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Breaking News on Industrial Baking & Snacks

Sectors > Bread

Patent Watch

General Mills tackles sodium reduction with leavening method

General Mills has filed a patent on a method to regulate the reaction rate of leavening agents in packaged dough using ions, enabling bakers to use less leaveners which are...

News in brief

Genius Foods recalls gluten-free products due to gluten findings

Genius Foods and five UK supermarkets have recalled gluten-free products as they may contain gluten.

Bakers hail new egg supplies from The Netherlands, but warn that avian flu crisis is ‘far from over’

The arrival of egg products from The Netherlands “may make up for about 10% of the supply that’s been lost due to the impact of the avian influenza” in the...

EFSA stands by acrylamide cancer concerns

The European Food Safety Authority (EFSA) has published its final opinion on acrylamide in food, reconfirming previous evaluations that it increases the risk of developing cancer for consumers in all...

Bread is ‘price war casualty’ – FoB director

Bread is one of the biggest casualties of the supermarket price war, as retailers keep dropping its price to rock bottom levels in a bid to entice shoppers, according to...

Flowers Foods eyes M&A to expand beyond white bread

Flowers Foods will expand business further beyond soft white bread to align with changing consumer preferences and growth opportunities, its CEO says.

Big baking: The trends, challenges and opportunities

Where are the opportunities for bakers in retail? How important will grain research be for the future? And what kind of policy hurdles are industry truly up against?

C-store, club or grocery? Bakers need to decide where to play, says retail expert

Bakers must adapt products and merchandizing according to target retail channels because shopper behavior is very different in each, says a retail expert.

Grains research ‘imperative’ for bakers, says Grain Foods Foundation

Nutritional research on grains is imperative because it will help overturn misperceptions among consumers, says the executive director of the Grain Foods Foundation (GFF).

Premium promise: Indian bread market to hit $0.81bn by 2020

Sliced white bread remains king in India but there is huge promise in premium as consumers become more experimental and health conscious, says a ValueNotes analyst.

Egg supplies decreasing at ‘alarming rate’ due to avian flu, warn bakers

Bakers and other big users of eggs could face major supply shortages if the government does not act quickly to allow temporary imports from more egg-producing countries, claims the American...

Warburtons tests groundbreaking robot at Burnley

Warburtons is testing a groundbreaking robot picker at its Burnley Wraps and Thins plant, where it officially opened its latest sheet and cut line on May 20.

Celiac woes: Price and product choice top concerns in free-from, finds survey

Some 98% of diagnosed celiacs believe free-from products are too expensive and 84% say choice is limited, according to a survey from Cambridge Market Research.

Novozymes promotes enzymes for ‘gentle’ omega-3 processing

Danish enzymes specialist Novozymes is seeing growth in its nascent omega-3 business that is utilising its core enzyme specialisation in a relatively new area.

‘Consumers are more than ready for pulse bread’, says supplier

Consumers are familiar enough with pulses for bakers to seriously consider incorporating the ingredient into industrial breads, says Best Cooking Pulses.

Post Holdings’ acquisitions pay off faster than expected

Recent acquisitions to diversify Post Holdings’ portfolio are paying off more quickly than anticipated, prompting the cereal giant to raise its full year guidance despite a larger than expected negative...

Trans fat ban / Nutrition Facts Panel overhaul / FSMA implementation

Big baking: Policy change has never been this busy, says ABA

Bakers must be prioritize and collaborate in the face of policy upheaval on nutrition, ingredients and food safety this year, warns the American Bakers Association (ABA).

Wheat aromas directly affect bread flavor and odor, says study

Variations in wheat flavor and odor may directly affect bread flavor and odor even in low extraction bread, say researchers at the University of Copenhagen.

Government derailed salt reduction leading to 6000 deaths

A pioneering salt reduction scheme was derailed by the UK government leading to 6000 preventable deaths, says Consensus Action on Salt and Health (CASH).

Allied Bakeries completes £210m investment programme

Allied Bakeries has completed its £210m five-year modernisation programme across its UK bakeries with a £31m investment in its Stevenage bakery.

Dispatches from Hispack 2015

Dairy, meat and bakery SMEs come face-to-face with technology providers to develop alternative packaging for future success

European Project, TRADEIT, hosted a Food Packaging Brokerage event during Hispack 2015 and BTA, (Barcelona Tecnologias de la Alimentacion), food technology fair, in Barcelona last week (April 23-24).

How to bolster bread: Focus on fresh and target diversified retail, says ABA

Bakers can bolster growth with fresher varieties and listings in innovative retail channels, says the CEO of the American Bakers Association (ABA).

ABA chief: We’re going to fight bread bashing with strong, pro-grains science

The health value of grains must be quantified with solid science to create a tool industry can use against widespread bread bashing, says the CEO of the American Bakers Association...

Food and human nutrition expert: 'We can learn from the US and Denmark'

Whole grain struggle: One-fifth of UK consumers don’t eat any

The UK needs more whole grain products and daily intake recommendations to drive consumption up to healthy levels, says an expert.

Dispatches from Anuga FoodTec 2015

Oven ‘kill step’ isn’t enough for bakery food safety, warns expert

Bakers must make crucial food safety step changes beyond the oven, particularly with implementation of the US Food Safety Modernization Act (FSMA) ongoing, warns a food safety specialist.

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