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Breaking News on Industrial Baking & Snacks

Sectors > Bread

The start-up era? Curious consumers and online shoppers help, says Mintel

The start-up explosion in bakery, cereal and snacks will continue as online shopping booms and consumers seek out the extraordinary, says Mintel.

Aryzta forms flatbreads firm with ex-Honeytop bosses

Aryzta has pledged to shake up the ethnic baking category, creating UK business Signature Flatbreads with the help of the former bosses of Aryzta subsidiary Honeytop Speciality Foods.

EFSA health claim opinion

Prebiotic inulin wins EFSA bowel health claim

European prebiotic giant Beneo is celebrating today after the European Food Safety Authority (EFSA) backed inulin to better bowel function.

General Mills closures continue: Two Pillsbury plants to shut

General Mills will continue its cost-saving program across the US and Canada with further plant closures, announcing the shutdown of two Pillsbury production sites.

News in brief

Personality of the Year 2014 countdown

Company executives, research experts and industry advocates are among those in our top 10 battling to be crowned BakeryandSnacks’ 2014 ‘Personality of the Year’.

Kellogg files patent for versatile micro-bran

Kellogg has developed a process that micro-grinds bran to create a more versatile and palatable powder.

Good carbs, bad carbs to play into 2015

The steer away from carbs will continue into 2015 but if industry is clever, the shift presents plenty of opportunities, says a healthy foods expert.

Top 12 stories of 2014: Frito-Lay marketing, snacking and wheat science

Marketing insight from Frito-Lay, snacking trends for the future and wheat science were just a handful of the best-read stories on BakeryandSnacks for 2014.

New Zealand

High-fibre diet improves lung health in smokers

Auckland University researchers have found that a diet that is high in fibre helps reduce harmful inflammation in the lungs of smokers.

No clear benefit of low GI diet for heart health, say 'surprised' researchers

Using glycemic index (GI) as a guide to healthy food choices may not help improve cardiovascular risk factors or insulin resistance, researchers warn.

Federation of Bakers: 2015 will be a fight back on carbs

The UK will publish an extensive report on the role of carbohydrates in the diet next year, presenting opportunities for bread makers to fight back against carb-bashing, says the Federation...

News in brief

Bread volume method approved by AACCI

A method for finding bread volume has been approved by the American Association of Cereal Chemists – International (AACCI).

NPD watch: Green tea cereal, meat bars and bread for women

Antioxidant-rich cereals, protein-packed snack bars and bread tailored to women’s nutritional needs were just some of the product innovations identified by Datamonitor Consumer during 2014.

Special Edition: Smart Packaging

The smaller, the smarter: Small-sized packs hit on convenience and price

Light-weight, smaller bakery and snack packages are more affordable and convenient for consumers, says Euromonitor International.

Special Edition: Smart Packaging

Nifty packaging: Could data tech be the future for bakery shelf life?

Using data exchange technology like near field communication (NFC) to link bread staling information with color-changing labels is a promising future concept, says Canadean.

Glanbia Nutritionals: US bakery lab will fast-track NPD

Glanbia Nutritionals says its US bakery lab will enable manufacturers to shorten new product development times, particularly in the area of ancient grains. 

Researchers eye satiety market following 'encouraging' results

A new inulin-propionate ester (IPE) ingredient may increase appetite-reducing hormones and make people feel fuller, according to research published in the journal Gut.

SPECIAL EDITION: SMART PACKAGING

Bread packaging is far from ‘smart’ but could be, says expert

Bread needs a shake up because packaging is fixated on protection and cost, meaning opportunities to spark increased consumer engagement are lost, says a packaging expert.

Patent Watch

General Mills eyes patent hat-trick for ready-to-bake gluten-free doughs

General Mills has filed three patents for gluten-free doughs that it has developed in ready-to-bake format to offer an alternative to dry mixes.

Dr Zak’s flexes beyond bread with high-protein bagels and flatbreads

Functional food specialist Dr Zak’s has developed a high-protein bagel and has flatbreads in development as it looks to stretch its offering in a niche market, its managing director says....

Comment

Naturally opposed? Balancing new technologies with consumer perceptions

New technologies are vital to the future growth of the food and nutrition industry, but their future success depends on much more than the science behind them.

Dispatches from Hi Europe, Amsterdam

GoodMills strips back wheat kernels for fibre enrichment

A decade of EU-funded HealthGrain and HealthBread projects has yielded more bioavailability of grain nutrients, says Good Mills Innovation.

Commodity reports: DEFRA

DEFRA: We’ll see a gradual switch back to UK wheat

UK wheat production had a strong year that should spark a gradual shift back to local sourcing, says the Department for Food & Rural Affairs (DEFRA) as it published its...

Glebe Farm Foods eyes Europe for gluten-free oat expansion

Gluten-free oat specialist Glebe Farm Foods is investing £5-10m ($8-15m) in a second oat mill to keep up with UK demand and assist expansion into European markets.

Faba bean: The sustainable protein of the future?

Faba bean flour is a sustainable, cheaper way to make high-protein gluten-free breads, say European researchers.

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