The Federation of European Manufacturers and Suppliers of Ingredients to the Bakery, Confectionery and Patisserie Industries (Fedima) has released a comprehensive manifesto aimed at shaping EU policy for the bakery sector during the upcoming 2024-2029 legislative cycle.

GoodMills Innovation launches newly developed protein blend: easy to process, sensory advantages and free of off-notes. With GoWell® Tasty Protein, GoodMills Innovation introduces a new protein blend that enables the simple production of protein-rich baked goods without compromising on taste or sensory quality.

RSSL, a leading food and life science contract research organisation, has today announced that it has secured funding from Innovate UK, the UK's national innovation agency, to establish the country's first Novel Foods Expert Network for Regulatory Challenges (NFX UK).

Scientists have warned that a chemical released during the cooking process of several family favourite foods could raise the risk of heart attacks and strokes by 60 per cent. Called acrylamide, this substance forms when starchy foods like bread, potatoes and coffee are heated, such as during baking, frying and roasting.