These consumers still want to purchase indulgent pastries or breads out-of-home or on-the-go, but these days are placing more emphasis on treats that are guilt-free.
Consumers will not compromise on taste, but they are asking ‘weirder’ questions about the origins, ingredients and benefits of their food, according to Ipsos survey data and industry thought leaders who spoke at Puratos’ Taste Tomorrow event in Chicago,...
The global outlook for bakery and confectionery product inspection technology sales will see steady growth up to 2025 with Asia Pacific (APAC) remaining the largest market.
Brazil’s biscuit, pasta and industrial cake and bread industry has seen annual sales increase 11.5% to BRL 32.20bn ($10.56bn), up from BRL 28.88bn in 2013, announced the leading trade association in the sector.
Brazil’s National Biscuit Industry Association (ANIB) is merging with the country’s Association of Pasta Manufacturers (ABIMA), which also represents the processed bread and industrial cakes sector, to form a new national organization for the country’s...
3M Food Safety has launched an indicator test that enables the detection of yeasts and molds in as little as 48 hours, improving on conventional agar methods.
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.
Market expansion group DKSH has announced plans to open its second innovation centre in Mumbai, India to help companies introduce confectionery and bakery products tailored to the Indian market.
FoodNavigator's Snack Size Science brings you the week's top science every two weeks. This week we look at how to make chocolate cake healthier, and boosting the nutritional profile of gluten-free bread.
Ingredients and flavours supplier Synergy has developed a range of
natural bread aromas designed to capture artisan bakery qualities
in products with a reduced salt content.
Many UK biscuit and cake products have reached their salt-reduction
limit, thanks to bakers' efforts to cut salt components, according
to Barbara Gallani, manager of the Food and Drink Federation's
Biscuit, Cake, Chocolate...
The perfect wholemeal sandwich is moving closer to the plate thanks
to research into bubbles in bread at the School of Chemical
Engineering and Analytical Science at Manchester University in the
UK.
DSM Food Specialities is introducing a new enzyme in its Let's
BakeZyme range, this time targeting dough development, crumb colour
and volume in white bread
US scientists have produced a pizza with enhanced antioxidant
content in the crust, aimed to boost antioxidant defences and
protect against oxidative stress.
US based ingredients company Savoury Systems International (SSI)
has expanded its range of salt replacers - helping bakers appeal to
the growing number of consumers seeking to cut salt from their
diet.
Bakery Equipment supplier Stable Micro Systems has developed a new
way of determining bread softness and freshness in pre-packaged
loaves - allowing manufacturers to test store-ready bread without
risking damage.
Allied Bakeries' Kingsmill sliced bread brand has been hit with a
new round of sabotage,with the company reporting the new incidents
to the UK's food regulator over the holidays.
A new heat-resistant printed film is to be launched by European
packaging group Sealed Air Cryovac, allowing in-store bakeries to
bake products in already labelled packaging.
Like many UK bakers, food group RHM, who own the Mr Kipling and
Hovis brands, has been feeling the heat from an exceptionally warm
summer driving up wheat prices.
French ingredients firm Lesaffre has developed a baking improver
which allows bread that has been frozen after high temperature
baking to be ready within three minutes, without the flaking
problem common in such products.
Ingredients group Zeelandia is introducing one of the world's
oldest grains to the European functional bread market in a bid to
target middle-aged consumers.
Belgium-based Puratos has published research into the use of
dextrans in sourdoughs, producing an "innovative functional
ingredient for the bakery industry."
Equipment to improve quality and minimise dough damage while
lowering production costs will be introduced to the wider European
market for the first time at the international baking fair in
Munich this week.
A new baking enzyme which aims to cut costs on the production line
and increase the shelf life of bakery products has been launched by
ingredients giant Danisco.
Fire has devastated a UK bakery plant owned by struggling food
processors, Northern Foods, in an incident likely to harm their
already faltering profits.
Bakers using APV Baker's Tweedy range of mixing machines can now
improve the quality of their products and cut costs by attaching a
pressure and vacuum mixing package to the machines, says the bakery
equipment supplier.
German health ingredients firm Cognis has introduced an
emulsifier-protein compound targeted for use in bakery
applications, which claims to replace the need to use eggs in
formulations without any significant changes to taste or...
Bakers can significantly improve bread quality and volume and also
reduce levels of bread improver ingredients by fitting a special
moulding head onto their existing dough moulders, say manufacturers
APV Baker.
A new version of an image analysis system for baked products has
been launched, designed to make quality control and ingredient
testing an easier and faster process for the bakery industry.
Researchers in Ireland may have developed a naturally occurring
enzyme preparation for baking, which increases loaf volume and
crumb softness while also extending shelf life by three days.
DSM, the largest food fermentation company in the world (in value
terms) sees its combined food units beating industry growth for the
year, but bakery still under pressure, reports Lindsey
Partos.
Food scientists continue the challenge to come up with food
ingredients suitable for consumers unable to eat wheat, rye or
barley-based foods because of a reaction to the gluten protein
found in these grains.
Only two out of over 100 'standard' food products in a recent
survey of retailers' own brand foods met with salt slashing targets
set by the UK's food watchdog, suggesting ongoing research into
reducing the content...
A new bakery capable of producing up to 70 million bread loaves per
year is set to be built in Moscow by Swedish firm Cerealia to serve
the growing convenience food industry with cosmopolitan products -
and by-pass customs duties,...
Food makers encouraged to position self-indulgent products as
rewards rather than functional as premium foods in UK top billon
euro mark showing hectic pace of life continues to drive growth in
the self-indulgent food sector.
Low-carb diets are still on the fringe of British eating habits,
with high drop-out rates and consumer cynicism over health
benefits, according to a new report - confirming the UK bakery
industry's view that low-carbs pose no...
Functional bakery products trail behind beverages and dairy in
terms of the global functional food market but in one European
market - Germany - functional bread is showing good growth,
according to market analysts Euromonitor.
Despite a warning in April that raw materials and currency would
have an impact on second half earnings, the UK ingredients firm
Associated British Foods, which in July laid down €1 billion for
leading yeast supplier Burns Philp,...
