AB Mauri UK & Ireland

AB Mauri UK & Ireland is thrilled to announce our role as Gold Sponsors at the 2025 Baking Forum! 🎉 This exciting event brings together leaders from across the baking industry to share insights, discuss trends, and shape the future of baking. As leaders in bakery ingredients and solutions, we are committed to driving progress and supporting our industry’s growth. Join us at the forum to explore new opportunities, network with experts, and learn how AB Mauri is helping to advance the world of baking. We look forward to seeing you there!

Consumer health trends are evolving in the baking industry. At AB Mauri, we’re leveraging technology and expertise to redefine the possibilities for creating better for you baked goods. From fibre content to reducing salt without compromising flavour, we’re committed to supporting businesses in meeting rising health demands. 🍞

As we wrap up another successful year, we want to extend our heartfelt thanks to all our customers, partners, and colleagues for their continued support and collaboration. Your trust and partnership drive us to keep innovating and delivering the best in baking. Wishing you a joyful holiday season filled with warmth, happiness, and plenty of delicious bakes! Here’s to a prosperous New Year together. 🎅✨ #MerryChristmas #ABMauri #BakingCommunity

The food industry is on the cusp of exciting changes in 2025! 🧁🍞  From personalised nutrition to planet-friendly practices, here are the top trends shaping the future. Comment below the trends you think we can expect to see in 2025 👇 

The Evolution of Baking Ingredients 🍞 Over the years, baking ingredients have come a long way. From basic staples like flour, water, and yeast to today’s specialised solutions that cater to diverse dietary needs and modern production techniques, the journey of innovation in baking has been remarkable. At AB Mauri, we’re proud to be at the forefront of this evolution. By developing ingredient solutions that enhance flavour, extend shelf life, and support sustainability, we help bakers meet the demands of a fast-changing industry. #ABMauri #BakingInnovation #BakingHistory #FoodTechnology

🌾 Today sees the implementation of new legislation under The Bread and Flour (Amendment) (England) Regulations 2024, a positive step for public health. This change highlights the power of collaboration between industry and government in addressing key health challenges. #PublicHealth #FolicAcid #ABMauri

Today marks the prestigious Nobel Prize in Chemistry awards ceremony, celebrating the groundbreaking work of David Baker, honoured "for computational protein design," and Demis Hassabis and John M. Jumper, recognised "for protein structure prediction." Their contributions are driving advancements in biochemistry, medicine, and potentially shaping the future of food protein production. #NobelPrize #Chemistry #Science #StructurePrediction #FoodScience #FoodTechnology

The conversation around ultra-processed foods is gaining attention, and bread - a fundamental staple in the UK diet - is central to it. But is the narrative surrounding mass-produced bread fair? In our latest article, we explore: ✅ The origins of the ultra-processed foods classification ✅ Misconceptions surrounding mass-produced bread ✅ How the baking industry can address consumer concerns with transparency and cleaner-label solutions 📖 Read the full article and discover how we’re helping shape the future of baking #ABMauri #FoodInnovation #BakingIndustry #Sustainability

We’re proud to announce our collaboration with NCEFE at Sheffield Hallam University on a pioneering project funded by the Ripen Hub Mobility Award. Together, we can further industry efforts to mitigate salt in bread, a crucial step towards improving health and addressing inequalities in the food sector. 🌍💡 This partnership will see experts from AB Mauri’s Centre of Excellence and NCEFE join forces to: ✔️ Advance industry efforts in salt reduction ✔️ Conduct sensory panels and consumer testing to explore preferences and mitigation points, led by Caroline Millman ✔️ Facilitate knowledge exchange with reciprocal training using innovative technology, including the cutting-edge E-Tongue housed at NCEFE Our shared goal? Driving sustainable innovation while delivering healthier products for consumers. 🍞✨ We’re thrilled to support the next generation of researchers like Jessica Limb, who will work alongside Matt Green and Vicky McColl in shaping a healthier and more equitable food future. A huge thank you to the Ripen Hub Mobility Award for enabling this impactful collaboration. #SaltReduction #SustainableInnovations #FoodTechnology #BakingIndustry

We were delighted to attend the launch of the National Alternative Protein Innovation Centre (NAPIC) last Friday at the University of Leeds! 🌱 With the UK’s alternative protein market projected to grow to £6.8 billion by 2035, NAPIC brings academia and industry together to drive innovation, sustainability, and job creation. Our Head of Research Development, Matt Green, represented AB Mauri UK&I, highlighting our commitment to shaping the future of alternative proteins in collaboration with leading experts across the value chain. #NAPIC #NAPICLaunch #AlternativeProteins #Sustainability #ABMauri