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,...
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...
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.
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...
A manufacturer of texture analysing systems used this week's Food
Ingredients Show (FiE) to launch its latest range of products
designed to measure the quality and characteristics of bakery and
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
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
US scientists have been examining newly-developed varieties of
low-phytate, high-phosphorus wheat in order to assess its impact on
baking quality, nutritional content and suitability for industrial
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.
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.
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
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