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Sectors > Cakes & Pastries

Food firms should step up sugar cuts, say shoppers

Food firms should work harder to cut and communicate sugar content in their products, according to seven in 10 consumers responding to a survey by market analyst Mintel.

Mornflake: Gluten-free oats will soon become competitive

The gluten-free oat category remains fairly nascent but as the market matures, competition will heat up significantly, says the marketing head of Mornflake.

SPECIAL EDITION: POWERED UP AND PACKING NUTRITION PUNCH

Slow-burning energy...Novel baked apple snack with isomalt shows satiety potential

Argentinian researchers say a snack they have developed using green apples and novel carbohydrate isomalt may be useful for weight control due to its sustained energy release.

Special Edition: Powered up and packing nutritional punch

Bakers missing a trick by not labeling micronutrients, says consultant

Bakery manufacturers should list existing micronutrients such as iron and potassium on pack for an easy health win, says a bakery consultant.

Kerry Group: We’re stepping away from ‘non-core’ B2C bakery

Kerry Group’s decision to sell its business-to-consumer Australian bakery is part of a strategy to re-focus on core B2B work, its corporate affairs director says.

Kerry Group on cusp of Pinnacle sale

Kerry Group is in advanced discussions to sell its €160m ($181.28m) Australian bakery business Pinnacle, the company says.

WHO unveils nutrient profiling to restrict marketing to kids

The World Health Organisation (WHO) has unveiled its nutrient profiling tool to restrict the marketing of unhealthy foods and drinks to children.

Patent Watch

Nestlé crisps up China’s ‘monotonous’ Sachima

Nestlé has filed a patent on a recipe and process to increase crispiness in China’s traditional sweet pastry Sachima to draw in younger consumers.

Ingredion targets flexitarians with high-protein pulse flours

Pulse flours could provide a plant-based protein boost for baked goods, snacks and pasta – tapping into growing demand for non-animal-derived protein, says Ingredion.

News in brief

Glanbia Nutritionals launches vegan proteins from ancient grains, flax, & chia

Glanbia Nutritionals is launching a new line of non-GMO, gluten-free plant-based protein crisps and powders derived from ancient grains, flax and chia that can be used in everything from beverages...

Warburtons: Free-from sections often look like a ‘disaster zone’

Warburtons is heavily focused on improving gluten-free product availability, particularly in free-from sections which tend to be lower down the priority list for busy retailers, says its free-from director.

EU Commission launches inquiry into Danish fat tax

The European Commission has launched an inquiry to determine whether Denmark’s short-lived ‘fat tax’ constituted illegal state aid for manufacturers who did not have the tax levied on their products....

Dispatches from IPPE 2015

Bemis makes packaging pop with interactive and sensory technologies

At the recent International Production and Processing Expo, Bemis North America extended a 4D hand to brand owners seeking packaging to help differentiate their products.

Exclusive with Personality of the Year 2014 runner-up

General Mills: The c-store challenge is to capture consumers in three minutes

Consumers are in and out of convenience stores in less than three minutes, so it’s a big challenge to develop and place products that meet their needs, says the category...

Zeelandia eyes Indian market share in Western-style breads and pastries

Dutch baking ingredient supplier Zeelandia says its new joint venture with Fine Organics in India will primarily target the nation's growing market for Western-style breads and pastries.

20-year coeliac diagnosis timeline reveals social inequalities

The number of children aged over two years diagnosed with coeliac disease in the UK has nearly tripled in the last two decades, but those from lower socioeconomic backgrounds are...

General Mills packs whole grain into pancakes and waffles

General Mills has filed a patent for whole grain pancake and waffle batters that use a blend of wheat, brown rice and millet flours.

The icing on the cake: Real Good Food acquires Rainbow Dust Colours

Real Good Food has snapped up cake decoration specialist Rainbow Dust Colours for £4m ($6m) to edge further into the growing global sugar-craft category, its marketing head says.  

News in brief

Maplehurst Bakeries expands in cakes with Creative Occasions buy

Weston Foods subsidiary Maplehurst Bakeries will acquire decorated cake manufacturer Creative Occasions.

Durum shortage drives German firm to find pasta alternatives

Massive predicted durum wheat losses have driven German firm to research alternative formulation options for pasta manufacturers.

High-fat bakery good ‘vehicle’ for lutein delivery: Study

Lutein-enriched bakery products hold promise, particularly muffins and cookies where bioavailability is strong, say researchers.

Police investigate Cali bakery over drug-laced bread

Police have launched an investigation into a Californian bakery that was shut down after bread containing drugs sickened more than 30 consumers.

The start-up era? Curious consumers and online shoppers help, says Mintel

The start-up explosion in bakery, cereal and snacks will continue as online shopping booms and consumers seek out the extraordinary, says Mintel.

Grupo Bimbo faces strong headwinds with Saputo Bakery

Grupo Bimbo’s acquisition of Saputo Bakery is a surprise because the Canadian packaged cake firm is unprofitable and struggling, says Euromonitor International.

General Mills closures continue: Two Pillsbury plants to shut

General Mills will continue its cost-saving program across the US and Canada with further plant closures, announcing the shutdown of two Pillsbury production sites.

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