European bakers should carefully monitor global growing conditions as the trends in major producing and exporting countries are a predominant influence on prices.
Slashing costs at a formulation level can be done, but options have been exhausted and bakers should now turn to maximizing profit and reducing costs elsewhere, say experts.
Rather than innovative formulation changes to manage costs, bakers across the globe are instead going back to basics and cleverly sourcing commodities.
Using enzymes as a baking processing aid can potentially reduce costs for manufacturers by partially replacing other ingredients or limiting waste, according to science and technology research firm Campden BRI.
UK households are throwing away 4.2 million tonnes of food and drink annually worth £12.5bn, according to Waste Resources Action Programme (WRAP).
The definition of freshness in bakery has evolved into a multi-dimensional parameter that goes far beyond shelf life, says Novozymes.
Scientists have optmized a method to detect inorganic arsenic (iAs) at low levels in cereal-based food like bread, breakfast cereals and corn snacks, an issue which is not currently regulated...
Premier Foods has confirmed press reports that it is seeking a partner to raise funding for its troubled bread business.
Grupo Bimbo hopes to boost Mexican business thanks to an agreement with Visa via its technology subsidiary that enables small Mexican retailers to accept electronic card payments.
Bakers need to focus on smaller portions and selling to individual consumers instead of working in bulk, warns an expert.
Premier Foods is ahead of target on cutting suppliers and product lines, according to ceo Gavin Darby, reporting on third quarter (Q3) financial results yesterday.
Bakery is like fashion – fresh bakery is in and ‘fresh at your convenience’ is the latest trend hitting runways, says Nielsen’s bakery expert.
Vegetable fortified bread has gone mainstream in Canada and this could help combat some of the sector’s bad health press, says an analyst.
Increasing demand for specialised yeast to improve food and drink quality are driving rapid growth in the global yeast market , which could grow 75% on 2010 levels to reach...
Maple Leaf Foods subsidiary, Canada Bread Company, is selling Olivieri Foods to Ebro Foods, Madrid, for approximately $120m.
Private equity firm Wind Point Partners is rumored to sell off Hearthside Food Solutions for more than $1bn, according to Reuters news agency.
Despite a recent split from Solazyme and an on-going legal case, Roquette is “full speed ahead” with its new algae flour and says the health halo effect should propel the...
Automotive specialist SAS Automation dived into the bakery sector three years ago and says it plans to be a major player in de-panning within the next two.
The baking industry is acting on energy efficiency but cost comes first and this can block speedy progress, says the Carbon Trust.
Nano emissive coatings designed to protect the NASA shuttle are being used in industrial baking ovens to slash energy use, and patent-owner AMF Bakery Systems says the results are impressive.
Next generation energy-saving technologies do exist for bakers but not everyone is jumping on board, says the American Bakers Association (ABA).
US-based Air Management Technologies was among the winners for IBIE’s B.E.S.T. in baking awards that acknowledges efforts in sustainability. In this exclusive video, its president says the ultimate goal is...
The pressure from the world of retail for bakers to go green and reduce environmental impact has never been tougher and is a “cultural change” for industry, the president of BEMA says....
The global frozen bakery market will reach $32,505.2m by 2018, with the Asia-Pacific market promising the greatest growth, according to new report findings.
A weaker US dollar has helped drive international business for spiral conveyor specialist G&F Systems, a senior associate says.