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Sectors > Bread

Steamed v baked bread: Processing change impacts glycemic response

The way in which breads are processed could play a role in determining its GI, according to new research that shows steaming rather than baking bread alters glycemic responses.

Could salt-tolerant crops be solution to sustainable food production?

Around 2,000 hectares of agricultural land is lost each day due to the salinity in soil. Could breeding salt-tolerant crops be a new way to sustainable food?

Around a third of consumers want high-fiber white bread, finds Sensus

UK consumers are interested in healthier baked goods high in fiber but low in sugar and calories, particularly high-fiber white bread, according to a survey.

Gulfood Manufacturing 2014

Philibert Savours to expand in Brazil

Philibert Savours, a French food processing firm, is expanding in Brazil and wants to create an Advisory Service for products such as sourdough.

Exclusive talk with HealthBread project leader

HealthBread plans association to commercialize concepts

The EU HealthBread project wants to form an association by the end of the year to drive commercialization of its healthy bread technologies and concepts across Europe.

UK firm seeks partner to upscale baking quality marque

The Worshipful Company of Bakers is looking for a partner to develop and drive forward its bakery quality stamp in the UK.

Australasia

Regulator to review request to delay transition to new fibre claims

Australasia’s food regulator has released a consultation paper on the back of calls by an Australian food industry body for the start date for new dietary fibre content claims to...

Dispatches: AACCI annual meeting 2014

Non-GMO soft durum wheat promising for bakers, says USDA-ARS

The USDA’s Agricultural Research Service has developed a soft durum wheat variety that can be used in a range of baked goods.

News in brief

New bakery for Bertinet Warburtons partnership

Artisan bakery Bertinet, in partnership with Warburtons, is to open a second bakery at its Milton Keynes site to serve the south east of England.

Fermentation focus for €15m Puratos innovation center

Research and development into fermentation for flavors and texture will be just one of the focuses at Puratos’ €15m ($19.2m) global innovation hub, its R&D director says.

ABA chief slams US sugar program as over-protectionist

The US sugar progam is frustrating, over-protectionist and counterproductive to business, says the president and CEO of the American Bakers Association (ABA).

EU project seeks to improve GM food safety testing

An EU-funded project that aims to improve safety testing for genetically modified (GM) foods has published its first results.

Dispatches: AACCI annual meeting 2014

Sustainable baking now a ‘cradle to grave’ concept

Consumers expect manufacturers to take responsibility for baked goods far beyond the production gate, says a sustainability expert.

Dispatches: AACCI annual meeting 2014

Sprouted grains not just about nutrition and taste, says Ardent Mills

Sprouted grains are known for nutritional punch and bold taste, but the sprouting process can also improve overall baking quality, says Ardent Mills.

FAO World Food Day 2014: Family Farming

ABA chief: Farming infrastructure critically important for wheat

Farming infrastructure in the wheat sector is critically important for bakers but there are a number issues threatening it, says the president and CEO of the American Bakers Association.

Brazilian biscuit and bread associations merge in ‘basic basket’ tax hope

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...

News in brief

Warburtons donates £10,000 to youth charity

UK bread major Warburtons has pledged £10,000 ($15,900) to a youth charity project focused on driving employment.

Dispatches: AACCI annual meeting 2014

Gluten-free NPD knowledge needs to catch up, says Ingredion

Knowledge on gluten-free product development must improve because the bar on quality is higher than ever, says a technical specialist at Ingredion.

Dispatches: AACCI annual meeting 2014

Kellogg: Acrylamide reduction is a heavily patented world

Bakery and snack makers looking to mitigate acrylamide have many options, but they’ll have to navigate through a heavily patented world of ideas, says a fellow at Kellogg Company.

Dispatches: AACCI annual meeting 2014

Flowers Foods on sodium reduction: Try salt first… it’s the low-hanging fruit

Bakers should consider slashing salt content before turning to sodium alternatives, says the VP of technical service at Flowers Foods.

Finsbury buys Fletchers Bakeries for £56M

Finsbury Food Group, the cake, bread and bakery goods manufacturer, has acquired the Fletchers Group of Bakeries for £56M from private equity owner Vision Capital.

“almost any carbohydrate-containing food would induce a reduction of post-prandial blood glucose responses"

EFSA rejects Fazer rye bread health claim

EFSA has agreed ‘high-fiber sourdough rye bread’ may significantly reduce post-prandial glycaemic and insulin response compared to glucose, but refused a health claim from Fazer in Finland because all foods...

Commodity reports: European Commission

EU cereal harvest to hit 2014 record

The EU cereal harvest will hit record levels this year, driving higher than average exports, says the European Commission (EC).

Gluten-free foods set to get much healthier

Consumer demand for healthier products will push the UK's gluten-free (GF) food manufacturers to make further reductions to the fat, sugar and salt content of their foods, industry experts have...

Crispy, crumbly or chewy? Exploring the human touch in sensory analysis

Human beings may be fallible, but they are still a crucial tool in the process of sensory analysis, according to DuPont Nutrition & Health.

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