CUTTING-EDGE BAKERY TECHNOLOGY


Precision fermentation moves closer to bakery reality


While ovens, mixers and processing lines remain central to bakery innovation, some of the most transformative technology is now happening further upstream — in how key functional


ingredients


are developed and scaled. A clear example is the new precision- and biomass-fermentation pilot facility being built by the Biotechnology Fermentation Factory (BFF) at the NIZO Food Innovation Campus in Ede, the Netherlands, with GEA selected to deliver and commission the full upscaling line. Scheduled


for installation in


human operators for higher-value tasks. Advances like these reflect a broader


shift: robots are being designed not just to replicate human motion, but to interact intelligently with products and the environment. At IBIE 2025, JLS’s robotic system was recognised with top honours in the automation category for suppliers, underscoring how robotics is becoming central to modern bakery operations. Alongside full-line robotic systems, specialist solutions like ABI Ltd’s KATANA II robotic scoring system are bringing precision and flexibility to tasks traditionally dependent on human skill. Combining a 3D vision system with multiple interchangeable tools, the scoring robot can adapt to different dough shapes and patterns without requiring extensive operator programming — a game-changer for medium to high-volume artisan bread production. This richer, more flexible layer of


robotics is emerging precisely because bakeries today need machines that can adapt to product diversity, shorter runs and rapid changeovers. Rather than simply replicating muscle, modern robots are equipped with vision systems and intelligent control that allow them to learn from production conditions and adjust on the fly.


2026 with pilot operations starting in 2027, the open-access facility is designed to close a critical gap between lab-scale fermentation and commercial food production. GEA’s scope includes an integrated, food- grade upstream-to-downstream line anchored by 1,000- and 10,000-litre fermenters, supporting controlled fermentation, cell harvest and filtration for recovery and polishing. For ingredient developers, this provides the missing “middle scale” needed to generate decision-grade data and application-ready material. For the bakery sector, the


implications are significant. Precision fermentation is increasingly used to produce animal- free egg-white proteins for aeration


and structure, dairy proteins for crumb softness and browning, and specialty enzymes that improve dough handling, shelf life and clean- label performance. However, many of these ingredients have struggled to reach bakeries due to scale-up risk and limited food-grade pilot capacity. By validating processes under realistic industrial conditions, BFF’s model reduces uncertainty before ingredients enter bakery formulation and plant trials. GEA positions the project as a


logical next step beyond proof-of- concept, enabling faster translation of biotechnology into scalable food applications. By connecting fermentation, primary recovery and downstream processing on a single campus, the facility allows ingredient developers to move more confidently toward first commercial orders. Although bakeries will not


interact directly with the fermenters themselves, this kind of infrastructure is becoming a foundational


technology behind


future bakery formulations — accelerating access to


novel


proteins and functional ingredients that


meet performance,


sustainability and regulatory expectations without compromising on baking quality.


Exterior view of the building that will host BFF’s open-access pilot facility. (Image: NIZO/BFF)]


DECEMBER/JANUARY 2025/26 • KENNEDY’S BAKERY PRODUCTION • 15


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