Breaking News on Industrial Baking & Snacks

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Reduces air bubbles in foam-sensitive creamy sauces

Air Products targets bakery sector with refrigerant

Air Products has launched a ‘top injection’ of its liquid nitrogen refrigerant, Freshline LIN-IS, for sensitive products like dough.

Trans-fat alternative? Low calorie sugars can structure and solidify vegetable oils, finds study

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.

Goodman Fielder sells biscuit business to Green’s Foods

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...

Trans fat crackdown: ‘The ship has already sailed’

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....

Emerging markets hold sweet hope for dessert mixes

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.

FDA extends comment period on trans fat crackdown

Industry stakeholders have called for extra time to file comments on the GRAS status of partially hydrogenated oils (PHOs), prompting the FDA to extend the deadline.

Kellogg NPD: Mess-free frozen breakfasts target morning rush

Kellogg’s new frozen breakfast products are mess-free, on-the-go options that will attract today’s busy consumer, an analyst says. 

Toastable pastry: Grupo Bimbo files US patent

Grupo Bimbo has developed a process that uses flavored fats to laminate pastry layers, enabling the end product to be toasted without flavor loss.

Pastry makers should brighten up, says Pidy

The patisserie world has not fully tapped into vibrant colors but should, a manager at Pidy says.

Polyols promising for sugar-free muffins: Study

Maltitol, isomalt and sorbitol can successfully replace sugar in muffins without any drastic changes to batter properties, finds research.

Food processing seasonal products: Pandoro Xmas cake

'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”.

Dessert mixes: How to target a generation who can't bake

Use of functional ingredients and co-branding is needed if dessert mixes are to serve a “lost generation” who want to bake but can’t, says an analyst.

Spending spree: Saved grain dollars should go into R&D

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.

The secret to success: Which EU baked goods received protected status in 2013?

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. 

Hostess Brands may move beyond US soon, president says

Hostess Brands could move beyond the US as strong interest from around the world has the potential to spark partnerships, its president says.

Dispatches from FiE

Tereos Syral: Guilt is bakery’s ‘key limitation’

Tereos Syral says despite innovations within the bakery sector, guilt associated with these products must be overcome to ensure growth.

Cake manufacturer pumps millions into production

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.

Trans fat crackdown: How long does the industry really need to eradicate partially hydrogenated oils from the US food supply?

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...

COMMODITY REPORTS: AHDB

Wheat woes over? UK exports and lower prices to return

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.

Calm down about cronuts – they’re not the next big thing…

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 tackles global food shortage on micro level

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.

Boulder Brands: 5-10% of US wheat-based categories are going to be gluten-free in 3-5 years

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,...

Clean label isn't as big as industry thinks, says DuPont

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. 

SPECIAL EDITION: MINIMIZING COSTS THROUGH INGREDIENTS

On the cheap: Bakers must look beyond ingredients to cut costs

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.

Special Edition - Minimizing costs through ingredients

Enzymes have money-saving potential, says Campden BRI

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.

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