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Sectors > Cakes & Pastries

DIGGING INTO INNOVATION AND NPD WITH DATAMONITOR CONSUMER

Yogurt muffins: A protein punch with a twist

Baking muffins with yogurt can add a functional and nutritional punch while tapping into an explosive global trend, says a Datamonitor researcher.

Dispatches: AACCI annual meeting 2014

Bay State Milling touts flax and chia for clean label gluten-free

Flax and chia in seed and gel form can be used in muffins, cleaning up labels and adding nutritional punch, says Bay State Milling.

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.

Swapping out the sat fat backed for cholesterol benefits, finds ‘weight gain’ study

While replacing saturated fats with polyunsaturated fats may have no influence on overall weight, it may improve cholesterol and other markers of heart health, say researchers.

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...

With vegetarian forms at a 'crossroads,' A&B Ingredients launches new Pisane pea protein for baking applications

A&B Ingredients has introduced a new pea protein isolate to the US market to meet the demands for vegetarian forms with greater functionality, the company said. The new variety, called...

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.

Fermentation focus for €15m Puratos innovation center

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.

ABA chief slams US sugar program as over-protectionist

The US sugar progam is frustrating, over-protectionist and counterproductive to business, says the president and CEO of the American Bakers Association (ABA).

Dispatches: AACCI annual meeting 2014

Sustainable baking now a ‘cradle to grave’ concept

Consumers expect manufacturers to take responsibility for baked goods far beyond the production gate, says a sustainability expert.

FAO World Food Day 2014: Family Farming

ABA chief: Farming infrastructure critically important for wheat

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.

Brazilian biscuit and bread associations merge in ‘basic basket’ tax hope

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...

Dispatches: AACCI annual meeting 2014

Gluten-free NPD knowledge needs to catch up, says Ingredion

Knowledge on gluten-free product development must improve because the bar on quality is higher than ever, says a technical specialist at Ingredion.

Dispatches: AACCI annual meeting 2014

Flowers Foods on sodium reduction: Try salt first… it’s the low-hanging fruit

Bakers should consider slashing salt content before turning to sodium alternatives, says the VP of technical service at Flowers Foods.

Finsbury buys Fletchers Bakeries for £56M

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.

Commodity reports: European Commission

EU cereal harvest to hit 2014 record

The EU cereal harvest will hit record levels this year, driving higher than average exports, says the European Commission (EC).

Gluten-free foods set to get much healthier

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...

Cassava shapes up as an alternative source for starch sweeteners

New research led by Du Pont Industrial Biosciences concludes that enzyme technology currently used with maize and wheat could be applied far more widely to cassava root starch to produce...

A glut of gluten approvals for Romer Labs

Romer Labs gluten G12 rapid tests have received AOAC approval to ensure that food producers meet the necessary standards and requirements.

Dispatches: AACCI annual meeting 2014

General Mills: Think globally; act local to tackle consumer problems

Bakery companies must have global strategies but act locally to solve consumer problems such as carb concerns and free from needs, says the innovation head of General Mills’ global bakery...

News in brief

GanedenBC30 granted approval in four Asian markets

Four Asian markets have now approved Ganeden Biotech’s GanedenBC30 for use as an ingredient in food and beverage fortification. 

Dispatches: AACCI Annual Meeting 2014

AACCI president: Cereal scientists need to think 5-10 years ahead

The cereal and grain science community must think ahead in order to remain relevant and overcome challenges amid huge change, says the president of AACC International.

Who is the US gluten-free consumer?

Who buys gluten-free and what motivates purchases in the sector?  

News in brief

FSA begins wheat tests following reports of soy contamination

The UK’s Food Standards Agency (FSA) has begun testing for the presence of soy in wheat flour mills across the country.

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