Breaking News on Industrial Baking & Snacks

Sectors > Bread

Kudos Blends anticipates US boom with Brenntag partnership

The US is considerably behind the UK in terms of sodium reduction, but is catching up and demand will boom over the next year, the CEO of Kudos Blends says...

‘Timely findings’: Canola oil offers blood sugar management potential for diabetics

Alpha-linolenic acid-rich canola oil, in combination with a low glycemic index diet, may help improve blood sugar control and other measures of heart health, says a new study from Canada.

News in brief

Glanbia Nutritionals pushes textured ancient grains in Europe

Glanbia Nutritionals has introduced its full line of ancient grains into Europe, targeting the bakery, snack and cereal sectors.

White bread promotes improved gut microbiota: Study

White bread made from refined grains may promote increased Lactobacillus levels in the gut, researchers say.

Healthy bread: The promise and challenges of maize, oat, barley, sorghum and millet

Non-wheat cereals have huge potential for nutritional breads, but further in-depth research is needed to overcome dough difficulties and nutrient retention concerns, say researchers.

ASA: Chia and flax ad should be ‘super-seeded’

The UK’s Advertising Standards Agency (ASA) has upheld four complaints about the implied health claims of Bioglan ‘superfood’ chia and flax seeds.

What can the US learn from Europe? Clean label and subtle nutrition, says Mintel

US bakery, snack and cereal manufacturers should look to Europe for lessons on clean label and better-for-you products that don’t scream health, says Mintel’s innovation head.

'All-natural’ frustration for Whole Foods: Judge refuses to toss suit over SAPP in baked goods

Three months after a federal judge in California gave the preliminary thumbs up to a $3.4m settlement of a class action lawsuit accusing Trader Joe’s  of falsely advertising products as ‘all natural’,...

World Environment Day - June 5 2014 - Driving action on climate change

Sustainable food: Cut the greenwashing and act now, says Food Tank

Food manufacturers don’t understand the urgency of sustainability and need to act faster, but also communicate actions better with consumers, says the president of global NGO Food Tank.

Booting up breakfast: Federation of Bakers pushes toast for kids

The Federation of Bakers has designed ‘breakfast boots’ to hold toast as part of an on-going campaign to promote bread as part of a healthy, balanced diet, its director says.

Wheat prospects better but still at ‘a very sensitive stage’: Analyst

Wheat yields are looking good and prices are on a downward trend but manufacturers shouldn’t get their hopes up yet, according to one market analyst.

£80M pumped into Hovis to fund future growth

Hovis has received £80M of cash from commercial lender GE Capital to fund future growth plans following The Gores Group’s acquisition of a controlling stake in the bakery firm in...

Zeelandia CEO: Turkey's ‘inspiring’ economy prime for bakery NPD

The Zeelandia Group will invest several million euros into modernizing production in Turkey – an ‘inspiring’ economy brimming with new product development opportunities in bread and pastry, its CEO says.

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.

Key Industry Events

 

Access all events listing

Our events, Events from partners...