Puraslim lowers the fat levels in baked goods without affecting the taste. Pic: ©iStock/AND-ONE

Puratos takes a novel look at reducing fat in baked goods with virtual reality campaign

The National Research Council of Canada is giving Renaissance BioScience a funding boost to further develop its novel yeasts. Pic: ©iStock/13-Smile

Renaissance BioScience receives funding to advance next-generation yeast R&D

ADM to open flour mill in Mendota, Illinois. Pic: ADM.

ADM to open flour mill in response to bakers’ demand for flour

Grupo Bimbo has pledged to reduce its impact on the environment by reducing its carbon and water footprints, implementing a waste management plan and refining its value chain. Pic: Grupo Bimbo

Grupo Bimbo reaffirms pledge to fight climate change

Personalisation in both bread metabolism and the gut microbiome, suggests that understanding dietary effects requires integration of person-specific factors.©iStock

Sourdough or white? Trust in gut reaction to provide the answer

Agrasys, the commercial arm of Spain's research council, is looking for partners in the UK and elsewhere to commercialize it's new durum wheat/wild barley hybrid in the bakery sector. Pic: Agrasys

Spanish scientists roll out low gluten wheat alternative onto new markets

Dave’s Killer Bread, a popular organic brand in the US, is now being produced in Canada by Weston Bakeries. Pic: Weston Bakeries

Weston Bakeries taps organic trend by producing Dave’s Killer Bread in Canada

The Nutella Café in Chicago is the first restaurant owned and operated by Ferrero.

Ferrero opens world's first Nutella Café in Chicago

Limagrain Céréales Ingrédients has released its LCI Touch range that focuses on clean label ingredients. Pic: LCI

LCI adds clean touch to functional bakery ingredients

The Fédération des Entrepreneurs de Boulangerie has appointed a new president. Pic: ©iStock/pixinoo

Sébastien Touflet elected president of Fédération des Entrepreneurs de Boulangerie

More Bread