News in brief

Enzyme blend sweetens up shelf-life: Caravan Ingredients

Superior eating quality in donuts, cakes, pastries and muffins can be extended to 45 days or more with a new enzyme blend, according to Caravan Ingredients.

Embassy Flavors CEO: ‘We’re closing the taste gap between regular and gluten-free products’

The enormous potential of the gluten-free bakery sector will grow even more when the gap between regular and gluten-free products is closed for taste and freshness, says the CEO of...

Infrared radiation cuts fat in gluten-free donuts: Study

Infrared radiation (IR) can be used in place of part of the traditional frying process to reduce fat in gluten-free donuts without impacting taste, research finds.

Africa, Asia to lead rise in global sugar demand through 2021, report says

Rising demand in Asia and Africa will drive significant growth in global sugar consumption, according to a new Rabobank report. The report, Global Sugar to 2021, projects global sugar consumption to...

Comfort eating? Perceptions of fat are altered by mood and state of mind, finds study

People with mild depression or anxiety may have modified perceptions of how fat, sweet and bitter flavours which could result in higher consumption levels of unhealthy foods, researchers suggest.

‘There’s an emergency for cake freshness in the industry’: Puratos

There is an urgent need for freshness in the cake sector with strongest demands from Asia and South America, a Puratos brand manager says.

Fusion flavors to twist traditional patisserie, says Pidy

Fusion flavors are just starting to surface in the patisserie sector with inspiration drawn from Asia in particular, a manager at Pidy says.

66% of foods containing trans-fats have been reformulated, but progress is slowing: Harvard study

Industry efforts to reduce and/or remove trans fats from food products have led to progress, but this progress is slowing, and the industry must continue its effort to reformulate, says...

Linpac targets bakery industry with lightweight packaging

Linpac Packaging has developed a range of hinged bakery boxes which are lighter than previous designs to ease the eco-tax burden on retailers and manufacturers across Europe.

Plant-based protein craze drives renewed interest in peanut flour

While peanut flour has been around for years, recent interest in protein - particularly the plant-based variety - has sparked renewed interest, particularly in the nutritional bars market, according to...

British Bakels $3.8m UK investment spells NPD

British Bakels will launch a range of new products after a £2.5m ($3.8m) investment in a two-phase expansion plan at a UK manufacturing site, its MD says.

Bimbo: The not-so-global brand

Bimbo is a popular bakery brand that is in growth but global penetration remains fairly low outside Latin America, an expert says.

Symphony Consulting: Growth rates of key label claims - organic, natural, gluten-free - are leveling off

Growth rates of several individual label claims under the health & wellness umbrella have started to level off, according to new research from Symphony Consulting.

CHEWING OVER IDEAS WITH PURATOS

‘It’s quite a challenge to satisfy consumers’: Puratos R&D head

Consumers want the best of everything and the challenge for bakery manufacturers is to address complicated paradoxes, says the head of research and development (R&D) at Puratos.

China 'sparked idea' behind whey protein bakery improvers: Arla Foods Ingredients

China was part of the inspiration behind the development of whey protein bakery improvers, a senior manager at Arla Foods Ingredients says.

Gluten-free app could drive nutrition innovation, says research fellow

A gluten-free scanning app in Australia could prompt industry to improve nutritional content and label on-pack, says a research fellow from the George Institute for Global Health.

News in brief

United Biscuits goes bite-sized with McVitie’s cakes

The growing demand for bite-sized treats in the UK has sparked United Biscuits the develop miniature varieties of two of its McVitie’s cake brands, it says.

SPECIAL EDITION: RIDING THE HEALTH CLAIMS WAVE

The hunt for that ‘added extra’: Pushing beyond a health claim

The health-conscious yet frugal consumer is increasingly difficult to convince, even when presented with a plethora of health and nutrition claims on pack. So, just how can manufacturers prompt that...

‘Significant’ decline in snack cake demand prompts Canada Bread closure

A significant decline in snack cakes over recent years has prompted Canada Bread Company to shut down a Quebec facility, its CEO says.

Healthy logo: Netherlands ‘Choices’ logo confirmed as first government-backed scheme in EU

The Dutch version of the Choices logo has been confirmed as the first government-backed healthy logo scheme to gain EU and Member State support.

High fructan barley holds wholegrain promise, says CSIRO

A barley variety high in fructans and positively linked to improved gut health holds promise for wholegrain foods, according to the Commonwealth Scientific and Industrial Research Organization (CSIRO).

THE BANKRUPTCY THAT ROCKED THE MARKET

Hostess sales tot up $860m

Hostess Brands has closed all asset sales and pulled in $860m; a figure a little less than the worth of the company but expected given the speed of the sell-offs,...

Ultrasonic cutting device boosts flexibility for bakery industry

Quasar Automation is designing an ultrasonic cutting device for a range of applications, including tray bake cutting and portioning, which it claims offers considerably more flexibility than previous systems. ...

Sorghum is celiac-safe: Study

The cereal grain sorghum is a safe food for consumers with celiac disease and therefore ideal for gluten-free formulations, new research finds.

News in brief

Glanbia Nutritionals launches whole egg replacement ingredient from WPC and flax

Glanbia Nutritionals has launched a new ingredient to replace whole eggs in bakery applications as firms seek alternatives in the face of steep price increases in the egg market.