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Breaking News on Industrial Baking & Snacks

Sectors > Bread

Low-carb bakery to go mainstream, says expert

Low-carb baked goods will soon hit mainstream as companies work to overcome formulation and processing challenges to industrialize products, says the founder of consultancy firm the Bakery Academy.

What new gluten-free product launches, market analysis tell us

The gluten-free definition has been standardized; now what?

Aug. 5 marked the deadline for manufacturers making voluntary gluten-free label claims to ensure they meet the FDA’s definition of a gluten-free food (less than 20 parts per million of...

More than 800 job cuts proposed at bakery plants

More than 800 job cuts have been proposed at 2 Sisters Food Group’s Gunstones bakery and Avana Bakeries, previously owned by 2 Sisters and now owned by Utopia Foods.

News in brief

Hygiena unveils gluten test kit

Hygiena has introduced a specific allergen test kit for the detection of gluten residue on surfaces.

Bimbo Bakeries USA soccer sponsorship will cash in on World Cup fever

Bimbo Bakeries USA (BBU) has renewed its multi-year soccer jersey sponsorship with Philadelphia Union in a deal rumored to be more than $11m.

Actioning environmental pledges: Strategic engagement with suppliers critical, says procurement expert

Strategic partnerships with ingredients suppliers, not simple vendor contracts, will prove critical to the success of environmental programs like carbon emission reductions and sustainable sourcing, says a procurement expert....

News in brief

Cargill Innovation Center offers fast track to new products

Food companies can take a shortcut to innovation at Cargill's fully remodeled research center in Plymouth, MN. 

COMMODITY REPORTS: USDA

USDA forecasts record global wheat crop

The USDA has said global wheat supplies for 2014/15 will hit record highs, which is good news for stability but quality will be critical for industry, says an analyst.

Fria expands into Ireland

Scandinavian frozen free-from player Fria expands into Ireland as part of its ongoing European growth strategy.

US Nutrition Facts Panel: ABA concerned over fiber, added sugars and time

The American Bakers Association wants the US FDA to revise its proposed dietary fiber definition, reconsider mandatory declaration of added sugars and leave a five-year compliance window for the Nutrition...

FIC helps drive gluten-free mainstream, says Coeliac UK

Gluten-free EU labeling laws now fall under the Food Information for Consumers (FIC) regulation – a shift that will help push the category into mainstream food, says the CEO of...

Honeytop denies Channel 4 health and safety allegations

Honeytop Speciality Foods denies Channel 4 health and safety allegations of blocked exits and unruly conditions describing them as ‘misleading’ and ‘speculative’.

Allied Bakeries plant closure plan could hit 170 jobs

The closure of Allied Bakeries’ Orpington plant in Kent threatens up to 170 jobs and local MP Jo Johnson has demanded answers from Allied’s parent company Associated British Foods (ABF).

Exclusive interview

Haydens Bakery aims to avoid troubles like Avana

Haydens Bakery has restructured its operations by securing more contracts to safeguard jobs and prevent a similar situation to 2 Sisters’ Avana Bakeries site, where 650 jobs were at risk.

Veggie bread: Yellow pepper boosts nutrition, lowers GI

Yellow pepper flour can boost the antioxidant content and slow glucose release in bread, find researchers.

EFSA rejects French move to ban GM crop in Europe

The European Food Safety Authority (EFSA) has said French documentation supporting the country's attempt to ban Monsanto's MON810 genetically modified maize in Europe contains no new information or scientific basis...

Cassava bread could tackle food security in Africa

Africa has kick-started projects to improve the nutritional quality and production of cassava to enable better use of the woody shrub in bread.

Optimizing bakery production: Modified genetic algorithm most ‘promising method’

Using a modified genetic algorithm (MGA) to design scheduling plans in an industrial bakery can save costs and resources, scientists say.

The bigger picture: Dietary fibre measurement method adopted globally

A test method pioneered by Irish diagnostic technology company Megazyme International has become the global method of choice for ensuring dietary fibre content is not 'double counted' on nutritional labels. ...

News in brief

FDA gluten-free deadline approaches

Manufacturers have just under a week to ensure gluten-free products comply with FDA regulation.

‘Important changes’ as gluten-free label laws move under FIC

Rules on gluten-free labeling have been published under the EU Food Information to Consumers (FIC) regulation, and there are some important changes for the future, says the Association of European...

Nutrition Facts Panel could help bakers with sodium-nutrient ‘balancing act’

The Nutrition Facts Panel overhaul could fuel more micronutrient fortification in baked goods, helping the balancing act between sodium and nutrients, says the American Bakers Association (ABA).

Genius pumps ‘a good whack of its budget’ into Commonwealth Games sponsorship

Genius Foods, the UK’s leading gluten-free food producer, made a big investment into its summer campaign after being asked to be an official provider of the Glasgow 2014 Commonwealth Games.

Garuda International: We’ll ride the coattails of bigger oat beta-glucan players

The oat beta-glucan industry is tough as prices remain too high for most manufacturers, but as bigger players jump aboard Garuda International says business should be bolstered.

Dietetic products an ‘easily attainable’ goal for bakers: Review

Baked goods that meet specific nutrient needs, food intolerances or strict diets and still taste good are easy to develop, a review suggests.

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