SUBSCRIBE

Breaking News on Industrial Baking & Snacks

Ingredients

News headlines

Big baking: The trends, challenges and opportunities

Where are the opportunities for bakers in retail? How important will grain research be for the future? And what kind of policy hurdles are industry truly up against?

Grains research ‘imperative’ for bakers, says Grain Foods Foundation

Nutritional research on grains is imperative because it will help overturn misperceptions among consumers, says the executive director of the Grain Foods Foundation (GFF).

EU Council change to create ‘perfect storm’ for snacks, says ESA

Snack makers are gearing up for renewed nutrition focus in the EU when the Netherlands takes presidency of the Council in 2016, says the director-general of the European Snacks Association (ESA).

Premium promise: Indian bread market to hit $0.81bn by 2020

Sliced white bread remains king in India but there is huge promise in premium as consumers become more experimental and health conscious, says a ValueNotes analyst.

Sensory properties of wheat varieties being ignored

The choice of wheat has a big impact on the sensory properties of bread, but this is largely disregarded, according to research from Universidad Politécnica de Madrid.

Bakery sets out on satiating mission with new products

Five new weight management concepts from DuPont Nutrition and Health focus on the bakery sector, including breads, cakes and cereal bars.

Sweets & Snacks Expo 2015

Hershey to become ‘further engrained’ in snacks

The Hershey Company will not rule out additional M&A activity to strengthen traction in snacks and innovate beyond core confections, its brand head says.

Novozymes promotes enzymes for ‘gentle’ omega-3 processing

Danish enzymes specialist Novozymes is seeing growth in its nascent omega-3 business that is utilising its core enzyme specialisation in a relatively new area.

News in brief

ITS expands into Spain, Italy and Portugal

UK-headquartered bakery ingredients specialist International Taste Solutions (ITS) has expanded its team into Spain, Italy and Portugal, the company has said.

Dispatches: Campden BRI Snacks Technology Conference

Diet expert: Low-GI, energy dense snacks should be the future

Low-GI snacks that still deliver on energy are hugely promising in the context of how overall dietary habits have evolved, says a dietary health expert.

‘Consumers are more than ready for pulse bread’, says supplier

Consumers are familiar enough with pulses for bakers to seriously consider incorporating the ingredient into industrial breads, says Best Cooking Pulses.

Trans fat ban / Nutrition Facts Panel overhaul / FSMA implementation

Big baking: Policy change has never been this busy, says ABA

Bakers must be prioritize and collaborate in the face of policy upheaval on nutrition, ingredients and food safety this year, warns the American Bakers Association (ABA).

Nuts: A ‘five-a-day’ food?

The Nut Association has filed a paper to Public Health England in the UK calling for nuts to be included in the country’s five-a-day fruit and vegetable recommendations.

Meta-analysis supports cholesterol-lowering potential of beta-glucan

Consuming beta-glucan may help slash total and LDL cholesterol levels for people with elevated levels, says a new meta-analysis of 17 RCTs.

Wheat aromas directly affect bread flavor and odor, says study

Variations in wheat flavor and odor may directly affect bread flavor and odor even in low extraction bread, say researchers at the University of Copenhagen.

BASF-Stepan CLA claim rejection fall-out

EFSA: Only national bodies can withdraw health claim applications

The EU’s central science agency has clarified health claim procedures after a furore over a CLA weight management submission BASF and Stepan Lipid Nutrition unsuccessfully attempted to withdraw from the system earlier this year.

"The consequence of this is a fundamental blow to the belief in health claims as a magic bullet."

Consumers are food confused...Are you helping?

Consumers have never been more confused about food, argues Healthy Food Marketing chief Peter Wennstrom in this guest article. The food industry needs to step up...

Healthy snacks: In-line nutritional analysis booming, says Foss

The demand for in-line nutrition analysis is on the rise as snack makers face increasing pressure for accurate nutrient content, says the sales director of Foss North America.

How to bolster bread: Focus on fresh and target diversified retail, says ABA

Bakers can bolster growth with fresher varieties and listings in innovative retail channels, says the CEO of the American Bakers Association (ABA).

ABA chief: We’re going to fight bread bashing with strong, pro-grains science

The health value of grains must be quantified with solid science to create a tool industry can use against widespread bread bashing, says the CEO of the American Bakers Association (ABA).

Related News

Key Industry Events

 

Access all events listing

Our events, Shows & Conferences...

Product Innovation