Breaking News on Industrial Baking & Snacks

Sectors > Bread

Hovis production line closure threatens over 100 jobs

Hovis plans to close a bread production line at its bakery in Wigan, threatening more than 100 jobs.

Corbion preps for US trans-fat crackdown with alternative emulsifiers for bread makers

Corbion Caravan has launched two emulsifiers without partially hydrogenated oils (PHO) in response to an incoming US trans-fat ban.

Atlas Copco to strengthen its vacuum technology business with $514m Leybold Vacuum acquisition

Atlas Copco has agreed to acquire Leybold Vacuum, part of Oerlikon Corporation, for $514m, with the transaction to be completed in the first half of 2016.

Novel yeast to slash carcinogen acrylamide in fried potatos and baked goods, says Renaissance

Renaissance Ingredients has developed a baker’s yeast it claims cuts the presence of carcinogen acrylamide in fried potato products by 70%.

Shelf-life boost? Potato peel extract can delay bread staling, say Italian researchers

Potato peel extracts may not only add fiber but can also be added to bread to extend shelf-life, according to research by the University of Parma.

Pulp fiction?

Orange crush: Carrot waste finding fibre future

A new fibre ingredient derived from carrot waste pulp offers a level of water absorption that is unlikely to be improved on, its producer says.

Microbiota influences impact of dietary strategies for blood sugar: Study

People with better control of blood sugar after eating barley kernel bread also have a different balance of microbes in the gut, a new study in Cell Metabolism reveals....

Not just quantity: Nofima says think about fiber quality

There’s frequently talk that consumers aren’t getting enough fiber in their diets; but are they simply not getting the best quality fiber?

Angelic Bakehouse brings healthy bread to Costco

Wisconsin-based Angelic Bakehouse will make its popular Sprouted Seven-Grain bread available in Costco locations across the US Midwest after years of availability in small shops.

Junk food not the biggest culprit for obesity: Study

While many people have snacks, sugar and sodas pinned as the bad guys in the war against obesity, one recent study found little to no correlation between consumption of junk...

News in brief

Eurofins approved as gluten-free third party auditing company

Eurofins has been inducted into the Gluten-Free Certification Program (GFCP) as a newly trained and approved third party auditing and certification company.

DuPont launches PowerMill enzyme for efficient baking

DuPont has launched a new enzyme, which the company said will help millers improve extraction rates, as well as save time and money.


DSM’s new BakeZyme bromate-free, offers increased elasticity

One of DSM’s latest baking enzymes not only helps dough becomes more elastic; it can also work to replace an under-fire flour improver.

J&J Snack Foods to pay $2.1m to temporary workers after federal investigation

J&J Snack Foods has been ordered to pay millions in wages and damages after a labor violation.

Puratos CEO: The future of bakery in sourdough and innovation investment

The CEO of Puratos says an age-old ingredient of bread is key to future industry success.


Old products with a new twist: How to get consumers to experiment with new baked products

Consumers want to experiment with what they eat, one bakery executive said, but they want to do it within the confines of familiarity. 


Customization essential to innovation in bakery

Customization is the key to giving consumers what they want to see from the bakery industry, according to one industry consultant.

Q&A with Cargill

Cargill says Omega-3s poised for growth in snacking

Omega-3 supplementation will make waves in the bakery and snacking industry, says Cargill's specialty seeds and oils chief.

It's a real dough! Milk proteins make gluten-free bread easier to handle, claims Arla

Bakers can create better-tasting gluten-free breads that handle like wheat-based doughs by adding milk proteins, claims Arla's ingredients division.

Artisan bread at standard bread cost: Mecatherm touts tray technology

Bakery producers in developed markets can create an intermediate category in the bread sector with high quality artisanal bread at low production costs, claims Mecatherm.

The deep clean: Baker Perkins upgrades Tweedy dough mixer to slash clean time in half

Baker Perkins has reengineered its Tweedy dough mixers to ensure machines are thoroughly cleaned far quicker and easier for bakers.


PepsiCo science chief: Food industry must innovate in grains to feed growing population

The baking and snacks industry must explore innovations in grains to meet the challenges of a growing population, according to PepsiCo's global R&D head.


Clean label: Is it worth it?

“Clean label” and “clear label” have been industry buzz terms in the bakery and snacks industries over the last few years, but is the commitment to going “clean” worth the...

SupplySide West 2015: Protein trends part 1

Bakery, snacks & beverage could be next frontier for high-protein products, experts say

As the high-protein trend matures from niche to mainstream, innovative manufacturers are tapping into the still-significant growth opportunity by adding the ingredient to a broader range of platforms, including baked...

The savoury secrets of bread: Researchers investigate link between microstructure and dough rheology

Although bread making has been practised for millennia, the fundamental understanding of the relations between dough microstructure and rheology is still surprisingly limited, say researchers.

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