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.
The European Confederation of Yeast Producers, COFALEC, hosted the conference “Why Yeast Matters: The Art and Science of Bread Making” on May 21 at iba in Düsseldorf.
Puratos returns to iba with three new developments: a novel bakery improver that supports convenience and sustainability, sprouted grains that boost fiber content and taste, and a reimagined brioche concept that is also environmentally friendly.
The Danish fermented ingredient producer FERM FOOD ApS received EU authorization to market its fermented rapeseed cake ingredient for food. To receive authorization from the EU’s food safety authority, EFSA, applicants must conduct clinical trials and documentation.