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Special Edition: Gluten-free

Could oats be the next gluten-free star?

Oats, when the supply chain ensures no cross-contamination, are a gluten-free cereal grain. So why haven’t we seen a flurry of oat-based gluten-free options in the global bakery sector? Are...

Oxfam sustainability scorecard reveals ‘leaders and laggards’

Leading food and drink makers including Nestlé, Unilever and Coca-Cola have made good progress in the year since Oxfam released its first Behind the Brands sustainability scorecard – and only...

Convenience trend hurts both cereal and baked breakfast goods: Analyst

The US trend of skipping breakfast or eating it on the go hurts both cereal and packaged breakfast baked goods, according to an analyst behind a Packaged Facts report. 

Consultant: Mineral salts are an ‘elegant’ choice for sodium reduction in bakery

High magnesium, low potassium mineral salts represent a functional and nutritious solution for sodium reduction in baked goods, according to a food science consultant.

Daily breakfast consumption linked to lower obesity risk in girls

Girls who eat breakfast every day are less likely to be overweight than those who skip breakfast, according to a study published in The International Journal of Food Sciences and Nutrition....

Grupo Bimbo doubles full-year profits, pulls in historical EBIDTA

Grupo Bimbo doubled its net profit for 2013 and totted up its highest ever EBIDTA – improvements that defined what its CEO described as a ‘pivotal’ year.

News in brief

Bavarian pretzel granted EU protected status

The Bavarian pretzel, native to the southeast German state, has been granted protected geographical indication (PGI) status in the EU.

Food firm told to pay £5.4k for finger injury

A London food firm has been ordered to pay £5,400 after one of its workers suffered serious finger injuries while cleaning a poorly guarded machine.

DISPATCHES FROM BAKERY INNOVATION EUROPE IN MUNICH

Communication and science crucial for bakery health claims, says Vaasan

Health claims in bakery need science but communicating them remains challenging when the benefits cannot be directly perceived by consumers, says the research head at Vaasan Group.

Euromonitor: Grupo Bimbo could face disappointment with Canada Bread

Grupo Bimbo will have its work cut out baking up success in Canada and could be disappointed if it expects too much, says analyst. 

Dispatches from Bakery Innovation Europe in Munich

Biggest bakery NPD trends in Europe 2013

One-third of all new bakery launches were sweet biscuits and cookies in 2013, the most popular on-pack claim was ‘no additives’ and the average price of baked goods rose, according...

Something like a phenomenon: Bakery in China

The bakery sector in China is a social phenomenon - considered by many as a trendy, Western sector, says a Shanghai-based consultant.

Carob flours: The novel antioxidant option for cereal?

Mediterranean carob seed flours hold potential as a novel, antioxidant ingredient for cereal products, according to scientists.

Two-thirds of EU states reject approval of GM maize – but it’s not over yet

A majority of EU member states voted against approving a genetically modified (GM) maize variety for cultivation in Europe at a Council of Ministers meeting on Tuesday – but the...

Grupo Bimbo to buy Canada Bread for C$1.83bn

Mexican bread titan Grupo Bimbo will dish out C$1.83bn to buy the Canada Bread Company – 90% of which belongs to Maple Leaf Foods.

Freezing dough: Understand impact on glutenin protein, say researchers

Understanding how the freezing process impacts wheat gluten proteins rather than whole gluten may enable better preservation of frozen dough, researchers say.

Corn-based protein targets veggie health boom, says Penford R&D head

Penford Ingredients has developed a corn-based protein to tap into a surge in health and wellness, vegetarianism and gluten-free, its R&D head says.

Are 3D printed insect snacks the taste of the future?

Hurdles in food safety, taste and consumer acceptance await on the London South Bank University’s quest to join two big food innovations: 3D printing and insect-based ingredients.

Special edition: Gluten-free

Four gluten-free myths debunked

Few topics can spark a more spirited debate these days than gluten, and yet, as the Whole Grains Council/Oldways points out, misconceptions abound when it comes to gluten—especially within the...

CHEWING THE FAT: TALKING REFORMULATION WITH LEATHERHEAD, PART II

Ingredients manipulation is the future for healthy bakery, says Leatherhead

Restructuring or repositioning ingredients is the future of salt, fat and sugar reduction in bakery, but these methods are being held back by a fear of the unknown, says Leatherhead’s...

News in brief

Real Good Food Company appoints former sugar boss

The Real Good Food Company (RGFC) has appointed former British Sugar boss Gino De Jaegher as its new chief operating officer, effective immediately.

CHEWING THE FAT: TALKING REFORMULATION WITH LEATHERHEAD, PART I

Minimizing compromise in healthy bakery reformulation

Reducing salt, sugar or fat in baked goods will always mean compromises so it’s important to ensure these concessions are minimal, says Leatherhead’s formulation expert.

Flowers Foods reports ‘record year’ thanks to Hostess

Flowers Foods has reported record sales for fiscal 2013, propelled by volume gains from the exit of rival Hostess in late 2012 and the acquisition of its bread brands, its CEO says.

Euromonitor: Middle East diabetes surge spells healthy bread prospects

The Middle East has some of the fastest rising levels of diabetes in the world, presenting opportunities for bakery manufacturers to develop healthier bread products, says a Euromonitor analyst.

Warburtons’ ad banned after Premier Foods complains

A national press advert from Warburtons – stating ‘No.1 Now London's biggest bakers’ – has been banned by the Advertising Standards Authority (ASA), after complaints from Premier Foods and Allied Bakeries.

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