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Sectors > Bread

Dispatches: AACCI annual meeting 2014

Sustainable baking now a ‘cradle to grave’ concept

Consumers expect manufacturers to take responsibility for baked goods far beyond the production gate, says a sustainability expert.

Dispatches: AACCI annual meeting 2014

Sprouted grains not just about nutrition and taste, says Ardent Mills

Sprouted grains are known for nutritional punch and bold taste, but the sprouting process can also improve overall baking quality, says Ardent Mills.

FAO World Food Day 2014: Family Farming

ABA chief: Farming infrastructure critically important for wheat

Farming infrastructure in the wheat sector is critically important for bakers but there are a number issues threatening it, says the president and CEO of the American Bakers Association.

Brazilian biscuit and bread associations merge in ‘basic basket’ tax hope

Brazil’s National Biscuit Industry Association (ANIB) is merging with the country’s Association of Pasta Manufacturers (ABIMA), which also represents the processed bread and industrial cakes sector, to form a new...

News in brief

Warburtons donates £10,000 to youth charity

UK bread major Warburtons has pledged £10,000 ($15,900) to a youth charity project focused on driving employment.

Gluten-free NPD knowledge needs to catch up, says Ingredion

Knowledge on gluten-free product development must improve because the bar on quality is higher than ever, says a technical specialist at Ingredion.

Dispatches: AACCI annual meeting 2014

Kellogg: Acrylamide reduction is a heavily patented world

Bakery and snack makers looking to mitigate acrylamide have many options, but they’ll have to navigate through a heavily patented world of ideas, says a fellow at Kellogg Company.

Finsbury buys Fletchers Bakeries for £56M

Finsbury Food Group, the cake, bread and bakery goods manufacturer, has acquired the Fletchers Group of Bakeries for £56M from private equity owner Vision Capital.

Flowers Foods on sodium reduction: Try salt first… it’s the low-hanging fruit

Bakers should consider slashing salt content before turning to sodium alternatives, says the VP of technical service at Flowers Foods.

“almost any carbohydrate-containing food would induce a reduction of post-prandial blood glucose responses"

EFSA rejects Fazer rye bread health claim

EFSA has agreed ‘high-fiber sourdough rye bread’ may significantly reduce post-prandial glycaemic and insulin response compared to glucose, but refused a health claim from Fazer in Finland because all foods...

Commodity reports: European Commission

EU cereal harvest to hit 2014 record

The EU cereal harvest will hit record levels this year, driving higher than average exports, says the European Commission (EC).

Gluten-free foods set to get much healthier

Consumer demand for healthier products will push the UK's gluten-free (GF) food manufacturers to make further reductions to the fat, sugar and salt content of their foods, industry experts have...

Crispy, crumbly or chewy? Exploring the human touch in sensory analysis

Human beings may be fallible, but they are still a crucial tool in the process of sensory analysis, according to DuPont Nutrition & Health.

Cassava shapes up as an alternative source for starch sweeteners

New research led by Du Pont Industrial Biosciences concludes that enzyme technology currently used with maize and wheat could be applied far more widely to cassava root starch to produce...

A glut of gluten approvals for Romer Labs

Romer Labs gluten G12 rapid tests have received AOAC approval to ensure that food producers meet the necessary standards and requirements.

Dispatches: AACCI ANNUAL MEETING 2014

Panera Bread calls on bakers to stand strong against ‘bad bread’ messaging

Bakers cannot sit back and be bombarded by negative messaging around bread anymore because there’s actually a huge consumer group who wants it, says the VP of Panera Bread bakery...

Dispatches: AACCI annual meeting 2014

General Mills: Think globally; act local to tackle consumer problems

Bakery companies must have global strategies but act locally to solve consumer problems such as carb concerns and free from needs, says the innovation head of General Mills’ global bakery...

News in brief

GanedenBC30 granted approval in four Asian markets

Four Asian markets have now approved Ganeden Biotech’s GanedenBC30 for use as an ingredient in food and beverage fortification. 

Sodium acid pyrophosphate (SAPP) doesn’t belong in foods labeled ‘all-natural’, FDA warns baker

Leavening agent sodium acid pyrophosphate (SAPP) doesn’t belong in products making ‘all-natural’ claims, even if they are USDA certified organic, the FDA has told a Massachusetts-based baker.

Dispatches: AACCI Annual Meeting 2014

AACCI president: Cereal scientists need to think 5-10 years ahead

The cereal and grain science community must think ahead in order to remain relevant and overcome challenges amid huge change, says the president of AACC International.

Who is the US gluten-free consumer?

Who buys gluten-free and what motivates purchases in the sector?  

News in brief

FSA begins wheat tests following reports of soy contamination

The UK’s Food Standards Agency (FSA) has begun testing for the presence of soy in wheat flour mills across the country.

Coles banned from ‘fresh’ bread claims for 3 years

Australian retail major Coles has been banned from making ‘freshly baked’ bread claims on its par-baked products in store following a lengthy court case with the Australian Competition and Consumer...

Bakery fined after employee breaks arm in dough mixer

Newform Holdings Pty has been fined AUS$9,000 after an employee’s arm was broken when it was trapped in a dough mixer.

From ancient grains to 'industrial artisanal' production: Rabobank unlocks the growth opportunities in baked goods

Sales of packaged bakery products have been sluggish for years as shoppers have shifted their focus from the center of the store to the perimeter, but there are pockets of...

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