MILLBIO is celebrating a successful UK product launch at Fi Europe 2025 in Paris, which saw them partner with a leading academic expert to highlight how the sector can make bread healthier at the Ingredients & Innovation showcase.
The pioneering natural bakery ingredients company launched its next generation PANVIVO GPL1ve – developed in partnership with leading universities and research centres – at Fi Europe earlier this month.
Millbio also hosted a guest lecture with Professor Frost, Professor of Nutrition and Dietetics at Imperial College London, gave an evening lecture at the showcase on making ‘Bread Desirable Again – guideline alignment and functionality.’
Millbio’s new ingredient product responds directly to changing market demands, supporting UK manufacturers who are looking to regain sales and relevance in an era where the functional food trend has challenged traditional bread categories.
The global conversation around food is changing rapidly, with Ultra-Processed Foods (UPFs) and GLP-1 therapies challenging how we define ‘healthy.’ Millbio is accelerating a new era in bakery, building on its established expertise in clean label preservation with an enhanced strategy focused on authentic, evidence-based nutrition.
PANVIVIO GLP1v draws on advanced academic research with leading universities and uses advanced fibres, sprouted cereal grains, pulse flour, enhanced protein sources and sour doughs. Millbio’s enriched product line responds to modern eating patterns and scientific research linking better microbiome health with satiety and digestion.
Alessandro Boggiani, CEO of Millbio, said: “Professor Frost provided insight as to why now is the right time to evolve bread ingredients. Consumption has been falling for decades, driven by concerns about glucose, gluten, and now the impact of GLP-1 drugs. Yet bread is still eaten by more than 95% of people and provides a fifth of our fibre intake. This creates a unique opportunity: by redesigning bread with ingredients that positively influence GLP-1, appetite, and metabolic health, we can transform a daily staple into a food that supports modern nutritional needs. Innovations like Panvivo GPL1 arrive at exactly the right time.”
Millbio invites UK bakeries, manufacturers, technical specialists, and partners to learn more about PANVIVO GPL1ve and to connect regarding collaborations and market opportunities.
