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Campden BRI recognised by NSA as a bakery industry specialist

Campden BRI has received formal approval as a Centre of Excellence for Food Science and an Industry Specialist in Bakery, by the National Skills Academy (NSA).

Thins, late-night indulgence and ethnic: 8 snack trends to watch from Datamonitor

The global savory snacks market pulled in $93bn in 2014 alone, but what is trending and where is the market potential for future growth?

Sat fats in the clear? Study links trans fats, but not sat fats, to heart disease and death

Saturated fats are not associated with an increased risk of death, heart disease, stroke, or type 2 diabetes, says a new study published in the BMJ.

Olam’s ‘complex’ ADM cocoa deal hits delay

Singapore-based Olam’s $1.3bn acquisition of Archer Daniels Midland’s global cocoa business has hit a bump in the road, according to U.S. Securities and Exchange Commission filings.

Chia extract can slash cake fat by 25%, finds study

Chia mucilage gel can be used to directly replace vegetable fat in pound cakes without impacting texture or color, researchers have found.

Better labelling regulations drive gluten-free sales higher

Gluten-free product launches accounted for 10% of new food products globally, which was partly due to better labelling rules, new data from Innova Market Insights has shown.

Keeping sugar same in TPP ‘unsustainable and unacceptable’: NCA

The National Confectioners Association (NCA) is pushing for Australia to be allowed to export more sugar to the US under the Trans Pacific Partnership (TPP) as it decries plans to...

Sugar-free marzipan with added fiber: ‘It’s not all about sugar, sugar, sugar,’ says developer

Swedish ingredients firm Bayn Europe has packed dietary fibers into its marzipan sugar replacer to add a valuable health twist, its developer says.

Commission urged to stop delaying trans fat report

The European Commission should stop dragging its feet over its awaited trans fat report – and explain why it is already over six months overdue, says Socialist MEP.

Alan Hahn: 'We noticed it right away... the gluten was gone'

Could mushroom mycelium add a new dimension to the gluten-free market?

Speaking to FoodNavigator-USA at the 2015 IFT show, MycoTechnology CEO Alan Hahn recalls the moment his team discovered that mushroom mycelium (roots) could virtually eliminate the gluten in wheat and...

US consumers are pretty clueless about gluten, reveals new survey from NSF

While celiacs – by necessity – are pretty clued up about gluten, most Americans are less well-informed, with a sizable number erroneously believing rice and potatoes contain gluten, according to a...

‘Antiquated’ national flour fortification laws must be updated to meet WHO recommendations: Researcher

If iron flour fortification is to work sources and levels approved by the World Health Organisation (WHO) are required and actual consumption must be considered, says food fortification expert.

Corbion targets avian flu woes with bakery egg replacer

Corbion Caravan has developed two ingredients that can replace powdered and whole eggs in baked goods at a time when manufacturers have been stung by sharp prices caused by the...

How is Californian drought affecting almond supply?

California provides 83% of the world’s almonds, but drought is affecting supply. FoodNavigator spoke to the Almond Board of California about how the industry is tackling water shortages – and...

Dispatches from IFT 2015

ADM deZaan claims 'industry first' natural dark cocoa powder

ADM deZaan claims its newly launched dark cocoa powder is the first of its kind to be alkaline free, meeting the chocolate industry's demand for clean label ingredients.

Hostess Brands won’t sell: It is ‘premature’ to consider offers

Hostess Brands has turned down buy-out and initial public offering (IPO) proposals as it believes it can continue to strengthen its brands.

EU wheat to maintain competitive edge over US

More bakers could source more EU wheat as a strengthening dollar and uncertain weather conditions in the US make prices more competitive, says a grains expert.

Canadian firm to debut blended solution for vegetarian protein, fiber fortification

Canadian supplier Dealers Ingredients plans to debut its Profi one-stop solution for vegetarian protein and fiber fortification at the upcoming Institute of Food Technologists (IFT) trade show in Chicago....

Grupo Bimbo to sweeten Spanish hold with Panrico acquisition

Grupo Bimbo is clearly looking to stretch into sweet bakery with the acquisition of local bakery Panrico SAU in Spain and Portugal, says Mintel.

How effective is fortifying flour at reducing anaemia?

Fortifying flour with micronutrients is effective in decreasing national prevalence of anaemia, say researchers who looked at 32 different countries.

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.

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