New UK superwheat could boost breadmaking

A new non-genetically modified (non-GM) ‘superwheat’ developed for growing in the UK, which yields 30% more than traditional wheats, could be of a quality suitable for breadmaking, according the National...

British Bakels $3.8m UK investment spells NPD

British Bakels will launch a range of new products after a £2.5m ($3.8m) investment in a two-phase expansion plan at a UK manufacturing site, its MD says.

Bimbo: The not-so-global brand

Bimbo is a popular bakery brand that is in growth but global penetration remains fairly low outside Latin America, an expert says.

Drug, club and foodservice: The next big growth opportunities for gluten-free?

Drug stores, club stores and the foodservice market could be the next big areas of opportunity for gluten-free, according to Boulder Brands, which owns two of the biggest names in...

Slashing food waste: Turning bread into useful enzymes

Waste bread does not need to go to landfill sites but can instead be broken down into useful enzymes, finds new research.

Symphony Consulting: Growth rates of key label claims - organic, natural, gluten-free - are leveling off

Growth rates of several individual label claims under the health & wellness umbrella have started to level off, according to new research from Symphony Consulting.

CHEWING OVER IDEAS WITH PURATOS

‘It’s quite a challenge to satisfy consumers’: Puratos R&D head

Consumers want the best of everything and the challenge for bakery manufacturers is to address complicated paradoxes, says the head of research and development (R&D) at Puratos.

News in brief

US gluten-free firm snaps up British bakery

US business Boulder Brands has acquired Cheshire gluten-free baking businesses Davies Bakery, previously part of Frank Roberts and Sons.

Cain Foods partners with Nu-Tek to slash sodium in bakery

The US bakery sector can now reduce salt levels by up to 50% with access to Nu-Tek technology, says Cain Foods Ingredients.

ADM edges closer to A$3.4bn GrainCorp takeover

ADM will put forward a third, higher bid of A$3.4bn ($3.5bn) for Australian bulk grains specialist GrainCorp after a full financial review of the company.

China 'sparked idea' behind whey protein bakery improvers: Arla Foods Ingredients

China was part of the inspiration behind the development of whey protein bakery improvers, a senior manager at Arla Foods Ingredients says.

Gluten-free app could drive nutrition innovation, says research fellow

A gluten-free scanning app in Australia could prompt industry to improve nutritional content and label on-pack, says a research fellow from the George Institute for Global Health.

Millet promise stopped short by processing shortfalls, review

Millet is nutritionally superior to wheat and other gluten-free grains, yet a lack in novel processing technologies at a commercial level is holding industry use back, a new review finds.

UK standards agency files latest figures on furan and acrylamide

The UK Food Standards Agency (FSA) has released its latest update on the levels of acrylamide and furan in foods, adding that their findings do not increase concern about the...

SPECIAL EDITION: RIDING THE HEALTH CLAIMS WAVE

The hunt for that ‘added extra’: Pushing beyond a health claim

The health-conscious yet frugal consumer is increasingly difficult to convince, even when presented with a plethora of health and nutrition claims on pack. So, just how can manufacturers prompt that...

SPECIAL EDITION: RIDING THE HEALTH CLAIMS WAVE

Omega-3 bread: Health claims, sources and dosage

BakeryandSnacks.com gives a snapshot of the omega-3 bread market and unearths the best source of omega-3, the claims bakers can make on products and how much you need to have...

Enzyme gives food lifeline to bug-damaged wheat, says Mühlenchemie

An enzyme blend offers food use hope to bug-damaged wheat, which up until now has been discarded into the feed chain.

Speed is paramount in the UK bread market, says Allied Bakeries

Making quick business decisions is crucial in the UK bread market because it is a highly competitive space, says the sales director of Allied Bakeries.

Healthy logo: Netherlands ‘Choices’ logo confirmed as first government-backed scheme in EU

The Dutch version of the Choices logo has been confirmed as the first government-backed healthy logo scheme to gain EU and Member State support.

High fructan barley holds wholegrain promise, says CSIRO

A barley variety high in fructans and positively linked to improved gut health holds promise for wholegrain foods, according to the Commonwealth Scientific and Industrial Research Organization (CSIRO).

Sorghum: The next big gluten-free grain?

Leading scientists have hailed sorghum as a highly nutritious and cost-effective gluten-free grain, but said industry use remains nascent.

News in brief

Grupo Bimbo chairman retires

Grupo Bimbo’s chairman Don Roberto Servitje Sendra will retire from his position on July 1.

COMMODITY REPORTS: USDA

Lower domestic wheat use spells higher global supply: USDA

A drop in domestic wheat use has left higher global supplies – up 2.9 million for 2012/13, according to the US Department of Agriculture (USDA).

THE BANKRUPTCY THAT ROCKED THE MARKET

Hostess sales tot up $860m

Hostess Brands has closed all asset sales and pulled in $860m; a figure a little less than the worth of the company but expected given the speed of the sell-offs,...

News in brief

Aryzta finalizes strategic German takeover

Switzerland-based bakery firm Aryzta has finalized its €280m ($476m) takeover of German frozen bakery specialist Klemme.