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Dispatches from Interpack 2014

Prospering amid political crises: How one Egyptian firm invested its way out

Egyptian bakery equipment firm Morcos has faced financial difficulties amid political unrest in its home market, but an investment strategy saw it prosper against the odds, its purchasing manager says.

High-fiber bioactive breads ‘could become mainstream’, says TNO

The next generation of bioactive wholegrain breads with ‘desirable sensory properties’ will be commercialized soon following taste tests, says TNO.

Bagel Thins will boom in the UK, says Allied Bakeries

Healthy sandwich alternatives are trending and Kingsmill ‘bagel thins’ will tap into this in the UK, says Allied Bakeries’ category director.

Health properties of cinnamon drive demand

Increasing interest in cinnamon’s health properties has led to its use in more foods, but heavy rainfall in producer countries has affected supply, a leading ingredients company has warned.

Sustainability woes: Ingredients firms aren’t doing enough, claims expert

Ingredients suppliers are uniquely placed in the supply chain to up their game in sustainable sourcing and must push the agenda further, says a market analyst from Invenire.

SPECIAL EDITION: CLOSING THE FIBER GAP

Fiber and beyond: Technical promise outshines nutritional value

Fortifying cereal-based products with fiber is less about nutrition and more about technical, formulation functions that align with mega-trends like sugar reduction and gluten-free, claim suppliers.

SPECIAL EDITION: CLOSING THE FIBER GAP

Fiber-rich bakery: What does the science say?

In this special edition article BakeryandSnacks.com takes a look at some of the key suggested benefits of fiber, and how manufacturers can utilize it to benefit consumers.

SPECIAL EDITION: CLOSING THE FIBER GAP

Clever fiber blends offer weight management hope, says Professor

Fiber composite blends used in healthy food matrixes hold weight management promise, according to a professor from the University of Liverpool.

Special edition: Closing the fiber gap

Cereal gets to the heart of fiber deficiency, but is fortification the way to go?

High cereal fiber intake after a heart attack may improve long-term survival rates, research suggests, but these benefits could be achieved with a balanced, healthy diet, rather than through fortified...

DISPATCHES FROM VITAFOODS EUROPE 2014

Ingredia: Chia oil to boil bigger storm in Europe thanks to claims

Europe's rubber stamp on Ingredia’s Benexia chia oil, expected in June, will heat up appeal even more, claims its global director.

UK celiac diagnosis rises fourfold in 20 years: Industry needs to step up, says Coeliac UK

The gluten-free industry must improve availability, quality and cost of products in light of a fourfold increase in UK celiac diagnosis over the past two decades, says the CEO of...

DISPATCHES FROM VITAFOODS EUROPE 2014

Brown algae: The future of fat-busting salt replacement?

Norwegian brown algae is an attractive natural salt replacer for bakery because of its fat-busting punch, says developer Valagro.

DISPATCHES FROM VITAFOODS EUROPE 2014

‘Boring’ bread needs clever labeling and flavor excitement: Mintel

Packaged bread is typically boring and lifeless but clever labeling and flavor innovation should reinvigorate the category, says a Mintel analyst.

Bay State Milling: White flour backlash continues

Taste, performance and nutrition will always be the biggest drivers in flour innovation, says Bay State Milling’s director of product marketing. 

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.

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