12-Sep-2022 By Anthony Myers
Puratos, the food ingredients and services supplier for the bakery, patisserie and chocolate sectors has announced a new partnership with Shiru, a functional ingredient company for the food industry.
09-Dec-2021 By Elizabeth Crawford
Move over sourdough, a new era of baking is rising in 2022 that focuses less on practicality and austerity and more on decadence, extraordinary experiences, celebration and holistic well-being, according to industry insiders.
09-Jun-2021 By Anthony Myers
Premium UK chocolate brand Firetree has responded to the home baking trend that has swept the country since the beginning of the coronavirus pandemic by launching ‘Create with Firetree’.
24-Aug-2020 By Anthony Myers
San Francisco Bay Area chocolate maker, Guittard Chocolate Company, is launching its celebrated, Fairtrade certified chocolate chips into premium grocer Waitrose stores in the UK for the first time, it has announced.
24-Jun-2020 By Anthony Myers
Endangered Species Chocolate (ESC) has announced it is launching its first plant-based milk chocolate chip, following success of its Oat Milk Chocolate Bars earlier this year.
05-Jun-2019 By Kristine Sherred
The chocolatier blends its supply, already known in the baking aisle, into mixes ready for consumers to bake ‘premium’ desserts at home.
23-Jan-2018 By Gill Hyslop
ProSweets/ISM is not only about confectionery. Hundreds of bakery and snack makers will also tout their services– here are just a few examples of what they have to offer in Cologne, Germany (January 28 to 31, 2018).
05-Dec-2017 By Douglas Yu
Bakers using Olam Cocoa’s nib-alkalized black cocoa powder will significantly reduce sodium in their final products.
24-Jul-2017 By Jenny Eagle
Belgian biscuit manufacturer Destrooper-Olivier has partnered with Gerhard Schubert after meeting them at the 2016 ProSweets trade fair in Cologne.
15-May-2017 By Jenny Eagle
GEA debuted its Comas cupcake production line and Imaforni multi-zone tunnel oven for crackers, cakes, pies, biscuits and cookie manufacturing at Interpack.
Bakery China 2017
12-May-2017 By Gill Hyslop
China’s diverse bakery industry – encompassing bakers of traditional ‘pinyin’ (literally translated as ‘Chinese style cakes and snacks’) and producers of modern items like croissants and waffles – is growing at a rate that far exceeds most other segments.
31-Mar-2017 By Oliver Nieburg
Praim Group is to produce a bakery-inspired chocolate bar range for Grupo Bimbo’s subsidiary Entenmann's.
03-Mar-2017 By Gill Hyslop
Daelmans has been making the caramel waffles for over 100 years and today, is the worldwide market leader, producing several million of the speciality biscuits in its bakeries daily.
26-Jan-2017 By Jenny Eagle
Herza has launched ‘Paleo cocoa’ shavings made from pure organic cocoa mass in response to an increasing demand for chocolate with a high cocoa content.
04-Nov-2016 By Jenny Eagle
Sonoco has acquired Plastic Packaging Inc. (PPI), which makes flexible packaging for confectionery, baked goods and frozen products, among others.
28-Sep-2016 By Jenny Eagle
Demand for packaging materials that provide greater protection to their contents such as confectionery and baked goods is growing, according to Smithers Pira.
28-Jun-2016 By Jenny Eagle
Sugar cone manufacturer Biscuits Dupon has partnered with Franz Haas Food Equipment to install two Caiman-D-300 lines to produce 18,000 sugar cones per hour at its factory in Spain.
30-Aug-2013 By Oliver Nieburg
London’s US-style store chain Hummingbird Bakery is seeking firms interested in making Hummingbird branded ice cream, confectionery, and long shelf-life bakery.
Toray Plastics (America) has unveiled a film for gas-flushed packaging applications offering enhanced oxygen and moisture barrier properties.
13-Dec-2012 By Kacey Culliney
Taura Natural Ingredients has developed a range of natural concentrated fruit pieces to specifically target and cater to the needs of artisan chocolatiers and bakers.
18-Oct-2012 By Kacey Culliney
Flowers Foods and The Hershey Company have launched a new cake range under their licensed-product collaboration.
DKSH opens bakery and confectionery innovation centre in Thailand
22-Jun-2011 By Ankush Chibber
DKSH Holdings Ltd, the Swiss market expansion services group, has invested in a new innovation centre in Thailand as part of an initiative to introduce new concepts and ingredients to the local confectionery and bakery industry.
Special Edition: alternatives to carbon heavy processes
26-May-2011 By Jane Byrne
Little industry interest in scaling up alternatives to the energy intensive conventional stoving method for jellies parked a UK agency’s bid to develop a microwave based method but low carbon technology projects in dairy and bakery are taking off.
New technologies can slash bakers’ energy usage and cooking times - research
Special Edition: Alternatives to carbon heavy processes
24-May-2011 By Helen Glaberson
A novel combination of microwave and infrared heating technologies can drastically cut energy usage and cooking times during bread production, according to the results of a new Swedish-based project.
Chewing gum wrap equipment supplier Loesch leverages sector growth
11-Mar-2011 By Jane Byrne
The market for chewing gum sticks is experiencing a boom on the strength of modern carton packs, claims LoeschPack, which is launching new gum wrapping equipment at Interpack that it claims operates a speed of 3,000 sticks per minute.
IBA success reflects resilient baking industry
12-Oct-2009 By Rory Harrington
IBA show organisers have hailed the success of last week’s event in Düsseldorf, Germany, as a “clear vote of confidence” in the baking sector and its resilience to the global downturn.
