SUBSCRIBE

Breaking News on Industrial Baking & Snacks

Sectors > Bread

Federation of Bakers: 2015 will be a fight back on carbs

The UK will publish an extensive report on the role of carbohydrates in the diet next year, presenting opportunities for bread makers to fight back against carb-bashing, says the Federation...

News in brief

Bread volume method approved by AACCI

A method for finding bread volume has been approved by the American Association of Cereal Chemists – International (AACCI).

NPD watch: Green tea cereal, meat bars and bread for women

Antioxidant-rich cereals, protein-packed snack bars and bread tailored to women’s nutritional needs were just some of the product innovations identified by Datamonitor Consumer during 2014.

Special Edition: Smart Packaging

The smaller, the smarter: Small-sized packs hit on convenience and price

Light-weight, smaller bakery and snack packages are more affordable and convenient for consumers, says Euromonitor International.

Special Edition: Smart Packaging

Nifty packaging: Could data tech be the future for bakery shelf life?

Using data exchange technology like near field communication (NFC) to link bread staling information with color-changing labels is a promising future concept, says Canadean.

Glanbia Nutritionals: US bakery lab will fast-track NPD

Glanbia Nutritionals says its US bakery lab will enable manufacturers to shorten new product development times, particularly in the area of ancient grains. 

Researchers eye satiety market following 'encouraging' results

A new inulin-propionate ester (IPE) ingredient may increase appetite-reducing hormones and make people feel fuller, according to research published in the journal Gut.

SPECIAL EDITION: SMART PACKAGING

Bread packaging is far from ‘smart’ but could be, says expert

Bread needs a shake up because packaging is fixated on protection and cost, meaning opportunities to spark increased consumer engagement are lost, says a packaging expert.

Patent Watch

General Mills eyes patent hat-trick for ready-to-bake gluten-free doughs

General Mills has filed three patents for gluten-free doughs that it has developed in ready-to-bake format to offer an alternative to dry mixes.

Dr Zak’s flexes beyond bread with high-protein bagels and flatbreads

Functional food specialist Dr Zak’s has developed a high-protein bagel and has flatbreads in development as it looks to stretch its offering in a niche market, its managing director says....

Comment

Naturally opposed? Balancing new technologies with consumer perceptions

New technologies are vital to the future growth of the food and nutrition industry, but their future success depends on much more than the science behind them.

Dispatches from Hi Europe, Amsterdam

GoodMills strips back wheat kernels for fibre enrichment

A decade of EU-funded HealthGrain and HealthBread projects has yielded more bioavailability of grain nutrients, says Good Mills Innovation.

Commodity reports: DEFRA

DEFRA: We’ll see a gradual switch back to UK wheat

UK wheat production had a strong year that should spark a gradual shift back to local sourcing, says the Department for Food & Rural Affairs (DEFRA) as it published its...

Glebe Farm Foods eyes Europe for gluten-free oat expansion

Gluten-free oat specialist Glebe Farm Foods is investing £5-10m ($8-15m) in a second oat mill to keep up with UK demand and assist expansion into European markets.

Faba bean: The sustainable protein of the future?

Faba bean flour is a sustainable, cheaper way to make high-protein gluten-free breads, say European researchers.

Australia

Research finding could help protect global wheat crops from disease

A critical new understanding of the disease cycle of a wheat virus will help farmers around the world protect their wheat crops from a devastating disease and major yield losses.

EU labelling law adds impetus to the sustainable palm drive

Changes to European labelling laws meaning the specific source of vegetable oil must be declared on pack could drive more food manufacturers to certified sustainable palm oil, according to one...

Finland to provide specific dietary fibre information

The Finnish Food Safety Authority Evira has introduced a method to better define the constituent parts of dietary fibre in foods.

food manufacturing awards

Hovis turns top crust with training programme award

Bakery and milling business Hovis has won the coveted Training Programme trophy in the industry’s Oscars – the Food Manufacturing Excellence Awards (FMEAs).

Study backs satiety effect of patented oat lipid preparation

Oats have been shown in several studies to keep hunger at bay and now research from Lund University in Sweden has shown that liposomes from fractionated oat oil induce satiety.

Warburtons fined for maintenance worker’s injury

Warburtons has been prosecuted by the Health and Safety Executive (HSE) for safety failings after a worker seriously injured his hand in a conveyor.

IRI F&B DATA: Part I on bread

White bread chomps into UK top 20 F&B but sales plummet

Three major white bread brands have made it into the UK’s top 20 best-selling food and beverage list, according to IRI data, but every single one has seen sales plummet.

Benexia chia oil wins EU novel foods approval

The European Commission has approved Benexia chia oil as a novel food for use in food supplements and in place of other plant fats and oils in foods and drink...

'Quiet’ salt reduction is vital – but gourmet salt growth may stifle industry efforts

Salt replacer use is growing but low salt claims are not, as food companies favour a ‘quiet’ approach – but growth in gourmet table salts may threaten salt reduction efforts.

Sprouting for ‘superior’ gluten-free bread: Study

Sprouted brown rice flour can increase the protein, lipid and antioxidant activity in gluten-free breads, finds research.

Key Industry Events