Food safety is important for bakers but use of technology is behind the curve and more could be done, says a technical expert.
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.
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?
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.
Philibert Savours, a French food processing firm, is expanding in Brazil and wants to create an Advisory Service for products such as sourdough.
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.
The Worshipful Company of Bakers is looking for a partner to develop and drive forward its bakery quality stamp in the UK.
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...
The USDA’s Agricultural Research Service has developed a soft durum wheat variety that can be used in a range of baked goods.
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.
Research and development into fermentation for flavors and texture will be just one of the focuses at Puratos’ €15m ($19.2m) global innovation hub, its R&D director says.
The US sugar progam is frustrating, over-protectionist and counterproductive to business, says the president and CEO of the American Bakers Association (ABA).
An EU-funded project that aims to improve safety testing for genetically modified (GM) foods has published its first results.
Consumers expect manufacturers to take responsibility for baked goods far beyond the production gate, says a sustainability expert.
Sprouted grains are known for nutritional punch and bold taste, but the sprouting process can also improve overall baking quality, says Ardent Mills.
Farming infrastructure in the wheat sector is critically important for bakers but there are a number issues threatening it, says the president and CEO of the American Bakers Association.
Brazil’s National Biscuit Industry Association (ANIB) is merging with the country’s Association of Pasta Manufacturers (ABIMA), which also represents the processed bread and industrial cakes sector, to form a new...
UK bread major Warburtons has pledged £10,000 ($15,900) to a youth charity project focused on driving employment.
Knowledge on gluten-free product development must improve because the bar on quality is higher than ever, says a technical specialist at Ingredion.
Bakery and snack makers looking to mitigate acrylamide have many options, but they’ll have to navigate through a heavily patented world of ideas, says a fellow at Kellogg Company.
Bakers should consider slashing salt content before turning to sodium alternatives, says the VP of technical service at Flowers Foods.
Finsbury Food Group, the cake, bread and bakery goods manufacturer, has acquired the Fletchers Group of Bakeries for £56M from private equity owner Vision Capital.
EFSA has agreed ‘high-fiber sourdough rye bread’ may significantly reduce post-prandial glycaemic and insulin response compared to glucose, but refused a health claim from Fazer in Finland because all foods...
The EU cereal harvest will hit record levels this year, driving higher than average exports, says the European Commission (EC).
Consumer demand for healthier products will push the UK's gluten-free (GF) food manufacturers to make further reductions to the fat, sugar and salt content of their foods, industry experts have...