Although bread making has been practised for millennia, the fundamental understanding of the relations between dough microstructure and rheology is still surprisingly limited, say researchers.
A San Francisco-based company has developed a portable sensor that will alert users whether their food contains gluten within two minutes.
Frozen bread company Speciality Breads is set to open a £3M bakery, allowing a four-fold increase in production capacity.
The spate of companies seeking to enter Europe’s lively chia seed market shows no signs of slowing with an EU novel foods application from a Dutch firm joining the fray....
Consumer trends are actively changing how food items are packaged, according to a report released at this year’s Pack Expo Las Vegas and Pharma Expo 2015.
Telsonic UK has partnered with Soreen, which makes Original Malt Loaves as well as a range including banana, apple and cinnamon, to test its Ultrasonic technology on soft or sticky...
The recent finalization of the Trans Pacific Partnership is good news for confectioners and sugar-using manufacturers across the US, according to Rick Pasco, president of Sweetener Users Association (SUA).
Two all-natural, wheat-based starches launched by Ulrick & Short are said to boost bread volume, increase shelf life and make for a softer loaf over time.
Global gluten free bread market leader Schär has reformulated its line of breads to include ancient grains and has relaunched across the US.
Illinois-based Hearthside Food Solutions, LLC, was cited for safety hazards after an employee lost part of their finger in a dough-cutting machine at the company’s Ohio facility.
Companies must provide “a lot of coaching” and mentorship when hiring Millennials in the baking industry to nurture young talent, according to Dave Krishock, Bakers National Education Foundation professor at Kansas State...
There’s no one size fits all approach to stopping allergens from making their way into baked goods, but one researcher says manufacturers must put many safeguards, including training, in place...
German equipment supplier MIWE has introduced an oven it claims is the first to guard baked goods against inconsistencies through changes in the weather.
A savvier group of customers want healthier products with fewer preservatives and ingredients, a trend one bread executive says will continue for a long time.
Flowers Foods – which has just snapped up Dave’s Killer Bread for $275m – has made another move into the fast-growing organic bakery category with a $120m deal to acquire...
The Independent Bakers Association has written a letter denouncing the US Department of Labor’s new overtime rule proposals.
“Free-from” snack products are closer to becoming an industry standard, according to a report from Mintel.
Nutrilac protein from Arla Food Ingredients will turn the gluten-free boom into a sustained trend by allowing manufacturers to make gluten-free products that are indistinguishable from normal ones, it says....
Consumers continue to embrace free-from diets: and grain-free could be the next big opportunity for bakers, according to Mintel.
German bakery trade show iba 2015 will be the place to see the latest energy efficient technology, claim the organizers.
Three class-action lawsuits claiming grocers fooled shoppers into believing bread was freshly made in stores were dismissed by a United States District Court judge last week.
Bimbo Bakeries USA is recalling six brands of bread products after a broken light bulb at one of its bakeries means they could be contaminated with fragments of glass.
BakeryandSnacks, the leading global trade publication for manufacturers in the bakery, snacks and cereal is seeking a new editor to take it to the next level.
Denver-based Ardent Mills has announced it's intention to purchase a flour-milling plant in Ontario, Canada, from Mondelēz Canada.
Bread has seen a drop in popularity across developed countries due to health concerns, but pastries and cakes offer manufacturers a silver lining, according to a Euromonitor analyst.