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Breaking News on Industrial Baking & Snacks

Sectors > Cakes & Pastries

Bakeries reduce portion sizes to cut obesity levels

Bakeries are being forced to shrink the size of their sweet products, as weight-conscious consumers demand better quality desserts with less sugar and fewer calories.

Flowers Foods CEO: As a strong no.2 in fresh baking, we’re poised for growth

Flowers Foods is open-minded on the lookout for future acquisition opportunities and is committed to driving its portfolio into new US markets, its CEO says.

Taiwan

Supplier fined heavily in midst of Taiwan’s 780t recycled oil scandal

A Taiwanese food company has been handed a severe fine for selling lard made from cooking oil that had been recycled from kitchen waste and grease from leather processing plants.

Eating can be addictive - but sugar and fat are not like drugs: Review

People can become addicted to the process of eating but not to consuming specific foods like those high in sugar or fat, according to research.

Food industry flour exposure found to be the main cause of occupational asthma in France

Exposure of food industry workers to flour has been found to be main cause of occupational asthma in France, according to new research.

The icing on the cake? Premier bakes up $48m Mr Kipling investment

Premier Foods has put £10m ($16m) behind a multi-media promotional Mr Kipling campaign, just months after committing £20m ($32m) for a snack pack production line.

Grupo Bimbo: ‘To be innovative you have to foster a culture of risk-taking’

The secret to successful innovation is about taking risks, being open to failure and trying again, says the vice president of innovation at Grupo Bimbo.

Gluten-free products must address celiac metabolic disorders, warns researcher

Gluten-free manufacturers should develop products according to metabolic disorders common among celiacs; improving the nutritional profile and lowering glycemic load, says a nutrition expert.

Patent Watch

Givaudan files patent for MSG-free umami

Givaudan has developed a compound blend that creates an acceptable umami impression in food and beverages, enabling elimination or reduction of monosodium glutamate (MSG).

News in brief

FDA inspection sparks La Orocoveña Biscuit cake recall

The US Food and Drug Administration (FDA) initiated the recall of La Orocoveña Biscuit cakes following an inspection that found the company had not labeled milk, soy and wheat contents....

US diabetic bread start-up eyes expansion

Low-GI bakery specialist BreaDr wants to secure co-manufacturers to drive US expansion and hit annual sales of $20m within five years, its CEO says.

FAO warning: Ebola outbreak threatens cereal production in West Africa

The Ebola Virus Disease (EVD) outbreak has threatened upcoming cereal harvests across Liberia, Sierra Leone and Guinea, says the Food and Agriculture Organization (FAO) as it issues a ‘grave food...

Kellogg’s interest in Egyptian snack maker BiscoMisr ‘makes sense’

Kellogg has bid for a 51% stake in Egyptian biscuit and breakfast cereal firm BiscoMisr, according to a filing in Egypt’s stock exchange – a move which would makes sense,...

Consumers want organic versions of their favourite food, say sector specialists

Organic seeds, spicy ingredients as well as organic versions of everyday meals are key trends, according to the company EHL Ingredients and a food marketing expert.

UK home baking future ‘less dynamic’

UK home baking declined in value by 3.2% for the first half of 2014 and will continue on a downward trend for some time, says IRI.

Grupo Bimbo & General Mills make Forbes ‘most innovative’ list

Mexican bread titan Grupo Bimbo and US cereal major General Mills have ranked on Forbes’ annual top 100 ‘most innovative’ companies list.

Weston Milling and AB Mauri merge in Australia

George Weston Foods’ Weston Milling will merge with AB Mauri Australia/New Zealand to form a large bakery ingredients business across the region.

Green Endeavor CEO: I’m an eco-industrialist; upscaling ‘green’ is simple

Bakers can take simple steps to go green by switching to eco-friendly cleaning products and it's surprising it hasn't happened already, says the CEO of Green Endeavor.

Junk food could reduce appetite for healthier balanced diet

A diet of ‘junk food’ not only increases weight gain, but could also lead to changes in food preference that include a loss of appetite for a balanced diet, according...

A taste of the future? Wine waste to fortify baked goods

Wine grape pomace can be used to increase the antioxidant and dietary fiber content in breads, muffins and brownies, find researchers.

Mooncake Festival 2014: The biggest event in Asia’s cake calendar

The annual Mooncake Festival celebrated in China and Vietnam is by far the biggest event for cake manufacturers in the region, says an analyst.

Cargill soluble fiber nears commercialization; big potential for kids’ products

Just over a year on from Cargill’s purchase of soluble wheat bran extract from health and nutrition firm Fugeia, the supplier is edging closer to commercializing the soluble dietary fiber...

Low-carb bakery to go mainstream, says expert

Low-carb baked goods will soon hit mainstream as companies work to overcome formulation and processing challenges to industrialize products, says the founder of consultancy firm the Bakery Academy.

News in brief

Hygiena unveils gluten test kit

Hygiena has introduced a specific allergen test kit for the detection of gluten residue on surfaces.

Bimbo Bakeries USA soccer sponsorship will cash in on World Cup fever

Bimbo Bakeries USA (BBU) has renewed its multi-year soccer jersey sponsorship with Philadelphia Union in a deal rumored to be more than $11m.

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