The bread and bakery sector is undergoing a dynamic transformation, fuelled by evolving consumer preferences and technological advancements.
As health-consciousness grows, consumers demand products that balance indulgence with nutritional benefits. Artisan-style baked goods, plant-based ingredients and sustainability-driven innovations are shaping the future of this industry. Bakeries are also facing challenges such as fluctuating raw material costs, increased competition and the need for extended shelf-life solutions. However, these challenges present opportunities for innovation, with new ingredients that enhance taste, texture, and nutritional value.
From regenerative flours to high-protein blends and prebiotic fibres, ingredient suppliers are introducing groundbreaking solutions that cater to both industrial-scale bakeries and artisan bakers. This roundup explores the latest innovations designed to elevate the bread and bakery sector.
Premium pinsa bases with artisanal appeal
GoodMills Innovation has introduced Pinsa 100%, a versatile flour mix that enables bakers to expand their portfolio with a rustic, artisan-style pizza base. Combining wheat, rice and chickpea flour, with a sourdough component, the mix creates a light, crispy base with its distinctive artisan appearance. It can be efficiently pre-produced, frozen and freshly baked as required, making it an attractive solution for both retail and foodservice operators.
Adapted for processing on existing production lines, the dough undergoes a two-step baking process. It is machine-processed to the desired weight before being refrigerated for about 24 hours. The next day, fingertip pressing of the dough creates the characteristic irregular surface, giving it a handcrafted look. The first baking process follows, after which the bases can be frozen or delivered immediately. This enables optimal resource utilisation, allowing bakers to produce pinsa bases whenever time allows and store them for later use.
“Pinsa 100% not only impresses with its rustic, handmade character but also with its ease of handling during production,” said André Bordes, product developer & application technician at GoodMills Innovation.
In addition to the classic savoury-topped pinsa, the mix is suitable for a variety of applications, including filled snack pockets, focaccia, and grilled bread.
A versatile plant-based protein blend
GoodMills Innovation has also launched GoWell Tasty Protein designed for bakery applications. Featuring a balanced mix of fava beans, yellow peas, sunflower seeds and wheat, the blend boasts 60% protein content while avoiding the off notes typically associated with plant proteins.
Ideal for burger buns, sandwich rolls, pretzels and pancakes, it enhances texture and maintains a neutral flavour. It integrates seamlessly into existing recipes, allowing producers to market vegan and high protein claims to attract a broader customer base.
As protein-enriched baked goods gain traction, this ingredient provides a cost-effective and scalable solution for bakery manufacturers.
A healthier take on kids’ snacks
Vivagran SL has developed Brionut, a baked, brioche-style doughnut made with Tritordeum flour, offering a healthier alternative to industrial pastries.
Designed for children aged 4 to 10, Brionut contains 39% less fat and 25% less sugar than conventional options. It is enriched with lutein for eye health, along with high levels of fibre and protein. Key ingredients - honey and chocolate drops - add flavour while maintaining a balanced nutritional profile.
Vivagran has also launched a marketing and training campaign to help bakers promote Brionut as a standout product in the healthy snack segment. Available until 30 June, participating bakers receive access to recipes, preparation guidelines and promotional materials. The campaign is supported by national producers and distributors of Tritordeum flour, as well as artisan bakeries throughout Spain. Additionally, a contest launching on 17 March will reward a home baker with a year’s supply of Tritordeum flour.
“With Brionut, we want to transform the way children enjoy their snacks, giving prominence back to the artisan baker as a creator of delicious and responsible options,” said Etienne Vassiliadis, CEO of Vivagran.
Regenerative flour for sustainable baking
Eurostar Commodities has launched Rise Re:Gen, a 100% British regenerative flour made from wheat that is farmed using regenerative agriculture practices.
Developed in collaboration with The Green Farm Collective (GFC), the flour supports reduced pesticide use, increased carbon capture and improved biodiversity. Available in Strong White Flour and All-Purpose Flour in 16kg packs, Eurostar emphasises both its sustainability credentials and superior baking performance.
“This is a significant launch for the UK food industry,” said Diane Crabtree, sales manager at Eurostar Commodities. “With Rise Re:Gen, we’re not just offering a product; we’re offering a solution. Our flours cater to environmentally conscious manufacturers who seek sustainability without compromising taste or performance.”
Eurostar’s production facility has been awarded BRCGS standard double AA accreditation for high-quality standards.
Extending the shelf life of bread
Innophos has expanded its Levair portfolio with a cutting-edge solution for extending the shelf life of bread. Levair ESL for Bread allows bakeries to centralise inventory, extend distribution reach and improve efficiency through longer production runs.
By controlling microbial growth and maintaining freshness, it also helps to reduce food waste, optimise inventory and enhance profitability for commercial bakeries. It also aligns with sustainability efforts by minimising expired product losses.
“Our team has developed a unique solution that tackles the dual challenge of controlling microbial growth and maintaining freshness,” said Dr Karen Winkowski, VP of Innovation at Innophos. “By doing so, we’re not only helping bakeries improve their bottom line but also contributing to sustainability by reducing the carbon footprint of baked products.”
The new SKU is part of the Levair Baking Solutions portfolio, which includes non-aluminum-based solutions designed to improve texture, enhance batter stability, and fortify products with calcium.
A low-FODMAP prebiotic fibre
Comet has announced that its Arrabina prebiotic dietary fibre has received FODMAP Friendly certification.
The gluten-free wheat fibre extract is rich in arabinoxylans, lignin, and polyphenols, supporting gut health and overall well-being. Given the rise in low-FODMAP diets, bakeries can use it in fibre-enriched breads, rolls and other baked goods to cater to consumers with digestive sensitivities, including IBS sufferers.
Consumer awareness of low-FODMAP diets is growing, with TikTok searches for ‘low FODMAP diet’ + ‘#lowfodmap’ exceeding 61 million views and 1,000% quarterly growth. Additionally, Google searches for ‘irritable bowel syndrome’ averaged 550,000 monthly queries over the past year.
“Customers who include Arrabina in their product formulations align with current consumer interest in a low FODMAP diet while delivering essential fibre benefits,” said Bob Turner, VP of Sales at Comet. “This certification validates that our Wheat Fibre Extract is well-tolerated by people with FODMAP sensitivities.”
