Wheat price dip gives breathing space for bakery innovation: Euromonitor

Bakers can and should invest in innovation and production as wheat prices dip leaving spare cash to spend, says a Euromonitor analyst.

Pizza: The biggest single contributor of sodium to the American diet?

Pizza was the single biggest contributor of sodium to the diet of young Americans in the period 2003-2008 according to a new analysis of dietary intake data from the government’s...

Embassy Flavors CEO: ‘We’re closing the taste gap between regular and gluten-free products’

The enormous potential of the gluten-free bakery sector will grow even more when the gap between regular and gluten-free products is closed for taste and freshness, says the CEO of...

ACCC legal action lands Australian supermarket Coles in court over 'deceptive' bread claims

The Australian Competition and Consumer Commission (ACCC) has begun legal proceedings against supermarket chain Coles for alleged false, misleading and deceptive bakery claims.

Smart loaf? Start-up seeks partner to upscale zero carb gluten-free bread production

US start-up Smart Baking Company is looking to strike a partnership to upscale production of its patent-pending zero carbohydrate gluten-free bread.

Big interview: Steve Hughes, CEO, Boulder Brands

Boulder Brands CEO: ‘I’ve been following food trends for 30 years and I’ve never seen anything like gluten-free ‘

Back in 2008/9, Boulder Brands CEO Steve Hughes had a lot of sleepless nights. The struggling Smart Balance spreads business - which represented 90% of group revenues - was running...

MILLING & FLOUR FOCUS

On-site pilot mill means more accurate, faster flour analysis, says Mühlenchemie

Flour analysis can now happen faster and identify defects in individual wheat lots with Mühlenchemie’s new on-site pilot mill, says the head of R&D.

Let’s not search for the perfect ‘miracle’ gluten-free substitute: Real Bread Campaign

Understanding why consumers have adverse reactions to certain types of bread should be researched, instead of searching for some miracle gluten-free replacement, says The Real Bread Campaign.

Grupo Bimbo CEO: ‘A true global leader’

Grupo Bimbo’s CEO Daniel Servitje is a true global leader who has shaped his business into the largest bakery in the world, says the director of the Executives’ Club of...

Bakers to battle white bread ‘misconceptions’

Plant bakers need to defend their corner more robustly in order to increase consumer awareness of bread's nutritional benefits while also battling harvest, regulatory and publicity woes.

Researchers call for mandatory EU folic acid flour fortification

The European Union must embrace a mandatory folic acid flour fortification program given the prevalence of neural tube defects (NTDs) in newborns across the region, say researchers.

FAO: ‘Promising’ cassava flour can drastically cut costs for bakers

Flour made from cassava can be up to half the price of regular wheat flour, holding great promise for bakers amid commodity volatility, says the Food and Agriculture Organization (FAO).

Japan blocks wheat imports after illegal GMO crop scare in US

The Japanese government has placed a temporary ban on Western White wheat imports after unauthorized genetically modified wheat was found growing in the US.

Tate & Lyle dives deeper into sodium reduction with new deal

Tate & Lyle has extended its sodium reduction offerings through a new licence deal with Eminate on bicarbonate reduction technology for baked goods.

COMMODITY REPORTS: RABOBANK

US wheat weakness won’t hit global supply or pricing: Rabobank

The US wheat market has failed to recover like its market counterparts, but despite this global prices will settle and supplies strengthen, according to Rabobank.

Egg and dairy free demands mount on top of gluten-free, says Foodstuffs New Zealand

Sales of gluten-free bread and cereal in New Zealand are surging, but consumers are increasingly demanding egg and dairy free options too, according to grocery distributor Foodstuffs.

Ancient grains: Health versus history

The heritage and authenticity behind ancient grains is a key selling point that bakers should work hard to communicate, says Datamonitor.

66% of foods containing trans-fats have been reformulated, but progress is slowing: Harvard study

Industry efforts to reduce and/or remove trans fats from food products have led to progress, but this progress is slowing, and the industry must continue its effort to reformulate, says...

News in brief

Warburtons acquires specialist bakery

Britain’s leading bakery brand owner Warburtons has completed the purchase of speciality bread and pastry manufacturer Giles Foods, for an undisclosed sum.

What characterizes a whole grain product?

Cereal science association AACC International has put forward recommendations on how whole grain products should be characterized.

Dowson eyes European expansion after UK acquisition

Dowson Food Machinery will expand its export business into Western Europe following the acquisition of JBS in the UK.

Plant bakers braced for more government salt reduction demands

Bread bakers should be prepared to face further reductions in salt levels when new limits are set by the Department of Health (DH) later this year – despite hitting their...

Sourdough improves quality of par-baked frozen breads, study

Use of certain sourdough cultures can improve volume and crumb firmness in partially baked whole wheat bread, finds new research.

Polymer technology should deter bakery tray theft, says developer

Traceable polymer additives and those that create subtle defects in plastic bakery trays should clamp down on the huge and costly issue of theft, their developer says.

UK may have to stick to wheat imports, says commodities analyst

The UK was hit by an extreme wheat crisis last year forcing industry into import mode and forecasts suggest this trend may stay, says a commodity analyst.