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Sectors > Bread

Pre-soaked ancient grain mix hits on health and saves time, says Corbion Caravan

Bakers can save production time and win health-conscious consumers with pre-soaked ancient grains, according to creator Corbion Caravan.

EU labelling overhaul to affect (nearly) all food companies: What’s in store?

The Food Information for Consumers regulation (FIC) is set to come into effect this time next year. FoodNavigator spoke with Campden BRI’s principal food law advisor David Leeks to find...

Bread deal should boost Premier Foods

Premier Foods should gain ground from any deal involving its bread business, according to Investec analyst Nicola Mallard.

XMAS SPECIAL

Packaging design inspiration gallery: CHRISTMAS

Food figures big into holiday celebrations around the world. Here are a few festive Christmas packaging designs to sink your teeth into.

Should the definition of ‘whole grains’ be expanded to include whole seeds, beans and legumes?

As the FDA prepares to conduct consumer research into whole grain labeling statements before it issues finalized guidance for industry, the debate over precisely what should constitute a ‘whole grain’,...

Legume potential: Jatropha is underutilized but shouldn’t be

Jatropha protein concentrate can be used to fortify bread without adverse textural impact and bakers should consider using the ingredient more, researchers say.

GMA, IFT, to FDA: We need more time to respond to crackdown on PHOs, artificial trans fats

Food manufacturers have urged the FDA to give them more time to consider its proposal to revoke the GRAS status of partially hydrogenated oils (PHOs) in a bid to eradicate...

Spending spree: Saved grain dollars should go into R&D

Strong global wheat stocks and weaker prices have given bakers breathing space to innovate and manufacturers should continue investing in R&D in 2014 too, a commodities analyst says.

The secret to success: Which EU baked goods received protected status in 2013?

Out of 24 applications, only six baked goods received Protected Geographical Indication (PGI) status this year from the European Commission with the rest yet to be processed. 

Only in Waterford: Blaa bread granted EU protection

Traditional Irish blaa bread joins the likes of the Cornish pasty as it is granted Protected Geographical Indication (PGI) by the European Union. 

Dispatches from FiE

Tereos Syral: Guilt is bakery’s ‘key limitation’

Tereos Syral says despite innovations within the bakery sector, guilt associated with these products must be overcome to ensure growth.

Low carb claims double in five years

The number of new products carrying low carb claims has nearly doubled in Europe in the past five years, according to new research from Mintel.

Texture trick enables salt reduction in bread: Study

Reducing the density of bread increases the perception of saltiness providing bakers with a novel salt reduction strategy, researchers say.

Special Edition: Super grains! From chia to quinoa

Chia boom: With 239% growth, chia category set to hit $1 bn by 2020

Driven by demands from the cereals, snacks and beverage categories, and growing at a whopping 239%, is there anything to stop the rise of chia?

Kellogg’s green electricity part of bigger sustainable goals

Kellogg is forging ahead with sustainability goals by offsetting half of the electricity use at its waffle plant in California using fuel cell technology, its chief sustainability officer says.

Special edition: Super grains!

Chia and quinoa lead the field - by miles - when it comes to product launches with ancient grains and seeds, says Datamonitor

The percentage of new US food product launches featuring ancient grains or seeds has almost tripled since 2008, according to Datamonitor. But the bulk of activity is focused around just...

Penford broadens fiber portfolio with corn variant

Penford Food Ingredients has developed a corn-based fiber that it says has a cleaner flavor than other corn fibers – opening up broader application opportunities.

COMMODITY REPORTS: AHDB

Wheat woes over? UK exports and lower prices to return

Two years on from the disastrous UK wheat harvest, wheat processors and bakers should see the market return to healthy yields and prices, according to a cereals analyst.

Beyond Italy: Barilla invests €30m in Harry’s bread

Barilla has said it plans to invest €30m into a French bakery plant for its Harry's bread brand.

Infographic

Regional differences: What have you got in your lunchbox?

Across most countries, sandwiches and fruit are popular in children's lunchboxes while the inclusion of chips, yoghurt and cheese snacks varies considerably across regions, according to a consumer report by...

DuPont tackles global food shortage on micro level

DuPont’s bakery team is focused on tackling waste by improving shelf life and processing, as part of a broader vision to manage an imminent global food shortage, it says.

Boulder Brands: 5-10% of US wheat-based categories are going to be gluten-free in 3-5 years

While many grocery brands are struggling to generate any growth right now, top gluten-free brands Udi's and Glutino notched up combined net sales growth of 53% in the latest quarter,...

Premier Foods tight-lipped on bread sale

Premier Foods is remaining tight-lipped about reports that the Mexican bakery Grupo Bimbo may acquire its troubled bread division, as the firm’s short-term prospects divided City opinion.

Lawyer: Expect calls for extension of comment period on FDA crackdown on trans fats

Food manufacturers are likely to ask for an extension to the 60-day comment period set by the FDA to consider its proposal to revoke the GRAS status of partially hydrogenated...

Clean label isn't as big as industry thinks, says DuPont

Demonization of ingredients and a lack of consumer understanding has fueled clean label, but it remains niche among a small group of consumers, DuPont Nutrition & Health says. 

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