Breaking News on Industrial Baking & Snacks

Sectors > Cakes & Pastries

Brazil: You won't be fighting over the same consumer group

Brazil from other markets as opportunities lie across all age groups for snacks, cereal and bakery, although motivators remain different, says Canadean.

Processing with ancient grains? Consider fermentation

The quality of baked goods made with ancient grains and pseudo-cereals can be improved with better fermentation technologies, say researchers.

EFSA vitamin D yeast approval to boost baking options

A new EFSA approval opens the door for bakers to enrich bread with vitamin D2 amid pan-European deficiencies. 

Bright Blue Foods cuts 57 jobs at cake plant

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.

Ambient bakery is ‘devoid of innovation’, says Bright Blue Foods CEO

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.

Slow-energy and sweeteners to feed bakery growth, says Leatherhead

Bakery products that promise satiety and contain natural sweeteners have huge growth potential as consumers consider healthy eating more holistically, says Leatherhead Food Research.

No, wheat does not make people fat and sick: Scientists

The idea that wheat causes obesity or sickness has been rubbished by scientists conducting a review.

Genius ‘suitably busy’ amid global expansion

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

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.

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