General Mills has developed a flexible package for chemically-leavened refrigerated dough that it claims is considerably cheaper than market options and ensures better baking quality.
Developments in oil-based emulsions could tackle flavor and texture problems associated with fat reduction in baked goods and snacks, say experts.
Bakery is the most challenging sector for fat replacement because of its processing complexity, say three global ingredient majors.
Reduced-fat remains high on the agenda for manufacturers, but what options are out there and what do consumers really want?
The Middle East is like ‘The Wild West’, expanding at an incredible rate, according to BEMA, (Baking Equipment Manufacturers and Allieds).
Mecatherm has installed two production lines for Al Rashed bakery, which supplies products to McDonald's, Burger King and Hardees, as well as having its own retail brand, Yaumi.
Members of the European Parliament (MEPs) have voted to allow individual countries within the EU to ban the cultivation of genetically modified food crops on their soil, even if the...
Bread and milk have always been natural indicators for what is happening inside the average household. Both are reliable dietary staples and both have the ability to inspire passion and...
A newly approved EU health claim to say folic acid supplements reduce the risk of infant neural tube defects will bring home the nutrient’s importance to women, say a team...
Philibert Savours will upgrade its commercial department, announcing a head of global sales in January.
Past celiac research has focused on gluten wheat proteins as the cause of reactions, but researchers say there may be other non-gluten proteins in wheat also to blame.
Food safety is important for bakers but use of technology is behind the curve and more could be done, says a technical expert.
The way in which breads are processed could play a role in determining its GI, according to new research that shows steaming rather than baking bread alters glycemic responses.
Around 2,000 hectares of agricultural land is lost each day due to the salinity in soil. Could breeding salt-tolerant crops be a new way to sustainable food?
UK consumers are interested in healthier baked goods high in fiber but low in sugar and calories, particularly high-fiber white bread, according to a survey.
Philibert Savours, a French food processing firm, is expanding in Brazil and wants to create an Advisory Service for products such as sourdough.
The EU HealthBread project wants to form an association by the end of the year to drive commercialization of its healthy bread technologies and concepts across Europe.
The Worshipful Company of Bakers is looking for a partner to develop and drive forward its bakery quality stamp in the UK.
Australasia’s food regulator has released a consultation paper on the back of calls by an Australian food industry body for the start date for new dietary fibre content claims to...
The USDA’s Agricultural Research Service has developed a soft durum wheat variety that can be used in a range of baked goods.
Artisan bakery Bertinet, in partnership with Warburtons, is to open a second bakery at its Milton Keynes site to serve the south east of England.
Research and development into fermentation for flavors and texture will be just one of the focuses at Puratos’ €15m ($19.2m) global innovation hub, its R&D director says.
The US sugar progam is frustrating, over-protectionist and counterproductive to business, says the president and CEO of the American Bakers Association (ABA).
An EU-funded project that aims to improve safety testing for genetically modified (GM) foods has published its first results.
Consumers expect manufacturers to take responsibility for baked goods far beyond the production gate, says a sustainability expert.