Bread Matters

Double the Celebration, Double the Innovation: May is All About Baking!

May is a special month for the baking industry – with not just one, but two occasions celebrating bread and baked goods. On May 5, we mark the Day of German Bread, followed by World Baking Day on May 17.

These moments are a great reminder of how diverse, innovative, and essential bakery products are across cultures and markets.

At JRS, we are proud to support the baking industry with tailored solutions for modern nutritional needs. Whether it’s fiber enrichment, fat reduction, or the development of gluten-free and vegan baked goods, our VITACEL® Dietary Fibers and VIVAPUR® Functional Ingredients enable manufacturers to meet evolving consumer demands without compromising on quality.

A highlight this year rye bread has been named “Bread of the Year 2026” by the German Bread Institute. For both 100 % rye bread and mixed rye breads, JRS offers solutions using VITACEL® Apple Fiber andVITACEL® Psyllium that can support a “high in fiber” claim while also improving fresh-keeping. The characteristic sourdough flavor can be perfectly balanced with the subtle natural sweetness of VITACEL® Apple Fiber – creating a harmonious taste experience that consumers love.

Let’s celebrate the craft of baking and continue shaping the future of better-for-you bakery products together.