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Decontamination Method Preserves Egg Quality

Eggs, research, USask

Scientists at the University of Saskatchewan (USask) have announced a groundbreaking discovery in egg decontamination methods…

Clean label to dominate portfolios, Ingredion’s research shows

bakery, clean label, Ingredion, research

A new wave of research from Ingredion shows that clean label products are set to dominate product portfolios within the next two…

EPP supplies oven for baking research

bakery, Convection oven, EPP, research, University of Reading

The University of Reading has installed a MIWE aero 8-tray convection oven, supplied by equipment supplier EPP, to enable consistent…

Partnership to commercialise precision fermentation

bakery, Fermentation process, Kalsec, research, Willow Biosciences

A Master Services Agreement (MSA) to develop and commercialise a precision fermentation production process.

OU study shows challenges facing small bakeries

bakery, craft bakers association, Open University, real bread campaign, research, Small bakeries

A new, Open University study has found that the number of small bakery businesses in the UK has increased over recent years.

Specialty yeast market worth $4.6 billion by 2027

research, specialty yeast, yeast

The Specialty Yeast Market is estimated to be valued at USD 3.2 billion in 2022, and projected to reach 4.6 billion by 2027

Global baking ingredients market future

baking, global baking ingredients, market research, research

The Global Baking Ingredients Market Is Expected To Reach USD 26.46 Billion By 2029 At A CAGR Of 6.0 percent, finds a report

High-intensity sweeteners market worth $4.2bn by 2029

high intensity sweeteners, research, sweeteners

According to new market research by Meticulous Research, the high-intensity sweeteners market is projected to reach $4.2 billion by 2029

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