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Sectors > Bread

Dispatches from Anuga FoodTec 2015

Oven ‘kill step’ isn’t enough for bakery food safety, warns expert

Bakers must make crucial food safety step changes beyond the oven, particularly with implementation of the US Food Safety Modernization Act (FSMA) ongoing, warns a food safety specialist.

Dispatches from Anuga FoodTec 2015

Bakery boom? SojaProtein to revive enzyme-active soy flour and target gluten-free

Bakery business will surge following SojaProtein’s multi-million project to restart full fat enzyme-active flour production, along with an increased focus on gluten-free assurances, its food program head says.

Coles fined A$2.5m for ‘fresh’ bread claims

Australian supermarket major Coles must pay A$2.5m in penalties over false and misleading ‘fresh’ claims on its par-baked products, a federal court has ruled.

Manufacturers, consumers, retailers or government: Whose responsibility is gluten-free?

A gluten-free diet is the only possible treatment for those with coeliac disease – so whose responsibility is it to increase affordability, availability and awareness? FoodNavigator asked experts for their views....

Crisis, what crisis? Brazil’s biscuit and industrialized cakes industry reports double-digit growth in 2014

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...

Dispatches from Anuga FoodTec 2015

Theatrical bakery: Retailers should take in-store baking front-of-house

The future of in-store bakery is about being closer to the consumer, says Mono Equipment who has developed an easier rack system for baking front-of-house.

Industry not meeting needs of coeliac sufferers, says analyst

Industry should be more pro-active in encouraging consumers to seek a diagnosis of coeliac disease before switching to a gluten-free diet, says Euromonitor contributing analyst Simone Baroke.

ABA ANNUAL CONVENTION A 'GREAT PLACE' TO ENGAGE

BEMA: Engage with bakers – don’t be on the outside looking in

The bakery sector is innovating and energized so it’s important equipment suppliers stay engaged, says the president and CEO of BEMA (Bakery Equipment Manufacturers and Allieds).

Dispatches from Anuga FoodTec 2015

Food technologist: Global interest in sourdough is growing

Sourdough is becoming increasingly popular in baking because of its versatility and ability to enhance flavor and texture as well as lengthen shelf life, says a food technologist.

Wheat genetics debunked: DNA map to aid future breeding and NPD, says scientist

The world’s first DNA map of global wheat varieties will give unprecedented knowledge on genetic characteristics, helping breeders to innovate faster, says a Kansas State University plant pathology scientist.

Flavor precursors vital for gluten-free bread aroma: Study

Gluten-free bread can be enhanced with amino acid and sugar pairs ahead of baking to improve aroma in the final product, researchers find.

Supermarket shake-ups to hit packaged bread hard?

Prepackaged bread could be hit harder as underperformers are squeezed off supermarket shelves, according to Mintel.

Onion waste: The anti-cancer kick for wheat bread?

White bread fortified with antioxidant-rich onion skins presents promise in preventing onset and spread of gastric cancer cells, researchers claim.

Anuga FoodTec 2015 preview

Danish Food Tech Group: Africa has ‘good potential’

Equipment suppliers have opportunities to develop smart and safe machines as major food firms move into Africa, says the head of Danish Food Tech Group.

CEO shake-up: The strategy talk

Zeelandia execs: JVs will remain core to expansion and innovation

Joint ventures are key to strengthening presence in new markets and developing on-trend products, say Zeelandia executives.

Bread is back! Dave's Killer Bread takes on the carb-bashers at Expo West

While retail sales of packaged bread have been pretty sluggish in recent years, one company that’s bucking the trend is Oregon-based Dave’s Killer Bread.

‘It’s breakfast Jim, but not as we know it!’ – BakeryandSnacks breakfast bites

A ‘perfect storm’ of cultural, culinary and demographic trends has led to a stubborn weakness in breakfast cereal sales in countries like America, with all-day snacking replacing sit-down meals and...

Disrupt or die: Big Food is at a crossroads, says Hartman Strategy

While ‘legacy’ food and beverage brands are laser focused on price, promotion and placement, no amount of financial clout or merchandising wizardry can mask the fact that smaller, sexier, more...

SERIAL PROTEIN FORTIFICATION RISKS COMMODIFYING CATEGORY, ANALYST WARNS

What happens after protein? Canadean suggests we may need a new 'super ingredient'

Protein fortification is here to stay, says Canadean - but analyst Kirsty Nolan warns that brands should resist the impulse to simply add it to everything and commoditize the ingredient.

PATENT WATCH: FAT PARTICLES DISTRIBUTE SODIUM IN 'LOCALIZED CONCENTRATIONS'

General Mills files patent to protect ‘fat particle’ invention and slash salt in dough, bakery products

General Mills has filed an international patent application to protect an invention that uses ‘fat particles’ to distribute sodium in localized concentrations in dough or bakery products, allowing it to...

8 factors that could predict “the next big thing” in the food & beverage industry

Pressure to launch new products that meet consumers’ rapidly shifting interest in natural and organic foods and beverages from conventional products is reducing the time manufacturers have to distinguish between...

'Simple Truth has been our most successful brand launch ever'

Simple Truth generated sales of $1.2bn in 2014, says Kroger: ‘Natural foods are becoming more and more mainstream for many people’

Kroger’s natural and organics brand Simple Truth notched up sales of $1.2bn in 2014, and continues to generate double digit growth, said CEO and chairman Rodney McMullen at the company’s...

Skipping breakfast may lead to diabetes and heart disease

Skipping breakfast may typically be associated with obesity but a recent study on young women suggested it could also lead to an increased risk of developing type 2 diabetes and...

Food firms should step up sugar cuts, say shoppers

Food firms should work harder to cut and communicate sugar content in their products, according to seven in 10 consumers responding to a survey by market analyst Mintel.

SPECIAL EDITION: POWERED UP AND PACKING NUTRITION PUNCH

Slow-burning energy...Novel baked apple snack with isomalt shows satiety potential

Argentinian researchers say a snack they have developed using green apples and novel carbohydrate isomalt may be useful for weight control due to its sustained energy release.

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