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The bakery industry is undergoing a new transformation shaped simultaneously by rising costs, sustainability targets and growing demand for clean-label products. At the heart of this change are yeast, enzyme and fat systems, which determine product volume, texture, aroma, freshness and shelf life. Innovations ranging from the digital control of fermentation and application-specific yeast strains to enzyme solutions that replace emulsifiers and sustainable fat formulations are redefining production processes across the industry, from bread and biscuits to croissants and frozen dough.

The Codex Alimentarius Commission has adopted the world's first international standard for bakers' yeast. Developed with contributions from Türkiye, China and France, the new standard establishes a common global reference for yeast quality, safety and international trade, ushering in a new era for the global baking industry.

Angel Yeast, a global manufacturer of yeast and fermentation solutions, has begun trial production at its newly built specialty yeast facility located in the Baiyang Biotechnology Park within China’s Yichang High-tech Zone.