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Sectors > Bread

Dispatches from Food Matters Live, London

Gluten-free health benefits? For those without an intolerance there's no proof, claim experts

Choosing gluten-free food is a lifestyle choice, but there is no evidence that it’s a healthier option for those not suffering from gluten intolerance, say experts.

Oldways Whole Grains: Breaking Barriers Conference

Pseudoscience, taste & cost hinder sales of whole grain products

Consumers’ perception of whole grains have come a long way, but with most Americans consuming only 15% of the recommended daily intake of them, whole grains still have several barriers...

Celebrating brilliance in baking: BakeryandSnacks opens entries for Personality of the Year 2014

The bakery, snack and cereal sector is vast - driven by millions of dynamic individuals across the globe. But do you or a colleague have what it takes to be...

The gluten-free diet “fad” may be unsustainable

The increasing number of U.S. adults reducing or eliminating gluten from their diet who are not diagnosed with celiac disease likely is an unsustainable fad, clinical researchers argued at the...

Patent Watch

General Mills files patent for cost-efficient flexible dough pack

General Mills has developed a flexible package for chemically-leavened refrigerated dough that it claims is considerably cheaper than market options and ensures better baking quality.

Special Edition: Tasty Fat Replacement

Next-generation emulsions the future for fat reduction, claim experts

Developments in oil-based emulsions could tackle flavor and texture problems associated with fat reduction in baked goods and snacks, say experts.

Special Edition: Tasty Fat Replacement

Fat reduction no piece of cake in bakery, say Cargill, DuPont and Palsgaard

Bakery is the most challenging sector for fat replacement because of its processing complexity, say three global ingredient majors.

Fat reduction: The future, the market, the consumer…

Reduced-fat remains high on the agenda for manufacturers, but what options are out there and what do consumers really want?

Gulfood Manufacturing 2014 special edition

BEMA: ‘This is the place to be and we want to grow in this market’

The Middle East is like ‘The Wild West’, expanding at an incredible rate, according to BEMA, (Baking Equipment Manufacturers and Allieds).

Gulfood Manufacturing 2014 special edition

Mecatherm wins Al Rashed bakery partnership

Mecatherm has installed two production lines for Al Rashed bakery, which supplies products to McDonald's, Burger King and Hardees, as well as having its own retail brand, Yaumi.

EU backs bid for national bans on GM crops

Members of the European Parliament (MEPs) have voted to allow individual countries within the EU to ban the cultivation of genetically modified food crops on their soil, even if the...

Guest article

Boring bread? Ditch bland ads and bite into the revolution

Bread and milk have always been natural indicators for what is happening inside the average household. Both are reliable dietary staples and both have the ability to inspire passion and...

Game changer? Folic acid wins EFSA health claim for neural tube defect risk reduction

A newly approved EU health claim to say folic acid supplements reduce the risk of infant neural tube defects will bring home the nutrient’s importance to women, say a team...

Live from Gulfood Manufacturing 2014

Philibert Savours to upgrade its commercial department

Philibert Savours will upgrade its commercial department, announcing a head of global sales in January.

Not the only culprit? Celiacs react to non-gluten wheat proteins

Past celiac research has focused on gluten wheat proteins as the cause of reactions, but researchers say there may be other non-gluten proteins in wheat also to blame.

DISPATCHES: PACK EXPO 2014

Bakers are behind the food safety curve, claims tech expert

Food safety is important for bakers but use of technology is behind the curve and more could be done, says a technical expert.

Steamed v baked bread: Processing change impacts glycemic response

The way in which breads are processed could play a role in determining its GI, according to new research that shows steaming rather than baking bread alters glycemic responses.

Could salt-tolerant crops be solution to sustainable food production?

Around 2,000 hectares of agricultural land is lost each day due to the salinity in soil. Could breeding salt-tolerant crops be a new way to sustainable food?

Around a third of consumers want high-fiber white bread, finds Sensus

UK consumers are interested in healthier baked goods high in fiber but low in sugar and calories, particularly high-fiber white bread, according to a survey.

Gulfood Manufacturing 2014

Philibert Savours to expand in Brazil

Philibert Savours, a French food processing firm, is expanding in Brazil and wants to create an Advisory Service for products such as sourdough.

Exclusive talk with HealthBread project leader

HealthBread plans association to commercialize concepts

The EU HealthBread project wants to form an association by the end of the year to drive commercialization of its healthy bread technologies and concepts across Europe.

UK firm seeks partner to upscale baking quality marque

The Worshipful Company of Bakers is looking for a partner to develop and drive forward its bakery quality stamp in the UK.

Australasia

Regulator to review request to delay transition to new fibre claims

Australasia’s food regulator has released a consultation paper on the back of calls by an Australian food industry body for the start date for new dietary fibre content claims to...

Dispatches: AACCI annual meeting 2014

Non-GMO soft durum wheat promising for bakers, says USDA-ARS

The USDA’s Agricultural Research Service has developed a soft durum wheat variety that can be used in a range of baked goods.

News in brief

New bakery for Bertinet Warburtons partnership

Artisan bakery Bertinet, in partnership with Warburtons, is to open a second bakery at its Milton Keynes site to serve the south east of England.

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