Voting is now open for the Ingredient of the Year category at the International Bakery Awards 2026, giving readers the opportunity to recognise outstanding bakery ingredients demonstrating innovation, functionality and technical excellence.
The award celebrates the creativity and expertise behind bakery ingredients, recognising suppliers developing innovative solutions that improve taste, texture, quality, sustainability and manufacturing performance across the global bakery industry.
Recognising Bakery Ingredient Innovation
This year’s shortlist brings together four finalists representing different areas of ingredient innovation, from natural flavour development and dough processing to plant-based alternatives and advanced preservation solutions.
The finalists for Ingredient of the Year 2026 are:
Natural Caramelised Banana Flavour – Developed by I.T.S, this natural flavour combines sweet, ripe banana with caramel and warm cooked notes, offering manufacturers a richer alternative to traditional banana flavours. Designed for cakes, pastries, fillings and other sweet bakery applications, it responds to growing consumer interest in indulgent flavour profiles.
FABUMIN – This clean-label, plant-based ingredient provides an alternative to conventional egg and milk proteins in bakery production. Derived from legume protein and plant fibre, FABUMIN offers whipping, binding, emulsification and moisture-retention properties, helping manufacturers simplify formulations, improve cost efficiency and support more sustainable production.
GOOD NatureRelax® – Developed by GoodMills Innovation, this clean-label ingredient uses stabilised, finely ground wheat germ to reduce excessive dough elasticity and improve processing performance. Suitable for applications including croissants, baguettes and pizza, it supports easier dough handling, more consistent shaping and reduced kneading times.
VERDAD® Essence WH100 – Developed by Corbion, this fermentation-derived cultured wheat ingredient offers a natural preservation solution for bakery manufacturers. Designed to inhibit mould growth in products including bread, buns, wraps and tortillas, it helps extend shelf life, reduce food waste and maintain product quality without relying on conventional preservatives.
Together, the finalists highlight the diversity of ingredient development across the bakery industry and the different approaches suppliers are taking to address changing consumer expectations and manufacturing requirements.
Joseph Clarke, Senior Editor of International Bakery, said: “The quality and diversity of nominations we have received this year highlight the creativity, innovation and expertise driving the global bakery industry forward. From exciting new products and innovative ingredients to advanced manufacturing technologies and inspirational industry leaders, there are some exceptional achievements to recognise.
“Now it is over to our readers to decide who deserves to win from our finalists. These awards provide an opportunity for the industry to celebrate the products, solutions and individuals making a genuine contribution to the future of baking, and I would encourage everyone across the sector to get involved and cast their votes.”
Cast Your Vote Today
Voting for Ingredient of the Year is now open here
Readers can explore the four shortlisted ingredients before selecting the innovation they believe deserves this year’s award.
Voting closes on 9 November 2026.
The winner of Ingredient of the Year will be revealed during the International Bakery Awards 2026 ceremony on Thursday, 26 November, broadcast via LinkedIn Live.
