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Breaking News on Industrial Baking & Snacks

Sectors > Bread

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.

Australia

Research finding could help protect global wheat crops from disease

A critical new understanding of the disease cycle of a wheat virus will help farmers around the world protect their wheat crops from a devastating disease and major yield losses.

EU labelling law adds impetus to the sustainable palm drive

Changes to European labelling laws meaning the specific source of vegetable oil must be declared on pack could drive more food manufacturers to certified sustainable palm oil, according to one...

Finland to provide specific dietary fibre information

The Finnish Food Safety Authority Evira has introduced a method to better define the constituent parts of dietary fibre in foods.

food manufacturing awards

Hovis turns top crust with training programme award

Bakery and milling business Hovis has won the coveted Training Programme trophy in the industry’s Oscars – the Food Manufacturing Excellence Awards (FMEAs).

Study backs satiety effect of patented oat lipid preparation

Oats have been shown in several studies to keep hunger at bay and now research from Lund University in Sweden has shown that liposomes from fractionated oat oil induce satiety.

Warburtons fined for maintenance worker’s injury

Warburtons has been prosecuted by the Health and Safety Executive (HSE) for safety failings after a worker seriously injured his hand in a conveyor.

IRI F&B DATA: Part I on bread

White bread chomps into UK top 20 F&B but sales plummet

Three major white bread brands have made it into the UK’s top 20 best-selling food and beverage list, according to IRI data, but every single one has seen sales plummet.

Benexia chia oil wins EU novel foods approval

The European Commission has approved Benexia chia oil as a novel food for use in food supplements and in place of other plant fats and oils in foods and drink...

'Quiet’ salt reduction is vital – but gourmet salt growth may stifle industry efforts

Salt replacer use is growing but low salt claims are not, as food companies favour a ‘quiet’ approach – but growth in gourmet table salts may threaten salt reduction efforts.

Sprouting for ‘superior’ gluten-free bread: Study

Sprouted brown rice flour can increase the protein, lipid and antioxidant activity in gluten-free breads, finds research.

Energy saving oven system set to save plant bakers thousands

Plant bakers will be able to save thousands in energy costs with an oven system that optimizes air flow and incorporates heat recovery, claims developer Campden BRI.

Oldways Whole Grains: Breaking Barriers conference

Sprouted flours are ‘the next big thing,” baker Peter Reinhart predicts

Sprouted grain flour is gaining traction with food manufacturers and consumers alike thanks to its sweeter taste, longer shelf life, increased nutrient bioavailability and overall better baking experience, claims Peter...

Does the high-protein craze make sense from a nutritional perspective?

Protein is hot - and big brands are piling more of it into everything from breakfast cereal to ice cream. Yet the Dietary Guidelines for Americans say “inadequate protein intake in...

US belt manufacturer hires UK sales manager to expand bakery and snacks sector

Cambridge Engineered Solutions, a US metal conveyor belt manufacturer, has hired its first sales manager to support the company’s business growth in the UK and Ireland.

BEMA networking event Gulfood Manufacturing 2014

BEMA (Baking Equipment Manufacturers and Allieds) brought together its exhibiting members at the inaugural Gulfood Manufacturing 2014 at the Conrad Hotel, Dubai, recently.

Nutritionist spurns ASA verdict on ad challenging white bread

A leading nutritionist has slammed the Advertising Standards Authority’s (ASA’s) decision not to ban a toothpaste ad for suggesting white bread contained sugar and could harm teeth.

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