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.
US food giant Kraft has set up a new Spanish and Portuguese Kraft
subsidiary following the purchase of Groupe Danone's global biscuit
business, including LU Iberia, in November 2007.
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.
UK research group Campden and Chorleywood Food Research Association
(CCFRA) lead a six year research project to identify links between
wheat genetics and key baked product quality characteristics.
Premier Foods, the maker of Hovis bread, reports 'good progress' in
recovering commodity inflation as price increases passed onto
retailers offset high ingredient costs.
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
dairy products.
UK-based Finsbury Food Group yesterday reported continues
sales growth across its bakery products, and that its recent
acquisitions have integrated smoothly.
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.
UK baker Finsbury Foods has consolidated its leading position
within the cake sector with the £37.5m (€56.6m) acquisition of the
Lightbody Group this week.
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.
Bakers are again warning that the soaring price of flour is set to
drive up bread prices as costs are pushed further down the supply
chain to consumers.
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.
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
bread production.
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.
