Breaking News on Industrial Baking & Snacks

Sectors > Bread

Grupo Bimbo CEO: ‘A true global leader’

Grupo Bimbo’s CEO Daniel Servitje is a true global leader who has shaped his business into the largest bakery in the world, says the director of the Executives’ Club of...

Bakers to battle white bread ‘misconceptions’

Plant bakers need to defend their corner more robustly in order to increase consumer awareness of bread's nutritional benefits while also battling harvest, regulatory and publicity woes.

Researchers call for mandatory EU folic acid flour fortification

The European Union must embrace a mandatory folic acid flour fortification program given the prevalence of neural tube defects (NTDs) in newborns across the region, say researchers.

FAO: ‘Promising’ cassava flour can drastically cut costs for bakers

Flour made from cassava can be up to half the price of regular wheat flour, holding great promise for bakers amid commodity volatility, says the Food and Agriculture Organization (FAO).

Japan blocks wheat imports after illegal GMO crop scare in US

The Japanese government has placed a temporary ban on Western White wheat imports after unauthorized genetically modified wheat was found growing in the US.

Tate & Lyle dives deeper into sodium reduction with new deal

Tate & Lyle has extended its sodium reduction offerings through a new licence deal with Eminate on bicarbonate reduction technology for baked goods.

COMMODITY REPORTS: RABOBANK

US wheat weakness won’t hit global supply or pricing: Rabobank

The US wheat market has failed to recover like its market counterparts, but despite this global prices will settle and supplies strengthen, according to Rabobank.

Egg and dairy free demands mount on top of gluten-free, says Foodstuffs New Zealand

Sales of gluten-free bread and cereal in New Zealand are surging, but consumers are increasingly demanding egg and dairy free options too, according to grocery distributor Foodstuffs.

Ancient grains: Health versus history

The heritage and authenticity behind ancient grains is a key selling point that bakers should work hard to communicate, says Datamonitor.

66% of foods containing trans-fats have been reformulated, but progress is slowing: Harvard study

Industry efforts to reduce and/or remove trans fats from food products have led to progress, but this progress is slowing, and the industry must continue its effort to reformulate, says...

News in brief

Warburtons acquires specialist bakery

Britain’s leading bakery brand owner Warburtons has completed the purchase of speciality bread and pastry manufacturer Giles Foods, for an undisclosed sum.

What characterizes a whole grain product?

Cereal science association AACC International has put forward recommendations on how whole grain products should be characterized.

Dowson eyes European expansion after UK acquisition

Dowson Food Machinery will expand its export business into Western Europe following the acquisition of JBS in the UK.

Plant bakers braced for more government salt reduction demands

Bread bakers should be prepared to face further reductions in salt levels when new limits are set by the Department of Health (DH) later this year – despite hitting their...

Sourdough improves quality of par-baked frozen breads, study

Use of certain sourdough cultures can improve volume and crumb firmness in partially baked whole wheat bread, finds new research.

Polymer technology should deter bakery tray theft, says developer

Traceable polymer additives and those that create subtle defects in plastic bakery trays should clamp down on the huge and costly issue of theft, their developer says.

UK may have to stick to wheat imports, says commodities analyst

The UK was hit by an extreme wheat crisis last year forcing industry into import mode and forecasts suggest this trend may stay, says a commodity analyst.

We should get down to 2,300mg sodium/day, but data does not support 1,500mg target, says IOM

New research supports significant reductions in sodium from where most Americans are today, but does not justify population-wide reductions below 2,300 mg per day, according to a new report from...

New UK superwheat could boost breadmaking

A new non-genetically modified (non-GM) ‘superwheat’ developed for growing in the UK, which yields 30% more than traditional wheats, could be of a quality suitable for breadmaking, according the National...

British Bakels $3.8m UK investment spells NPD

British Bakels will launch a range of new products after a £2.5m ($3.8m) investment in a two-phase expansion plan at a UK manufacturing site, its MD says.

Bimbo: The not-so-global brand

Bimbo is a popular bakery brand that is in growth but global penetration remains fairly low outside Latin America, an expert says.

Drug, club and foodservice: The next big growth opportunities for gluten-free?

Drug stores, club stores and the foodservice market could be the next big areas of opportunity for gluten-free, according to Boulder Brands, which owns two of the biggest names in...

Slashing food waste: Turning bread into useful enzymes

Waste bread does not need to go to landfill sites but can instead be broken down into useful enzymes, finds new research.

Symphony Consulting: Growth rates of key label claims - organic, natural, gluten-free - are leveling off

Growth rates of several individual label claims under the health & wellness umbrella have started to level off, according to new research from Symphony Consulting.

CHEWING OVER IDEAS WITH PURATOS

‘It’s quite a challenge to satisfy consumers’: Puratos R&D head

Consumers want the best of everything and the challenge for bakery manufacturers is to address complicated paradoxes, says the head of research and development (R&D) at Puratos.

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