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baked goods
The Better Meat Co rebrands as BMC Ingredients to highlight expanded applications for mycelium solution
The Better Meat Co has announced that it will rebrand itself as BMC Ingredients, a new trade name reflecting the broader food applications for its Rhiza mycelium ingredient.
Lazy Day adds new Caramel Blondies and Choca Mocha Squares to free-from bakery range
Scottish free-from bakery brand Lazy Day has unveiled two new additions to its line-up: Caramel Blondie and Choca Mocha Squares.
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.
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.
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.
Goodmills Innovation presents flour mix for pinsa
GoodMills Innovation has launched a new flour mix for pinsa, combining wheat, rice and chickpea flour with dried sourdough.
GoodMills Innovation unveils new plant-based protein blend for baked goods
GoodMills Innovation has unveiled a new plant-based protein blend designed to support formulation of protein-rich baked goods.
PoLoPo partners with CSM Ingredients to bring egg-free ovalbumin to baking market
The strategic partnership is set to help bring PoLoPo’s egg-free egg protein – grown in potatoes – to the commercial baking market.
Oggs debuts seasonal new additions to cake range
UK plant-based bakery brand Oggs has extended its range of ‘Cruelty Free Cakes’ with two new products ahead of the festive season.
Ingood by Olga presents fermented lentil-based egg alternative
Ingood by Olga, a French plant-based ingredients specialist, has developed an egg replacement solution made from fermented lentil powder.
GoodMills Innovation presents new plant-based ingredient solutions
GoodMills Innovation has announced it will showcase several new plant-based ingredient solutions at the FiE event in Germany next month.
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