Real Good Food combines bakery and sugar divisions
16-Jan-2009 By Sarah Hills
The Real Good Food Company has announced it is consolidating two of its businesses which serve the baking industry to stream-line its management team and build on innovation capabilities.
Icing reformulated to meet health and wellness demand
17-Jul-2008 By Jane Byrne
A product reformulation provides naturally derived icing for use in toppings and eye-catching decoration on baked goods, according to supplier BakeMark.
CSM researches egg replacers amid rising costs for bakers
08-Jul-2008 By Lindsey Partos
Amid rising prices for egg-based ingredients, Dutch bakery
ingredients firm CSM examines opportunities for bakers to cut costs
in their formulations.
CSM opens the doors to its new innovation centre
27-Jun-2008 By Laura Crowley
Bakery ingredients company CSM opened a new innovation centre in Germany yesterday to focus on developing bakery ingredients for the international market.
Fairtrade Foundation aims to boost bakery market share
02-Jun-2008 By Linda Rano
The Fairtrade Foundation wants the UK market for Fairtrade products
to reach £2bn a year, four times the current level, by 2012,
according to its recent report Tipping the Balance.
Cargill opens innovation centre for bakers
06-May-2008 By Annie Launois and Jess Halliday
Cargill has opened a new bakery product innovation centre in
Minneapolis which is aimed at helping clients develop
differentiated bakery products and reducing time to market.
Camera launched for bakery oven inspection
29-Feb-2008 By Charlotte Eyre
A new cableless video system allows bakery manufacturers to inspect
the inside of their oven using only the oven's own conveyor belt
and a camera, the manufacturer claims.
New glazing protects frozen doughnuts, manufacturer claims
22-Oct-2007 By staff reporter
BakeMark UK has developed a glazed ring doughnut which it claims is
eye catching and stops the food product from deteriorating when
IBIE gets underway in Florida
08-Oct-2007 By staff reporter
Heavyweights in the bakery industry are this week showcasing their
latest innovations in Orlando, Florida, at the International Baking
Industry Exposition, where millions of dollars of deals are
expected to close over the next four...
Replacement ingredient cuts fat, manufacturer claims
25-Jul-2007 By Karen Willmer
A new ingredient replacement for margarine or oil
can reduce the fat content of some baked goods by 10 to 50 per
cent, its manufacturer claims.
Real Good Food focuses on sugar and bakery
12-Jul-2007 By Karen Willmer
Real Good Food said this week it is focusing upon its sugar and
bakery sectors following the disposal of its fish business.
Cognis updates Lametop bakery emulsifier line
14-Jun-2007 By Jess Halliday
Cognis has developed a new Lametop 500 line of emulsifiers for the
European bakery industry that it says is more sophisticated than
previous offerings and can improve product volume at a lower cost.
CSM expands North American bakery segments
13-Jun-2007 By Karen Willmer
CSM announced this week its acquisition of the North American
bakery supplier Titterington's, as the company aims to
expand its operations in the region.
DSM enzyme offers better high-fibre bread stability
18-May-2007 By Catherine Boal
Ingredients specialist DSM is helping bakers target the lucrative
health-conscious market with its newest enzyme product, designed to
overcome the typical obstacles associated with producing high fibre
Bakers offered new moisture resistant sugar product
23-Apr-2007 By Catherine Boal
UK sugar processor British Sugar has developed a new line of
moisture-resistant sugar to its dry ingredients range for bakers,
which it claims can prolong shelf life and improve product quality.
Coatings protect bake-in packaging
12-Apr-2007 By Catherine Boal
US based packaging firm Michelman is set to unveil a raft of
bake-in coating solutions for the bakery industry at trade fairs
Sugar reform continues to leave a sour taste
27-Mar-2007 By Catherine Boal
EU sugar reform combined with unfavourable trading conditions in
the UK are continuing to hit food manufacturers hard - denting
profits and squeezing margins.
Baking breakthrough improves product quality
07-Mar-2007 By Catherine Boal
Bakers could soon be benefiting from new technology developed to
ensure high standards of product quality and appearance are met
while maximising efficiency, cutting costs and reducing waste.
DSM baking enzyme boosts batter, cuts costs
13-Feb-2007 By staff reporter
Ingredients manufacturer DSM has developed a new enzyme for the
cake and pastry industry which promises to cut raw material costs
while improving product quality.
Low-fat peanut flour improves bakery texture, study
25-Jan-2007 By Catherine Boal
Low fat varieties of peanut flour - a common ingredient in many
baked goods - can improve food texture and efficiency during the
baking process, according to scientists from the US Agricultural
Research Service (ARS).
Baking invention cuts spoilage, lengthens shelf-life.
15-Dec-2006 By Catherine Boal
Scientists have devised a means of preventing contamination of
commercially baked bread - helping manufacturers to minimise the
loss caused by spoilage and halt the common problem of 'ropey
Double wall packaging extends bakery shelf-life
30-Nov-2006 By Catherine Boal
A French inventor has developed an innovative new way to ensure
bread is kept fresher for longer, while safeguarding quality and
Science lesson could boost bakery output
16-Nov-2006 By Catherine Boal
UK R&D group, the Camden & Chorleywood Food Research
Association (CCFRA) is offering a food science course to bakery
manufacturers in order to boost their optimisation of raw materials
and increase productivity.
Novozymes develops alternative to chemical baking additives
06-Nov-2006 By Anthony Fletcher
Novozymes has developed what it describes as a 'cost-effective new
baking enzyme' that can replace chemical emulsifiers and reduce