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Sectors > Bread

What are the best flours to use in gluten-free bread? Study evaluates contenders

The effects of different flours, including chickpea, chestnut and tiger nut, on gluten-free bread have been examined with results suggesting tiger nut flour could be a winner.

News in brief

American Bakers Association applauds FDA for delaying nutrition facts label rule

Robb MacKie, president of American Bakers Association (ABA), said a “more reasonable” timeline for the implementation of the FDA’s nutrition facts label will help bakers.

Has Europe experienced a diet revolution? Mintel thinks so

The free-from market has grown considerably in the last few years and data is not showing a slow in interest, according to Mintel.

Ahlstrom-Munksjö expands Genuine Vegetable Parchment capacity for bakery

Ahlstrom-Munksjö will invest €6.7m ($7.5m) in production capacity at its Saint Severin plant in France, to be completed in Q4 2018.

Rising butter price “causing a panic” among bakers, biscuit, cake and pastry makers

French bakery associations, La Fédération des Entrepreneurs de Boulangerie (FEB) and Les Fabricants de Biscuits et Gâteaux de France, have risen the alarm over the relentless upward drive of the butter...

Proposed “benchmark” acrylamide levels set to impose further food firm limits

Measures to reduce acrylamide levels in food took a step forward as new draft proposals outline "benchmark" mandatory levels for the industry.

Bakery China 2017

Penchant for Western products supports China’s bakery boom, says analyst

China's bakery sector is a thunderous market, spurred on by consumers who have a great desire to develop their knowledge of Western products.

Grupo Bimbo enters UK market with range of branded baked snacks

Mexican conglomerate Grupo Bimbo has expanded into the UK with a range of baked treats. 

Puratos takes a novel look at reducing fat in baked goods with virtual reality campaign

The Brussels-based speciality ingredients developer took a different look at bread through a virtual reality campaign to reiterate the benefits of its Puraslim range of bread mixes and improvers.

Renaissance BioScience receives funding to advance next-generation yeast R&D

Renaissance BioScience Corp. (RSBC) has been given a C$500 0000 (US$370,000) boost by the Government of Canada to advance its next-generation yeasts.

ADM to open flour mill in response to bakers’ demand for flour

Archer Daniels Midland Company (ADM) is constructing a flour mill in Mendota, Illinois, US, to meet growing demand for flour throughout the Midwest.

Grupo Bimbo reaffirms pledge to fight climate change

As the US bows out of Paris Agreement, Mexican multinational Grupo Bimbo S.A.B. de C.V. reiterates its commitment to lessen its impact on the environment.

Sourdough or white? Trust in gut reaction to provide the answer

The gut microbiome has a major say in whether ordinary white bread or an artisanal sourdough loaf is “healthier,” a study claims. 

Spanish scientists roll out low gluten wheat alternative onto new markets

Tritordeum is a trademarked commercial brand developed from durum wheat (Triticum durum) and a wild barley (Hordeum chilense) that is being introduced into the UK and other countries around the...

Weston Bakeries taps organic trend by producing Dave’s Killer Bread in Canada

Weston Bakeries has started producing and distributing Dave’s Killer Bread in Canada after it received the licensing rights from Flowers Foods.

Ferrero opens world's first Nutella Café in Chicago

Ferrero has invested several millions of dollars in the world's first Nutella Café in the US.

LCI adds clean touch to functional bakery ingredients

Limagrain Céréales Ingrédients (LCI) has unveiled LCI Touch, its latest range of functional ingredients focused on clean label.

News in brief

Sébastien Touflet elected president of Fédération des Entrepreneurs de Boulangerie

The Fédération des Entrepreneurs de Boulangerie (FEB) has announced the election of Sébastien Touflet as its new president.

Puratos puts provenance at the forefront with new bread mixes

Bakery ingredients supplier Puratos UK has launched three new baking mixes to enable high street and industrial bakers to personalize on-trend bread varieties.

Orkla snaps up distribution deal for acrylamide-reducing yeast

Orkla Food Ingredients has inked a deal with Canada's Renaissance BioScience to exclusively produce and sell its patent-pending, acrylamide-reducing yeast Acrylow in Nordic and Baltic countries.

Bühler JetMix creates smoother pre-ferment for bakery industry

Bühler has partnered with Kollmorgen to launch the JetMix that creates pre-ferment combining water and flour through hydration.

Trump and pope put potica’s political popularity centrestage

An exchange between Melania Trump and Pope Francis is not the first time the Eastern European cake has made it to the political podium.

Aryzta finally appoints new chief executive officer

Aryzta has appointed the former CEO of airport operator Daa International, Kevin Toland, as its new CEO.

French yeast giant Lesaffre establishes APAC hub in Singapore

Lesaffre, a 164-year-old French company specialising in yeast and fermentation products, has officially opened its regional expertise hub in Singapore, consolidating its different APAC business streams.

Interpack 2017

Multivac signs MoU with Meyn Food Processing Technology and Cabinplant

Multivac has completed a strategic alliance (Memorandum of Understanding) with Meyn Food Processing Technology and Cabinplant to sell joint processing, filling, weighing and packaging technology.

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