Breaking News on Industrial Baking & Snacks

Sectors > Bread

An effective strategy for public cardio-metabolic health promotion? Resistant starch shows blood lipid and body composition benefits

Using resistant starch-enriched flour in place of regular flour may reduce cholesterol levels in people with metabolic syndrome, report researchers from South Dakota State University.

High-protein bread could bake up a storm: Euromonitor

High-protein bread will be a functional niche of the future if manufacturers can play up the satiety angle and get the taste right, says a health and wellness expert.

EU whole grain label laws could take over a year to define, says expert

Industry will meet with scientists next week in Vienna to start discussions on the future of pan-European whole grain labeling, but it’s likely to take more than one year to...

Two weeks to go! Register for FoodNavigator-USA’s Gluten-free in Perspective Forum

There are just two weeks to go until FoodNavigator’s live (and hopefully very lively) online debate on one of the hottest trends in food development: gluten-free.

Greece ordered to recover aid granted to cereal producers

Greece must recover aid given to cereal producers and agricultural cooperatives in 2008, the European Union’s General Court has ruled.

Bakeries struggling with calls to cut salt, sugar and fat

Manufacturers of baked goods are reaching a point where calls to cut salts, fats and sugars in products are becoming detrimental to the quality of their products, a bakery manager...

General Mills slashes trans and sat fats in dough

General Mills has filed a patent to lower the trans fatty acid and saturated fat content in dough shortenings using a blend of non-tropical oils and hard stock fat.

Elafin for gluten toxicity faces GMO hurdle, says chief scientist

A protein that could help fight celiac disease gut symptoms may struggle to overcome strict EU rules on genetically modified organisms, says the research director of the institute behind the...

Butter-like rice bran ingredient shows low fat bakery potential

A 'butter-like' extract of natural compounds from rice bran oil shows promise for several food applications, including use as a replacement for butter, margarine and shortening in baked goods, say...

Food Vision 2014: Bridge knowledge gaps, overcome change and work sustainably

What is the future of food? Simple communication of complex advances will be crucial, as well as picking up the pace amid a global population boom to feed the world...

News in brief

AAK to acquire Belgian bakery fats specialist

AarhusKarlshamn (AAK) will acquire Belgium bakery fats specialist CSM Benelux to drive strength in its bakery supplies business, its European president says.

Celiac Disease breakthrough?

Natural protein elafin ‘promising’ in battle against gluten toxicity: Study

The human protein elafin could be delivered into the gut using a probiotic bacterium to reduce the inflammatory reaction typical of celiac disease, researchers suggest.

Avana Bakeries site to close, despite lifeline rumours

2 Sisters Food Group has confirmed the closure of its Avana Bakeries site near Newport in Wales, threatening 650 jobs, denying claims it was close to securing substantial new orders.

Middle East: The next gluten-free boom?

 The Middle East gluten-free market is nascent but brimming with potential thanks to a young and wealthy consumer base increasingly interested in health and wellness, market experts say.

COMMODITY REPORTS: FAO

FAO: 2014 wheat production to drop amid record cereal trading

There are large supplies of cereal and record trade levels set for 2014, but world wheat production will drop by 2%, according to the Food and Agriculture Organization (FAO).

Reduce bread packaging by 20% with no shelf life impact: Study

Industrial bread manufacturers should stop over-packing bread because thinner plastic films do not impact shelf life standards, researchers say.

Systech Illinois wins first gluten free deal

Systech Illinois, which makes gas analysis instruments, has partnered with Ultrapharm gluten-free bakery to monitor its modified atmosphere packs (MAP).

SPECIAL EDITION: FLEXIBLE BAKERY & SNACK PRODUCTION

Artificial Intelligence: Baking with algorithms for 'infinite' flexibility

Baking with algorithmic software can help minimize mistakes as busy bakers work to broaden portfolios, according to developer PreciBake.

BEMA: Flexibility and sanitation go hand-in-hand

Flexible bakery lines and equipment must always consider sanitation because these issues have converged, says the head of the Bakery, Equipment, Manufacturers and Allieds (BEMA) Association.

Call for UK-wide folic acid fortification

The government at Westminster is being urged to press ahead with mandatory fortification of bread and flour with folic acid across the UK in a bid to reduce neural tube...

Fria hungry for free-from expansion in UK

Scandinavian frozen free-from major Fria will ramp up its UK presence over 2014, focusing on major retailers in particular, its export manager says.

Ukraine crisis: Continued political unrest could hit wheat market

Continued unrest in the Ukraine – the breadbasket of Europe – could cause the country's wheat prices to rise and harm exports, warn analysts.

News in brief

Grupo Bimbo gets full clearance on Canada Bread

Grupo Bimbo has received US and Canadian clearance for its $C1.83bn Canada Bread acquisition.

Oat processing needs a re-think, says Campden BRI

Heat treatment of oats remains very traditional and should shift to continuous technologies for improved nutrition and reduced contamination, says a Campden BRI processing expert.

News in brief

Goldman Sachs & Vestar Capital buy Hearthside Food Solutions

Investment bank Goldman Sachs and private equity firm Vestar Capital Partners have joined forces to buy Hearthside Food Solutions.

Key Industry Events