- In March 2024, Kerry Group introduced a new line of plant-based Beverage Flavoring under its “Radicle™” portfolio, targeting the growing demand for vegan and clean-label bakery products. The new formulations include plant-based emulsifiers and enzyme blends that enhance texture, shelf life, and dough handling in baked goods.
- In January 2024, Cargill launched BakeMax™ Ultra, an innovative range of bakery fats and oils developed to improve aeration, stability, and mouthfeel in pastries and cakes. This development supports bakery manufacturers seeking to optimize performance while reducing saturated fat content.
- In October 2023, Corbion N.V. expanded its sustainable bakery ingredient line with the release of a new clean-label mold inhibition solution, Verdad® MP100, which uses natural vinegar and fermentation technology to extend shelf life without synthetic additives.
- In August 2023, Lesaffre opened a new baking ingredient application center in Mexico to accelerate product development and customer collaboration across Latin America. The facility focuses on localizing solutions for artisanal and industrial bakers using innovative yeast and enzyme technologies.
