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Sectors > Bread

Whole grain breakfast cereals lead the pack for total dietary fiber contribution, but many Americans still falling short of recommendations

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 think like CPG firms, says Nielsen

Bakers need to start thinking about concepts, packaging and branding ahead of formulation – like consumer packaged goods firms, says Nielsen’s bakery expert.

56% of US shoppers say they are cutting back on white bread, says Packaged Facts

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 launches Hovis partnership with Gores Group

Premier Foods has launched a £87.5M joint venture with the US-based Gores Group to run its troubled Hovis bread and flour business.

Mixed reaction to Premier Foods’ Hovis partnership with Gores

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: You won't be fighting over the same consumer group

Brazil from other markets as opportunities lie across all age groups for snacks, cereal and bakery, although motivators remain different, says Canadean.

Processing with ancient grains? Consider fermentation

The quality of baked goods made with ancient grains and pseudo-cereals can be improved with better fermentation technologies, say researchers.

Bakery fined after screw found in bread

A UK bakery has been hit with an £11,000 penalty after a customer reported a pack of its bread buns contained a screw.

EFSA vitamin D yeast approval to boost baking options

A new EFSA approval opens the door for bakers to enrich bread with vitamin D2 amid pan-European deficiencies. 

Slow-energy and sweeteners to feed bakery growth, says Leatherhead

Bakery products that promise satiety and contain natural sweeteners have huge growth potential as consumers consider healthy eating more holistically, says Leatherhead Food Research.

No, wheat does not make people fat and sick: Scientists

The idea that wheat causes obesity or sickness has been rubbished by scientists conducting a review.

Increased fibre may prevent obesity by controlling intestinal glucose: Study

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...

Dietary fibres may protect against asthma: Mouse data

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,...

Pre-treated fiber can improve quality of enriched bread: Study

Enzymatic treatment of fiber could help develop better quality high-fiber breads, finds research.

Can a US equity giant revive Hovis?

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...

Genius ‘suitably busy’ amid global expansion

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.

Are natural antimicrobial compounds the future for delaying bread mold?

Natural, active antimicrobial sachets containing concentrated oregano essential oil (OEO) should resonate well with consumers concerned about artificial preservation techniques, suggest researchers.

Reduces air bubbles in foam-sensitive creamy sauces

Air Products targets bakery sector with refrigerant

Air Products has launched a ‘top injection’ of its liquid nitrogen refrigerant, Freshline LIN-IS, for sensitive products like dough.

Kosher is only one slice of Wholly Wholesome’s pie, says CEO

Opportunities in kosher bakery alone are fairly limited, but alongside gluten-free, vegan and organic it’s valuable, says Wholly Wholesome CEO.

‘Formulation friendly’ quinoa powder aims beyond supplement market

A supplier of drum dried organic ancient grain powders has launched a standalone quinoa powder with applications ranging from supplements to RTD and RTM beverages, baked products and even soups....

Gluten-free rice bread: Best quality compromises GI levels

Optimizing volume and crumb texture in rice-based gluten-free bread leads to higher glycaemic index levels, finds research.

Grupo Bimbo CSR app – lost on consumers, good for business

Grupo Bimbo’s corporate social responsibility (CSR) app is unlikely to spark interest among consumers but could prove valuable as a way to collate business efforts and differentiate, says an innovation...

Skinny bread: Warburtons to invest £20m in sandwich alternatives

UK bread major Warburtons will pump £20m ($32.8m) into a new production plant dedicated to sandwich alternatives as demand in the segment booms.

Bread firm fined after worker’s hand trapped in dough cutting machine

A Welsh bread manufacturer has been fined after an employee’s hand was trapped by moving blades on a dough-cutting machine.

Trans fat crackdown: ‘The ship has already sailed’

Trans fats have been discussed for nearly two decades rendering the FDA’s extended comment period trivial in the grand scheme of things, says the innovation insights director at Datamonitor Consumer....

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