CSM Ingredients (Nexture) introduced Nuaré, a new, carob-based range of cocoa alternatives designed for use in baking and ice cream formulations. The new solution also addresses market volatility concerns and growing sustainability demands.
COFALEC, welcomes the publication of ISO standard 23983:2025 – Food products — Characteristics of fresh and dry baker’s yeast, the first international standard dedicated to baker’s yeast.
Backaldrin launched Sabia 2.0, a new version of its popular Sabia solution for baked goods’ flavor and appearance. The company further developed the popular solution to support creative baking ideas.
GoodMills Innovation launches High-MAC brans, which help enrich baked goods with fiber and preserve the desired texture, volume and flavor of the products. The finely milled and physically stabilized brans made from wheat, rye and spelt can be incorporated into a wide range of applications.
Following exclusive negotiations with Moulins Soufflet, a subsidiary of Groupe InVivo, Lallemand acquired French ingredient maker AIT Ingredients. The sale was finalized on June 26, 2025.
MicroBioGen, an Australian-based leader in yeast biotechnology, established a worldwide exclusive license and collaboration agreement with Lesaffre. This global partnership will initially focus on three core areas: Baking, Food, and Biochemicals.
Fermentation-based ingredients support dough processing and clean/er labels. With the right recipe, it’s a win-win, when manufacturing better-for-you baked goods.
Sourdough makes one of the most powerful
ingredients in a bakery. It can tell a story about
tradition and creative, personal interpretations. Unique sourdough notes can define a bakery.
