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Sectors > Bread

Daily value percentage for added sugars on Nutrition Facts Panel is ‘premature’, say bakers

The FDA has acted prematurely in its proposal to include a percentage daily value (DV) of added sugars on the Nutrition Facts Panel because it comes ahead of the 2015...

Alan Hahn: 'We noticed it right away... the gluten was gone'

Could mushroom mycelium add a new dimension to the gluten-free market?

Speaking to FoodNavigator-USA at the 2015 IFT show, MycoTechnology CEO Alan Hahn recalls the moment his team discovered that mushroom mycelium (roots) could virtually eliminate the gluten in wheat and...

US consumers are pretty clueless about gluten, reveals new survey from NSF

While celiacs – by necessity – are pretty clued up about gluten, most Americans are less well-informed, with a sizable number erroneously believing rice and potatoes contain gluten, according to a...

Wholegrain consumption may prevent early death

A high wholegrain intake may lower the mortality rate regardless of wholegrain type or cause of death, say researchers in a 120,000-strong Scandinavian cohort study.

‘Antiquated’ national flour fortification laws must be updated to meet WHO recommendations: Researcher

If iron flour fortification is to work sources and levels approved by the World Health Organisation (WHO) are required and actual consumption must be considered, says food fortification expert.

Premier Foods sales hit by early Easter

Premier Foods has reported sliding sales in its first quarter results to July 4, due to this year’s early Easter, ahead of its annual general meeting yesterday.

Renaissance Bioscience files patent for non-GMO, acrylamide-reducing baker’s yeast

Renaissance BioScience has filed a provisional application for patent for a non-GMO baker’s yeast which claims as much as a 95% reduction of acrylamide in the end product.

Dispatches from IFT 2015

Bunge claims 'push forward' in shelf life and trans-fat elimination with tortilla tech

St. Louis-based Bunge says its Silos De Oro Specialty Tortilla Shortening is a huge step forward for better shelf life and improved health benefits.

Gluten-free products are no better for you, claims study

Despite a surge in popularity for gluten-free (GF) products, they are no healthier than their glutenous counterparts, according to new research from The George Institute for Global Health.

What do protected origin labels mean to consumers?

EU quality labelling schemes showing product origin do not always connect with shoppers, says research.

Boulder Brands slashes salaried headcount by 15%; unveils more ‘streamlined’ structure

Boulder Brands – the firm behind EVOL Foods, Udi’s Gluten Free and Smart Balance – has reduced its salaried headcount by 15% and integrated its sales, marketing and innovation functions...

EU wheat to maintain competitive edge over US

More bakers could source more EU wheat as a strengthening dollar and uncertain weather conditions in the US make prices more competitive, says a grains expert.

Eco-proof: Ultrasound bread proofing tech close to commercialization

A handful of bakeries and institutes across the EU are testing a novel proofing system that can slash energy consumption by 60% using ultrasound generated water droplets instead of steam.

Whole grains 101: Highlights from the 2015 Whole Grain Summit

The 2010 Dietary Guidelines for Americans say half of our grains should be whole. So how are we doing? FoodNavigator-USA headed to Portland, Oregon, for the 2015 Whole Grain Summit...

Ultra-fast-growing aquatic plant promises year-round supply of sustainable vegetable protein

A novel source of vegetable protein that promises to give rivals a run for their money in the nutrition and sustainability stakes, will make its debut at the IFT show...

Asda loses £500,000 a week as bread sales fall

Asda is losing £500,000 a week in plant bread sales, as consumers continue to turn away from the traditional sliced loaf, according to the retailer’s senior category buying manager Emily...

Limagrain and Canterra Seeds in new Canadian jv

Canadian farmers are set to benefit from access to the very latest wheat seed varieties with enhanced characteristics, following a new research joint venture (jv) known as Limagrain Cereals Research...

Swedish start-up gets EFSA nod on vitamin D bread

The European Food Safety Authority (EFSA) has given the green light for vitamin D bread made using a post-baking UV light treatment developed by Viasolde AB.

'Sprouted grains have long term potential to be very big...' Ardent Mills

Sprouted grains: The next big opportunity for the grain chain?

Sprouted whole grains could give the grain industry a real opportunity to claw back the initiative in the debate sparked by books like Grain Brain and Wheat Belly by tapping into demand for more...

Canadian firm to debut blended solution for vegetarian protein, fiber fortification

Canadian supplier Dealers Ingredients plans to debut its Profi one-stop solution for vegetarian protein and fiber fortification at the upcoming Institute of Food Technologists (IFT) trade show in Chicago....

How effective is fortifying flour at reducing anaemia?

Fortifying flour with micronutrients is effective in decreasing national prevalence of anaemia, say researchers who looked at 32 different countries.

Seeking a definition: What makes whole grains whole?

Whole grain foods should be promoted for health – but the term needs a standard definition to encourage innovation among food companies, say nutrition researchers.

Green tea extract promising for low-GI bread: Study

Green tea compounds could be used to develop low glycemic index (GI) baked and steamed breads, claim researchers.

Bagels have high-protein makeover

High-protein bread and pasta firm Dr Zak’s is now in 150 retailers throughout the UK and set to boost its presence further with the launch of its bagels.

Industry backs 3-year PHOs phase-out but criticizes GRAS revoke

Bakery and snack makers have welcomed the FDA’s three-year period to remove partially hydrogenated oils (PHOs) but have criticized its strategy to revoke GRAS (generally recognized as safe) status.

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