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Sectors > Bread

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. 

Trans fats: Partially hydrogenated oils should be phased out in months, not years, says expert as FDA considers revoking their GRAS status

News that the FDA is considering revoking the GRAS (generally recognized as safe) status of partially hydrogenated oils (PHOs) in a bid to eradicate artificial trans fats from the US...

SPECIAL EDITION: MINIMIZING COSTS THROUGH INGREDIENTS

Pick your bread side: Cheap and cheerful or health value?

Price is a top priority for bread consumers, but long-term growth opportunities for the struggling bread sector may well lie outside of these 'cheap and cheerful' ingredient walls, says an...

Special Edition: Minimizing costs through ingredients

Understanding key commodities: Wheat buying tips for European bakers

European bakers should carefully monitor global growing conditions as the trends in major producing and exporting countries are a predominant influence on prices.

SPECIAL EDITION: MINIMIZING COSTS THROUGH INGREDIENTS

On the cheap: Bakers must look beyond ingredients to cut costs

Slashing costs at a formulation level can be done, but options have been exhausted and bakers should now turn to maximizing profit and reducing costs elsewhere, say experts.

SPECIAL EDITION: MINIMIZING COSTS THROUGH INGREDIENTS

Bakers look to commodity supply for cost management

Rather than innovative formulation changes to manage costs, bakers across the globe are instead going back to basics and cleverly sourcing commodities. 

Special Edition - Minimizing costs through ingredients

Enzymes have money-saving potential, says Campden BRI

Using enzymes as a baking processing aid can potentially reduce costs for manufacturers by partially replacing other ingredients or limiting waste, according to science and technology research firm Campden BRI.

WRAP: Households throw away 4.2 million tonnes of food and drink annually

UK households are throwing away 4.2 million tonnes of food and drink annually worth £12.5bn, according to Waste Resources Action Programme (WRAP).

Novozymes: ‘Freshness’ has evolved - it’s now multi-dimensional

The definition of freshness in bakery has evolved into a multi-dimensional parameter that goes far beyond shelf life, says Novozymes.

Scientists fine tune "valuable tool" for inorganic arsenic detection

Scientists have optmized a method to detect inorganic arsenic (iAs) at low levels in cereal-based food like bread, breakfast cereals and corn snacks, an issue which is not currently regulated...

Premier Foods seeks partner for bread business

Premier Foods has confirmed press reports that it is seeking a partner to raise funding for its troubled bread business.

Grupo Bimbo Visa agreement to boost Mexican business

Grupo Bimbo hopes to boost Mexican business thanks to an agreement with Visa via its technology subsidiary that enables small Mexican retailers to accept electronic card payments.

BREAD KNOWLEDGE: NIELSEN INSIGHTS PART II

Bakery beyond bulk: Consumers seeking smaller portions

Bakers need to focus on smaller portions and selling to individual consumers instead of working in bulk, warns an expert.

Premier Foods ‘ahead’ on scrapping suppliers

Premier Foods is ahead of target on cutting suppliers and product lines, according to ceo Gavin Darby, reporting on third quarter (Q3) financial results yesterday.

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