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Sectors > Bread

Warburtons tests groundbreaking robot at Burnley

Warburtons is testing a groundbreaking robot picker at its Burnley Wraps and Thins plant, where it officially opened its latest sheet and cut line on May 20.

Celiac woes: Price and product choice top concerns in free-from, finds survey

Some 98% of diagnosed celiacs believe free-from products are too expensive and 84% say choice is limited, according to a survey from Cambridge Market Research.

Novozymes promotes enzymes for ‘gentle’ omega-3 processing

Danish enzymes specialist Novozymes is seeing growth in its nascent omega-3 business that is utilising its core enzyme specialisation in a relatively new area.

‘Consumers are more than ready for pulse bread’, says supplier

Consumers are familiar enough with pulses for bakers to seriously consider incorporating the ingredient into industrial breads, says Best Cooking Pulses.

Post Holdings’ acquisitions pay off faster than expected

Recent acquisitions to diversify Post Holdings’ portfolio are paying off more quickly than anticipated, prompting the cereal giant to raise its full year guidance despite a larger than expected negative...

Trans fat ban / Nutrition Facts Panel overhaul / FSMA implementation

Big baking: Policy change has never been this busy, says ABA

Bakers must be prioritize and collaborate in the face of policy upheaval on nutrition, ingredients and food safety this year, warns the American Bakers Association (ABA).

Wheat aromas directly affect bread flavor and odor, says study

Variations in wheat flavor and odor may directly affect bread flavor and odor even in low extraction bread, say researchers at the University of Copenhagen.

Government derailed salt reduction leading to 6000 deaths

A pioneering salt reduction scheme was derailed by the UK government leading to 6000 preventable deaths, says Consensus Action on Salt and Health (CASH).

Allied Bakeries completes £210m investment programme

Allied Bakeries has completed its £210m five-year modernisation programme across its UK bakeries with a £31m investment in its Stevenage bakery.

Dispatches from Hispack 2015

Dairy, meat and bakery SMEs come face-to-face with technology providers to develop alternative packaging for future success

European Project, TRADEIT, hosted a Food Packaging Brokerage event during Hispack 2015 and BTA, (Barcelona Tecnologias de la Alimentacion), food technology fair, in Barcelona last week (April 23-24).

How to bolster bread: Focus on fresh and target diversified retail, says ABA

Bakers can bolster growth with fresher varieties and listings in innovative retail channels, says the CEO of the American Bakers Association (ABA).

ABA chief: We’re going to fight bread bashing with strong, pro-grains science

The health value of grains must be quantified with solid science to create a tool industry can use against widespread bread bashing, says the CEO of the American Bakers Association...

Food and human nutrition expert: 'We can learn from the US and Denmark'

Whole grain struggle: One-fifth of UK consumers don’t eat any

The UK needs more whole grain products and daily intake recommendations to drive consumption up to healthy levels, says an expert.

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.

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