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Breaking News on Industrial Baking & Snacks

Sectors > Cakes & Pastries

Seeking a definition: What makes whole grains whole?

Whole grain foods should be promoted for health – but the term needs a standard definition to encourage innovation among food companies, say nutrition researchers.

Industry backs 3-year PHOs phase-out but criticizes GRAS revoke

Bakery and snack makers have welcomed the FDA’s three-year period to remove partially hydrogenated oils (PHOs) but have criticized its strategy to revoke GRAS (generally recognized as safe) status.

550 strike over pay at 2 Sisters bakery

Hundreds of workers at 2 Sisters Food Group’s Gunstones bakery in Sheffield took part in a 48-hour strike this week, with a further 48-hour walk out planned for next month.

Finsbury completes acquisition of Just Desserts

Finsbury Food Group has completed its acquisition of foodservice supplier Johnstone’s Just Desserts, saving 150 jobs at the firm, after buying the business out of administration.

Rabobank: Minimal movement expected on corn and wheat prices

Manufacturers can expect a stable few months on the commodities front with no reason for corn and wheat price increases, subject to weather conditions remaining favorable, says Rabobank.

Mobile payments, matching snacks and facial recognition: Douwe Egberts on coffee vending revolution

Coffee vending machines are evolving: mobile payments, the offer of complementing snacks, and even machines with facial recognition software are innovations helping boost consumer confidence, according to Douwe Egberts Professional.

Reacting to allergies: Is self-diagnosis leading to malnutrition?

Inaccurate home testing and self-diagnosis is leading to unnecessarily restrictive diets and malnutrition, says a report claiming to make sense of allergies. 

Is organic the best way to start the day?

Organic breakfast products are an easy and affordable way to dip a toe in organic, the Soil Association says.

Patent Watch

General Mills tackles sodium reduction with leavening method

General Mills has filed a patent on a method to regulate the reaction rate of leavening agents in packaged dough using ions, enabling bakers to use less leaveners which are...

Bakers hail new egg supplies from The Netherlands, but warn that avian flu crisis is ‘far from over’

The arrival of egg products from The Netherlands “may make up for about 10% of the supply that’s been lost due to the impact of the avian influenza” in the...

Hostess Brands Sale Rumors: Part II

Hostess Brands sale could see global bakery titan emerge

Hostess Brands could see global expansion of Twinkies, Donnettes et al. and an extremely strong bakery player emerge if a buyout transpires, analysts say.

EFSA stands by acrylamide cancer concerns

The European Food Safety Authority (EFSA) has published its final opinion on acrylamide in food, reconfirming previous evaluations that it increases the risk of developing cancer for consumers in all...

Hostess Brands sale rumors: Part I

Twinkies takeover: Who could buy Hostess?

Grupo Bimbo, Flowers Foods, Post and Aryzta have all been touted as suitors in the rumored $2bn Hostess Brands sell-out, but who is best-suited to take on the infamous Twinkie?

Highest-paid female CEOs: Snacks and grain execs in top 10

PepsiCo, ADM, Mondelez and DuPont have some of the highest-paid female CEOs in the world, according to a joint study by executive compensation data firm Equilar and The Associated Press.

Real Good Food to focus on growth via acquisitions

The Real Good Food Company will focus on growth, partly through acquisitions, following the sale of its sugar subsidiary Napier Brown business, according to boss Pieter Totté.

News in brief

Mekitec bakes up x-ray imaging machine for growing company

Mekitec has helped an expanding US-based bakery deal with increased demand.

Egg supplies decreasing at ‘alarming rate’ due to avian flu, warn bakers

Bakers and other big users of eggs could face major supply shortages if the government does not act quickly to allow temporary imports from more egg-producing countries, claims the American...

Celiac woes: Price and product choice top concerns in free-from, finds survey

Some 98% of diagnosed celiacs believe free-from products are too expensive and 84% say choice is limited, according to a survey from Cambridge Market Research.

Kids are eating junk food before they reach their second birthday, says USDA researcher

More than four out of 10 (43%) American infants aged 12-23 months eat cookies, cakes or pastries on any given day; almost a third (32%) eat chips, popcorn or pretzels;...

Edita to take Twinkies to Middle East & North Africa after extending Hostess deal

Egyptian bakery manufacturer Edita has embarked on an aggressive regional expansion drive across the Middle East and North Africa after acquiring the rights to Hostess Brands’ Hoho’s, Twinkies and Tiger...

Dispatches from Hispack 2015

Dairy, meat and bakery SMEs come face-to-face with technology providers to develop alternative packaging for future success

European Project, TRADEIT, hosted a Food Packaging Brokerage event during Hispack 2015 and BTA, (Barcelona Tecnologias de la Alimentacion), food technology fair, in Barcelona last week (April 23-24).

Guest article

Why has robotic uptake been lower in the bakery sector than other manufacturing areas?

‘The bakery sector is extremely broad, covering anything from ingredients, mixes and blends to bread, rolls, cakes and pre-made snack foods.

Food and human nutrition expert: 'We can learn from the US and Denmark'

Whole grain struggle: One-fifth of UK consumers don’t eat any

The UK needs more whole grain products and daily intake recommendations to drive consumption up to healthy levels, says an expert.

Dispatches from Anuga FoodTec 2015

Oven ‘kill step’ isn’t enough for bakery food safety, warns expert

Bakers must make crucial food safety step changes beyond the oven, particularly with implementation of the US Food Safety Modernization Act (FSMA) ongoing, warns a food safety specialist.

Dispatches from Anuga FoodTec 2015

Bakery boom? SojaProtein to revive enzyme-active soy flour and target gluten-free

Bakery business will surge following SojaProtein’s multi-million project to restart full fat enzyme-active flour production, along with an increased focus on gluten-free assurances, its food program head says.

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