Breaking News on Industrial Baking & Snacks

Sectors > Cakes & Pastries

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.

Dispatches from Europain 2014

World Cup Brazil: Good for Brazilian bakers?

The World Cup may well place Brazil in a global spotlight, but the world should see that the country has more to offer than football, carnivals and samba, according to...

Allergens survey highlights risks in industry practice

Nearly a third of food businesses have no corporate allergen management systems in place, an SGS survey has found.

Indonesia to become a top 3 wheat importer in next five years

With wheat consumption is on the rise in Indonesia, the country might soon be in a position to resolve its self-sufficiency target for rice, according to a new report by...

Professor: Gluten-free baking must not forget starch

Manufacturers working to develop high quality gluten-free bakery products must not forget how important starch is in the formulation and its reaction during baking, warns a professor.

Decoding the future of healthy bakery

 Governments, NGOs and consumers are driving change in the bakery sector, but how can industry keep up? What’s the next direction for healthy bakery? And will this future need to...

DeutscheBack extends gluten-free choice with rice bread sourdough mix

A gluten-free ready mix using non-wheat sourdough ensures better taste and color in rice breads, says DeutscheBack.

Who is the gluten-free consumer? Find out at the FoodNavigator-USA Forum: Gluten-free in Perspective

Are consumers who say they’re avoiding gluten really just avoiding wheat? Can we trust survey data about the number of people following ‘gluten-free diets’? Are market researchers' (wildly differing) estimates...

Special Edition: Gluten-free

Riches in niches? The retail future of gluten-free

Should manufacturers look to move gluten-free products into the retail mainstream or does the segment’s future lie in its niche positioning?

Special Edition: Gluten-free

Could oats be the next gluten-free star?

Oats, when the supply chain ensures no cross-contamination, are a gluten-free cereal grain. So why haven’t we seen a flurry of oat-based gluten-free options in the global bakery sector? Are...

Oxfam sustainability scorecard reveals ‘leaders and laggards’

Leading food and drink makers including Nestlé, Unilever and Coca-Cola have made good progress in the year since Oxfam released its first Behind the Brands sustainability scorecard – and only...

Food and drink marketing to kids under spotlight

The Advertising Standards Authority (ASA) is reviewing online food and drink marketing, especially to children, amid concerns about the rising incidence of obesity among young people. ...

Indulgence Patisserie’s £2.5M plant to add up to 30 jobs

Desserts business Indulgence Patisserie aims to create 25–30 jobs in the next three years after completing a new factory next to its existing Colchester facility.

Convenience trend hurts both cereal and baked breakfast goods: Analyst

The US trend of skipping breakfast or eating it on the go hurts both cereal and packaged breakfast baked goods, according to an analyst behind a Packaged Facts report. 

WHO decries ‘deadly’ promotion of cheap, convenient food

Being overweight risks becoming the norm in Europe, says a new report from the World Health Organisation (WHO), which blames widespread promotion of unhealthy foods and inactivity.

Let's Move! Food policy expert hails 'sensational' announcements on school meals, junk food marketing to kids

Under new rules unveiled this morning and hailed by one food policy expert as "sensational", schools with 40% or more children eligible for free meals will be able to serve free breakfasts and free lunches...

Associated British Foods results undermined by sugar

Weak sugar prices will be offset by a strong performance of its budget clothing business Primark, according to Associated British Foods’s (ABF’s) pre-close trading statement, covering the first half of...

Grupo Bimbo doubles full-year profits, pulls in historical EBIDTA

Grupo Bimbo doubled its net profit for 2013 and totted up its highest ever EBIDTA – improvements that defined what its CEO described as a ‘pivotal’ year.

Dispatches from Bakery Innovation Europe in Munich

Biggest bakery NPD trends in Europe 2013

One-third of all new bakery launches were sweet biscuits and cookies in 2013, the most popular on-pack claim was ‘no additives’ and the average price of baked goods rose, according...

Something like a phenomenon: Bakery in China

The bakery sector in China is a social phenomenon - considered by many as a trendy, Western sector, says a Shanghai-based consultant.

Puratos: Wild berry bakery fillings on trend

Puratos has added wild berries to its bakery fillings range to align with consumer interest in nutritional tasty ingredients and move away from watery, cultivated berries.

Smell to sell: Imagining food smells may increase consumption

Imagining the smell of cake may lead people to eat more cake, suggests a study in the Journal of Consumer Research.

Key Industry Events