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Shape and consistency are top robotic challenges in bakery, says Arr-Tech

Baked goods often lack consistency which poses problems when using robotics in the production line, Arr-Tech Automation Technology says.

IBIE 2013: EDUCATIONAL SESSIONS

Fiber, whole grains and seeds: Packing nutritional punch into gluten-free

Bakers have a vast choice of grains and seeds that can nutritionally improve gluten-free products, including fibers, ancient grains and seeds, according to scientists.

Arla launches whey proteins in US bakery market

Arla Foods Ingredients is focused more on functionality than ‘all natural’ for the US launch of its whey proteins for bakery, its global sales manager says.

Sunsweet: Prunes are fashionable in Japan but face image problems in US

Prunes hold bakery promise in Japan because they are fashionable and highly regarded for digestive health properties, but there are challenges in the US given the fruit’s image problem, says...

Firing employees and hiring robots: Minimum wage rise to spark automation age, says All Bake Technologies

The higher minimum wage set for the US state of California will see more bakeries turning to automation and robots, says bakery equipment supplier All Bake Technologies.

Parents seeking balanced approach to nutrition in bakery: Cargill

As parents look to strike a balance between healthy and unhealthy foods in their childrens' diets, bakery manufacturers have an opportunity to innovate with healthier products in the cookies, breads/rolls, crackers...

Horizon Milling study: What drives consumer liking of whole wheat bread?

Although consumers vary widely in their sensory preferences when it comes to whole wheat bread, certain characteristics in whole wheat flour—such as decreased bitterness and increased sweetness—improve liking among most...

Canadian wheat imports to UK up 50%

Poor UK harvests and a deregulation of Canada’s grain market has meant that Canadian wheat sales to the UK have increased by 50%, but the UK industry says that need...

Limited health risk from carcinogenic PAHs in bakery supply chain, say researchers

Dietary exposure to cancer-causing compounds polycyclic aromatic hydrocarbons (PAHs) in bread and cereal products are of little concern to consumer health, according to researchers.

IBIE 2013: EDUCATIONAL SESSIONS

ADM R&D head: Bakers should start from scratch when formulating with whole grains

Incorporating whole grains into bakery formulations dramatically impacts functionality and so it is easier if bakers start from scratch, says the director of R&D at Archer Daniels Midland.

Is that toast I smell? Federation of Bakers grabs attention with perfume

The Federation of Bakers has designed a toast-scented fragrance in a ‘quirky’ marketing ploy to encourage young women to think differently about bread, its director says.

Sustainable sorghum: USAID funds scientific project to develop hybrids

The US Agency for International Development (USAID) has pledged $4.98m to a project working with new genomics tools to develop drought and heat-tolerant sorghum hybrids and promote sustainable farming in...

IBIE teaser: You’re never too old, or big, to learn…

IBIE 2013 has a fantastic educational program lined up from tips for gluten-free and whole grain use, to insight on food safety regulations and labeling laws. BakeryandSnacks takes a look...

British oat prices plunge 40%

The price of British oats has plummeted after the largest crop since the late 1970s; good news for manufacturers, a grains analyst says.

Kudos Blends posts 85% US sales increase on strong sodium reduction demand

Amid growing awareness in the US about reducing sodium in baked products, UK-based baking powder specialist Kudos Blends hopes to maintain strong growth across the pond with its zero-sodium potassium...

Sweet findings: Prebiotic sugar replacers pack nutrition, improve gluten-free bread

The incorporation of prebiotic sugar substitutes can optimize nutrition and improve the eating quality and consumer acceptance of gluten-free bread, research finds.

FDA permits qualified health claim about whole grains and type 2 diabetes, but is the wording so qualified no one will use it?

The FDA says it will permit qualified health claims on the relationship between eating whole grains and a reduced risk of type 2 diabetes, but is the wording it has...

Wasted cassava stem starch could help feed 30 million

Utilising wasted cassava stem starch could provide food for an extra 30 million people without using additional arable land, researchers say.

Think you know your celiac consumer? Think again… value for money is their top priority

Celiac consumers care first and foremost about value for money; significantly ahead of sensory properties like taste and texture, finds new Leatherhead research.

‘It’s a classic’: Flowers goes retro with Wonder bread roll-out

Flowers Foods is bringing Wonder bread back to shelves with retro pack designs in a bid to spark consumer nostalgia in the US, its vice president of marketing says.

Premier Foods: another boss quits

Premier Foods’ executive director and chief financial officer (cfo) Mark Moran is to leave the firm, in what City analyst Panmure Gordon called further evidence that “the revolving door continues to...

International salt reduction: Local tailoring is crucial, warn researchers

Understanding and behaviours on salt consumption differ hugely from market to market across the globe – something manufacturers must take heed of when reducing levels, researchers warn.

News in brief

Manufacturing capability shortfalls prompt Bimbo Bakeries plant closure

Bimbo Bakeries USA (BBU) will close a Californian bakery and shift production elsewhere after careful analysis showed shortfalls in the infrastructure and manufacturing capabilities, the regional vice president said.

Biorigin joins European beta-glucan bandwagon

The Brazilian company Biorigin has announced plans to develop its position in the European beta-glucan market after winning EU novel foods approval; meanwhile the EU health claim scramble continues.

Ireland calls for EU max limits on folic acid in bread

Voluntary folic acid fortification of bread is sufficient but maximum limits should be set and the market carefully monitored, a public health expert says.

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