant Protein Partnership

Crespel & Deiters is partnering with the Finnish foodtech company Happy Plant Protein, whose novel dry extrusion process is being used in industrial production for the first time at the company’s site in Helmond, the Netherlands
Bakery fibres

Fibermaxxing 2.0: Quantity to Quality

BENEO at IFT 2026, booth S425: Grounded in Fiber Science, Driving What’s Next
Whey

Rising Whey Costs Signal Shift in Protein Markets

Specialist ingredient distributor ACI Group has warned that unprecedented demand for protein is placing significant pressure on global ingredient markets, driving up whey protein costs, tightening supply and increasing the need for more resilient formulation strategies.
Sourdough Crumpets

Jason’s Sourdough Turns Up The Crunch

Jason’s Sourdough, the UK sourdough brand, is expanding its bakery portfolio with the launch of Crumpet Thins, the latest addition to its fast-growing crumpet range, designed to bring a lighter, crispier texture to the fixture. 
Scroll to Top