Bakery
Melt&Marble achieves self-GRAS status in US for alt-fat solution
Swedish precision fermentation start-up Melt&Marble has secured self-affirmed GRAS (Generally Recognized as Safe) status in the US for its MeltyMarble fat solution.
Impossible Foods joins forces with yeast protein start-up Equii
The partnership marks Impossible's expansion into new protein-boosted products that are complementary to its meat alternatives, including grain-based breads and pasta.
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.
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