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DISPATCHES FROM INTERPACK 2014: EXECUTIVE BAKERY ROUNDTABLE

Bakery CEOs talk speedy innovation, political crises and global mega-trends

Keeping up with consumer change, hunting out talent to align with trends and reacting strategically to global crises has to be top of the agenda, three bakery CEOs say.

Hain Celestial: Rudi’s Organic Bakery will be our next $100m brand

There are significant opportunities to grow the Rudi’s Organic Bakery brand, both through increasing distribution and taking it into new categories, says its new owner, Hain Celestial. 

DISPATCHES FROM VITAFOODS EUROPE 2014

Nanotech is the future for bakery fortification: RNI Conseil

Nanotechnology to deliver nutrients or flavors into bakery remains nascent, but that will change over the next decade, says RNI Conseil’s scientific and regulatory affairs senior consultant.

Mandatory folic acid flour fortification likely to be approved in 2015

The UK government will finalize its decision on mandatory folic acid fortification of white flour next year following blood folate tests, says the Department of Health (DoH).

GM wheat presents ‘attractive’ gluten-free opportunity: Review

Genetic modification (GM) of wheat genes to ‘silence’ protein fractions toxic to those with celiac disease holds promise for cereal development, researchers say.

Vive la revolution! Eurogerm renews ‘historical’ bread

Eurogerm is offering a French bread history lesson with the revival of a pre-revolution bread recipe, Pain Égalité.  

Warburtons guns for UK gluten-free supremacy

UK bakery business Warburtons has ambitions to boost the gluten-free category and grow its market share as it rolls out gluten-free thins.

Crisis in Ukraine forces up world wheat prices

Political instability in the Ukraine has reinforced the UK’s need to increase its own food security and production, National Farmers Union (NFU) president Meurig Raymond has warned.

‘Underutilized’ cereal bran holds bread fiber promise: Study

Cereal bran is underutilized as a functional food ingredient but can enrich the fiber content of bread providing the antinutrient components are reduced, researchers say.

News in brief

Japan finally gives green light to sales of sunflower lecithin

Cargill has obtained approval for the use of sunflower lecithin in Japan, which until now had been the only country in the world where the additive had not previously been...

FBS Prestige CEO: Middle East has booming bakery demand

Non-stick coating bakeware specialist FBS Prestige has seen phenomenal demand from the Middle East as the country’s bakery sector evolves, its CEO and chairman says.

Key Insights from Food Vision

Innovation success recipe: Respect consumers and draw inspiration from the unknown

Understanding consumer expectations and respecting these, combined with a boldness to draw inspiration from new areas is the perfect mix for successful innovation, say experts.

Turkey is ripe for innovative salt reduction, says Leatherhead

Turkey lags behind Western Europe when it comes to salt reduction, but has an openness that makes it ripe for bakers to introduce innovative technologies, according to Leatherhead Food Research.

Breaking news

Hain Celestial buys Rudi's Organic Bakery in $61.3m deal

Organic and natural products giant Hain Celestial has acquired Rudi's Organic Bakery from Charterhouse Equity Partners in a $61.3m deal. 

An effective strategy for public cardio-metabolic health promotion? Resistant starch shows blood lipid and body composition benefits

Using resistant starch-enriched flour in place of regular flour may reduce cholesterol levels in people with metabolic syndrome, report researchers from South Dakota State University.

High-protein bread could bake up a storm: Euromonitor

High-protein bread will be a functional niche of the future if manufacturers can play up the satiety angle and get the taste right, says a health and wellness expert.

EU whole grain label laws could take over a year to define, says expert

Industry will meet with scientists next week in Vienna to start discussions on the future of pan-European whole grain labeling, but it’s likely to take more than one year to...

Two weeks to go! Register for FoodNavigator-USA’s Gluten-free in Perspective Forum

There are just two weeks to go until FoodNavigator’s live (and hopefully very lively) online debate on one of the hottest trends in food development: gluten-free.

Greece ordered to recover aid granted to cereal producers

Greece must recover aid given to cereal producers and agricultural cooperatives in 2008, the European Union’s General Court has ruled.

General Mills slashes trans and sat fats in dough

General Mills has filed a patent to lower the trans fatty acid and saturated fat content in dough shortenings using a blend of non-tropical oils and hard stock fat.

Elafin for gluten toxicity faces GMO hurdle, says chief scientist

A protein that could help fight celiac disease gut symptoms may struggle to overcome strict EU rules on genetically modified organisms, says the research director of the institute behind the...

Butter-like rice bran ingredient shows low fat bakery potential

A 'butter-like' extract of natural compounds from rice bran oil shows promise for several food applications, including use as a replacement for butter, margarine and shortening in baked goods, say...

Key Insights from Food Vision

Food Vision 2014: Bridge knowledge gaps, overcome change and work sustainably

What is the future of food? Simple communication of complex advances will be crucial, as well as picking up the pace amid a global population boom to feed the world...

News in brief

AAK to acquire Belgian bakery fats specialist

AarhusKarlshamn (AAK) will acquire Belgium bakery fats specialist CSM Benelux to drive strength in its bakery supplies business, its European president says.

Celiac Disease breakthrough?

Natural protein elafin ‘promising’ in battle against gluten toxicity: Study

The human protein elafin could be delivered into the gut using a probiotic bacterium to reduce the inflammatory reaction typical of celiac disease, researchers suggest.

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