Hurdles in food safety, taste and consumer acceptance await on the London South Bank University’s quest to join two big food innovations: 3D printing and insect-based ingredients.
Park Cakes has rejected claims by the Bakers’ Food and Allied Workers Union (BFAWU) that its success in winning a multi-million pound contract from Marks & Spencer (M&S) was driving the firm’s bid to cut workers’ pay and conditions at its Oldham...
Few topics can spark a more spirited debate these days than gluten, and yet, as the Whole Grains Council/Oldways points out, misconceptions abound when it comes to gluten—especially within the larger scope of whole grains.
CHEWING THE FAT: TALKING REFORMULATION WITH LEATHERHEAD, PART II
Restructuring or repositioning ingredients is the future of salt, fat and sugar reduction in bakery, but these methods are being held back by a fear of the unknown, says Leatherhead’s formulation expert.
Reducing salt, sugar or fat in baked goods will always mean compromises so it’s important to ensure these concessions are minimal, says Leatherhead’s formulation expert.
AarhusKarlshamn (AAK), the Sweden-based oils and fat producer, has reported a 12% increase in operating profit in the fourth quarter (Q2), driven by recovery in its chocolate and confectionery fats division.
Bakers need to start thinking about concepts, packaging and branding ahead of formulation – like consumer packaged goods firms, says Nielsen’s bakery expert.
Brazil from other markets as opportunities lie across all age groups for snacks, cereal and bakery, although motivators remain different, says Canadean.
Cake and bread bakery goods manufacturer Finsbury Food Group predicts profit will be in line with market expectations in the first half of its current financial year, ended December 28 2013.
Bright Blue Foods aims to cut 57 jobs as it closes its Manchester bakery, which makes slab, loaf and Christmas cake, and shift production to other sites to improve efficiency.
The ambient bakery sector in the UK has been devoid of any innovation over the past few years and Bright Blue Foods is eager to change that, its CEO says.
Bakery products that promise satiety and contain natural sweeteners have huge growth potential as consumers consider healthy eating more holistically, says Leatherhead Food Research.
Gluten-free major Genuis is suitably busy with an ambitious international expansion plan as it moves into the United Arab Emirates (UAE), its commercial director says.
Reduces air bubbles in foam-sensitive creamy sauces
Semi-solid vegetable oils created using low-calorie sugars such as mannitol and sorbitol dioctanoates could provide alternatives to trans- and saturated fats, according to new research.
Australian food major Goodman Fielder has announced that it has sold its biscuits business to Green’s Food Holdings, a move in line with its strategy over the last two years to streamline its product portfolio.
Trans fats have been discussed for nearly two decades rendering the FDA’s extended comment period trivial in the grand scheme of things, says the innovation insights director at Datamonitor Consumer.
Tunisia, Iran, Serbia and Indonesia hold great promise for dry dessert mixes given that these markets have less chilled and frozen storage, an analyst says.
'Christmas and cakes: an Italian combo thanks to “pandoro”, the traditional Christmas cake which accompanies Italian consumers throughout the holidays together with the Milanese cake “panettone”.
Out of 24 applications, only six baked goods received Protected Geographical Indication (PGI) status this year from the European Commission with the rest yet to be processed.
Strong global wheat stocks and weaker prices have given bakers breathing space to innovate and manufacturers should continue investing in R&D in 2014 too, a commodities analyst says.
Bright Blue Foods, formerly McCambridge Foods’ cake business, is investing millions in its facilities in Poland and Blackburn, having secured new funding and renamed itself, according to ceo Andrew Johnson.
There will be pressure from some corners to give the food industry several years to phase out partially hydrogenated oils, but from a technical perspective, viable alternatives are already out there for pretty much every application, according to one...
Two years on from the disastrous UK wheat harvest, wheat processors and bakers should see the market return to healthy yields and prices, according to a cereals analyst.
The hybrid bakery boom has been spearheaded by the now infamous cross-bred cronut, but the hype will soon settle and imitations will fall flat within a year, says Datamonitor Consumer.
DuPont’s bakery team is focused on tackling waste by improving shelf life and processing, as part of a broader vision to manage an imminent global food shortage, it says.
While many grocery brands are struggling to generate any growth right now, top gluten-free brands Udi's and Glutino notched up combined net sales growth of 53% in the latest quarter, bosses at brand owner Boulder Brands have revealed.
Demonization of ingredients and a lack of consumer understanding has fueled clean label, but it remains niche among a small group of consumers, DuPont Nutrition & Health says.
Using enzymes as a baking processing aid can potentially reduce costs for manufacturers by partially replacing other ingredients or limiting waste, according to science and technology research firm Campden BRI.
SPECIAL EDITION: MINIMIZING COSTS THROUGH INGREDIENTS
Slashing costs at a formulation level can be done, but options have been exhausted and bakers should now turn to maximizing profit and reducing costs elsewhere, say experts.
Bunge has developed a patented trans-free bakery shortening without the hydrogenation process in reaction to consumer concern over ‘hydrogenated’ oils on the label, its innovation director says.
The proteins in a formulation can drastically impact the quality and texture of gluten-free baked goods and therefore must be selected wisely, suggest researchers.
Increasing demand for specialised yeast to improve food and drink quality are driving rapid growth in the global yeast market , which could grow 75% on 2010 levels to reach $5.1bn by 2016, according to a new report from MarketsandMarkets.
Interchangeable frozen dough machines for the cookie sector enable manufacturers to cater to booming demands for fresh-baked cookies, Baker Perkins says.
Puratos Group has developed a line of multifunctional baked good fillings that can slash fat and improve shelf life while tapping into indulgence, its product manager says.
Korean food firm Samjo Celltech is set to begin production of sauces and seasonings at its new plant in the Chinese city of Weihai in eastern Shandong Province, the company said on Monday.
Despite a recent split from Solazyme and an on-going legal case, Roquette is “full speed ahead” with its new algae flour and says the health halo effect should propel the ingredient forward.
