SUBSCRIBE

Breaking News on Industrial Baking & Snacks

Sectors > Cakes & Pastries

News in brief

Brioche Pasquier to open first UK bakery

French patisserie specialist Brioche Pasquier has commenced work on its first UK bakery site; set to strengthen the company’s presence in the market, according its CEO.

Overspend led Fabulous Bakin’ Boys to administration

Cupcakes to flapjacks firm Fabulous Bakin’ Boys (FBB) fell into administration after overspending on equipment and taking its eye off brand investment, according to new md Richard Cooper.

Hostess Brands president: Bringing business back was a ‘herculean effort’

Bringing Twinkies, Ding Dongs, Cup Cakes et al. back to market was no easy task as it involved expanding and innovating fast, the president of Hostess Brands says.

100 jobs saved as bakery firm escapes administrators

100 jobs have been saved at Fabulous Bakin’ Boys as Dutch bakery business Daelmans Group rescued the struggling firm from administration.

General Mills slashes trans and sat fats in dough

General Mills has filed a patent to lower the trans fatty acid and saturated fat content in dough shortenings using a blend of non-tropical oils and hard stock fat.

Elafin for gluten toxicity faces GMO hurdle, says chief scientist

A protein that could help fight celiac disease gut symptoms may struggle to overcome strict EU rules on genetically modified organisms, says the research director of the institute behind the...

News in brief

Pidy launches gluten-free pastry cups

Pidy has developed a line of gluten-free and dairy-free pastry cups for UK bakery manufacturers.

Key Insights from Food Vision

Food Vision 2014: Bridge knowledge gaps, overcome change and work sustainably

What is the future of food? Simple communication of complex advances will be crucial, as well as picking up the pace amid a global population boom to feed the world...

News in brief

AAK to acquire Belgian bakery fats specialist

AarhusKarlshamn (AAK) will acquire Belgium bakery fats specialist CSM Benelux to drive strength in its bakery supplies business, its European president says.

Celiac Disease breakthrough?

Natural protein elafin ‘promising’ in battle against gluten toxicity: Study

The human protein elafin could be delivered into the gut using a probiotic bacterium to reduce the inflammatory reaction typical of celiac disease, researchers suggest.

Middle East: The next gluten-free boom?

 The Middle East gluten-free market is nascent but brimming with potential thanks to a young and wealthy consumer base increasingly interested in health and wellness, market experts say.

COMMODITY REPORTS: FAO

FAO: 2014 wheat production to drop amid record cereal trading

There are large supplies of cereal and record trade levels set for 2014, but world wheat production will drop by 2%, according to the Food and Agriculture Organization (FAO).

Systech Illinois wins first gluten free deal

Systech Illinois, which makes gas analysis instruments, has partnered with Ultrapharm gluten-free bakery to monitor its modified atmosphere packs (MAP).

SPECIAL EDITION: FLEXIBLE BAKERY & SNACK PRODUCTION

Artificial Intelligence: Baking with algorithms for 'infinite' flexibility

Baking with algorithmic software can help minimize mistakes as busy bakers work to broaden portfolios, according to developer PreciBake.

BEMA: Flexibility and sanitation go hand-in-hand

Flexible bakery lines and equipment must always consider sanitation because these issues have converged, says the head of the Bakery, Equipment, Manufacturers and Allieds (BEMA) Association.

Fria hungry for free-from expansion in UK

Scandinavian frozen free-from major Fria will ramp up its UK presence over 2014, focusing on major retailers in particular, its export manager says.

Ukraine crisis: Continued political unrest could hit wheat market

Continued unrest in the Ukraine – the breadbasket of Europe – could cause the country's wheat prices to rise and harm exports, warn analysts.

Fair Trade USA: Sustainable sugar should be a priority for bakers

Sourcing certified sugar is not top of mind for US bakers but it should be, says Fair Trade USA.

General Mills: Baking is on trend and can boost profits

There are tasty growth prospects for dessert mixes and refrigerated dough with the rise of home baking, says General Mills’ baking head.

DIGGING INTO INNOVATION & NPD WITH DATAMONITOR CONSUMER

Sweet potato cookies: The new way to indulge

Sweet potato should be seriously considered by cookie makers looking to tap into better-for-you indulgence, says a Datamonitor researcher.

Europain 2014

Dawn Foods: Bakery convenience concept differs in US and Europe

American bakers either bake from scratch or buy pre-prepared, but in Europe there’s more demand for a convenience middle ground, says Dawn Foods.

Bakers blast 'flawed' FDA trans-fat crackdown: 'It's unlawful, unnecessary and will have unintended consequences'

Revoking the GRAS status of partially hydrogenated oils (PHOs) in a bid to crack down on artificial trans fats is like using a sledgehammer to crack a nut, says the...

Kamut wheat reduces IBS symptoms, finds human study

Replacing modern wheat with Kamut International’s trademarked ancient wheat in the diet may reduce symptoms of irritable bowel syndrome (IBS), finds research.

The FoodNavigator Forum

How does sugar affect health? Find out at FoodNavigator’s Sugar Debate: Separating Fact from Fiction

Sugar – at least in excess – has been blamed for everything from heart disease to obesity and cancers in recent months. But is it as bad as all that?

Campden BRI: Alginate gel-in-oil emulsions can slash fat in bakery by 50%

Alginate gel-in-oil emulsions can be used to half the fat content of cakes and biscuits, according to research from Campden BRI.

Key Industry Events

 

Access all events listing

Our events, Events from partners...