Breaking News on Industrial Baking & Snacks

Sectors > Cakes & Pastries

Two-thirds of EU states reject approval of GM maize – but it’s not over yet

A majority of EU member states voted against approving a genetically modified (GM) maize variety for cultivation in Europe at a Council of Ministers meeting on Tuesday – but the...

Grupo Bimbo to buy Canada Bread for C$1.83bn

Mexican bread titan Grupo Bimbo will dish out C$1.83bn to buy the Canada Bread Company – 90% of which belongs to Maple Leaf Foods.

Ginsters: 'Manly' ad campaign will fuel male interest

UK-based pasty maker Ginsters wants to re-engage with its core male audience through a £4m ($6.58m) advertising campaign but said the tone does not aim to be 'laddy' or alienate female consumers....

Are 3D printed insect snacks the taste of the future?

Hurdles in food safety, taste and consumer acceptance await on the London South Bank University’s quest to join two big food innovations: 3D printing and insect-based ingredients.

Special edition: Gluten-free

Four gluten-free myths debunked

Few topics can spark a more spirited debate these days than gluten, and yet, as the Whole Grains Council/Oldways points out, misconceptions abound when it comes to gluten—especially within the...

Park Cakes rejects union’s bakery cheap labour claims

Park Cakes has rejected claims by the Bakers’ Food and Allied Workers Union (BFAWU) that its success in winning a multi-million pound contract from Marks & Spencer (M&S) was driving...

Hain Celestial predicts ‘pricing actions across the industry based on the California drought’ - especially for almonds

Natural and organic products giant Hain Celestial says it expects to “see pricing actions across the industry based on the California drought”.

CHEWING THE FAT: TALKING REFORMULATION WITH LEATHERHEAD, PART II

Ingredients manipulation is the future for healthy bakery, says Leatherhead

Restructuring or repositioning ingredients is the future of salt, fat and sugar reduction in bakery, but these methods are being held back by a fear of the unknown, says Leatherhead’s...

News in brief

Real Good Food Company appoints former sugar boss

The Real Good Food Company (RGFC) has appointed former British Sugar boss Gino De Jaegher as its new chief operating officer, effective immediately.

CHEWING THE FAT: TALKING REFORMULATION WITH LEATHERHEAD, PART I

Minimizing compromise in healthy bakery reformulation

Reducing salt, sugar or fat in baked goods will always mean compromises so it’s important to ensure these concessions are minimal, says Leatherhead’s formulation expert.

AAK fattened by 12% profit increase

AarhusKarlshamn (AAK), the Sweden-based oils and fat producer, has reported a 12% increase in operating profit in the fourth quarter (Q2), driven by recovery in its chocolate and confectionery fats...

Bakers need to think like CPG firms, says Nielsen

Bakers need to start thinking about concepts, packaging and branding ahead of formulation – like consumer packaged goods firms, says Nielsen’s bakery expert.

Finsbury Food Group expects first half profit to be on track

Cake and bread bakery goods manufacturer Finsbury Food Group predicts profit will be in line with market expectations in the first half of its current financial year, ended December 28 2013.

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....

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