Restructuring or repositioning ingredients is the future of salt, fat and sugar reduction in bakery, but these methods are being held back by a fear of the unknown, says Leatherhead’s...
The Real Good Food Company (RGFC) has appointed former British Sugar boss Gino De Jaegher as its new chief operating officer, effective immediately.
Reducing salt, sugar or fat in baked goods will always mean compromises so it’s important to ensure these concessions are minimal, says Leatherhead’s formulation expert.
Flowers Foods has reported record sales for fiscal 2013, propelled by volume gains from the exit of rival Hostess in late 2012 and the acquisition of its bread brands, its CEO says.
The Middle East has some of the fastest rising levels of diabetes in the world, presenting opportunities for bakery manufacturers to develop healthier bread products, says a Euromonitor analyst.
A national press advert from Warburtons – stating ‘No.1 Now London's biggest bakers’ – has been banned by the Advertising Standards Authority (ASA), after complaints from Premier Foods and Allied Bakeries.
AarhusKarlshamn (AAK), the Sweden-based oils and fat producer, has reported a 12% increase in operating profit in the fourth quarter (Q2), driven by recovery in its chocolate and confectionery fats...
The fiber and whole grain intakes of many Americans are still falling well short of the recommendations, but food such as ready to eat cereals, yeast bread/rolls, and oatmeal are...
Bakers need to start thinking about concepts, packaging and branding ahead of formulation – like consumer packaged goods firms, says Nielsen’s bakery expert.
More than half (56%) of US shoppers say they are cutting back on white bread - but not necessarily because wheat or gluten are the enemy, says Packaged Facts.
Premier Foods has launched a £87.5M joint venture with the US-based Gores Group to run its troubled Hovis bread and flour business.
Premier Foods’ £87.5M joint venture with the US-based Gores Group has drawn a mixed reception from leading City analysts, as the manufacturer confirmed trading profit for the year ended December...
Brazil from other markets as opportunities lie across all age groups for snacks, cereal and bakery, although motivators remain different, says Canadean.
The quality of baked goods made with ancient grains and pseudo-cereals can be improved with better fermentation technologies, say researchers.
A UK bakery has been hit with an £11,000 penalty after a customer reported a pack of its bread buns contained a screw.
A new EFSA approval opens the door for bakers to enrich bread with vitamin D2 amid pan-European deficiencies.
Bakery products that promise satiety and contain natural sweeteners have huge growth potential as consumers consider healthy eating more holistically, says Leatherhead Food Research.
The idea that wheat causes obesity or sickness has been rubbished by scientists conducting a review.
The metabolic benefits associated with increased an increased dietary intake of fermentable fibres may be due to the way in which our bacteria in use them to control levels of...
A lack of fermentable fibres in people's diet may pave the way for allergic inflammatory reactions such as asthma - and increasing intake of these fibres could help battle asthma,...
Enzymatic treatment of fiber could help develop better quality high-fiber breads, finds research.
US Gores Group is allegedly in talks to buy out a stake of Premier Foods’ Hovis business and a city analyst has said that geography would not impact its ability...
Gluten-free major Genuis is suitably busy with an ambitious international expansion plan as it moves into the United Arab Emirates (UAE), its commercial director says.
Natural, active antimicrobial sachets containing concentrated oregano essential oil (OEO) should resonate well with consumers concerned about artificial preservation techniques, suggest researchers.
Air Products has launched a ‘top injection’ of its liquid nitrogen refrigerant, Freshline LIN-IS, for sensitive products like dough.