Bakery
Leaft Foods partners with Foodstuffs South Island to explore use of leaf protein in baked goods
New Zealand-based start-up Leaft Foods has partnered with retail cooperative Foodstuffs South Island, to explore the use of its Rubisco leaf protein ingredient in a range of bakery products.
Crave expands frozen bakery range with Choccy Dodoughs launch
Free-from snack brand Crave is set to expand its frozen bakery range with the launch of Choccy Dodoughs in Morrisons stores from 4 January 2026.
Lasenor teams up with Meala to present texturizing pea protein for egg-reduced muffins
Spanish bakery solutions company Lasenor has debuted a clean label, texturizing protein specifically designed for commercial bakery applications, in collaboration with Israeli start-up Meala FoodTech.
CSM Ingredients introduces cocoa alternative ingredient range, Nuaré
CSM Ingredients has introduced Nuaré, a new carob-based range of cocoa alternatives for bakery and ice cream applications.
Green Spot Technologies secures €5m to scale ingredient production
French start-up Green Spot Technologies has raised €5 million to introduce a new brand of fermented ingredients for bakery, pastries and chocolate.
Innovation in egg alternatives: The next generation
CSM Ingredients launched in April 2025 Egg ’n Easy Plus, the latest advancement in its Egg ’n Easy range for egg reduction in bakery.
Meala responds to demand for vegan and clean label bakery solutions with single-ingredient egg replacer
Meala FoodTech has launched Groundbaker, a single-ingredient pea protein solution designed to replicate the multifunctional performance of eggs in bakery applications.
Opinion: Unlocking the power of barley protein
ClonBio Foods' Declan Rooney outlines barley's potential as an ingredient poised to meet growing demand for healthy protein and fibre in baked goods and snacks.
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