SUBSCRIBE

Breaking News on Industrial Baking & Snacks

Ingredients

News headlines

Isomalt protects vitamin C status of baked apple snacks, finds study

Isomalt can be used to protect the ascorbic acid content of apple snacks during baking, say researchers.

Dispatches from Anuga FoodTec 2015

Bakery boom? SojaProtein to revive enzyme-active soy flour and target gluten-free

Bakery business will surge following SojaProtein’s multi-million project to restart full fat enzyme-active flour production, along with an increased focus on gluten-free assurances, its food program head says.

Changing food porosity could cut salt and fat

Salt and fat content in processed food could be reduced by altering food pore size - without affecting the taste, say scientists.

Coles fined A$2.5m for ‘fresh’ bread claims

Australian supermarket major Coles must pay A$2.5m in penalties over false and misleading ‘fresh’ claims on its par-baked products, a federal court has ruled.

Snack identity crisis? ‘We’ve had a hard time getting our story told’, says SFA

The Snack Food Association (SFA) is determined to correct misperceptions held among consumers, government and regulators about the nature of the snack category and its role in health, its CEO says.

Dispatches from Anuga FoodTec 2015

Food technologist: Global interest in sourdough is growing

Sourdough is becoming increasingly popular in baking because of its versatility and ability to enhance flavor and texture as well as lengthen shelf life, says a food technologist.

Wheat genetics debunked: DNA map to aid future breeding and NPD, says scientist

The world’s first DNA map of global wheat varieties will give unprecedented knowledge on genetic characteristics, helping breeders to innovate faster, says a Kansas State University plant pathology scientist.

Flavor precursors vital for gluten-free bread aroma: Study

Gluten-free bread can be enhanced with amino acid and sugar pairs ahead of baking to improve aroma in the final product, researchers find.

Belgium hit by nuts in spices findings

Belgium has become the latest country to be dragged into the nuts and spices contamination issue.

Onion waste: The anti-cancer kick for wheat bread?

White bread fortified with antioxidant-rich onion skins presents promise in preventing onset and spread of gastric cancer cells, researchers claim.

General Mills profits drop 16%: ‘We can learn a lot from entrepreneurs’, says CEO

General Mills’ net profits have continued to slide despite improvements in US cereal and snacks, but its CEO says the company can learn plenty from start-up competition.

Kellogg Australia: ‘We’re closely looking at health star ratings’

Kellogg is exploring Australia’s voluntary front-of-pack health star rating scheme following public attacks from consumer advocacy group Choice.

Snacking Trends Forum highlights: ‘Packaged food doesn’t have to be junk food’

From all-day grazing to the 20% YoY growth in meat-based snacks, the merits of cricket flour, when and how to raise capital, nutrient density and guerrilla marketing, the FoodNavigator-USA Snacking Trends Forum  covered a lot of ground. Here are some of the highlights from the 60-minute session, which is now available on demand.

Dispatches: ISM/ProSweets 2015

Menken Orlando to drive Asian rice snack brand Mitsuba into UK

The UK is the prime focus for Menken Orlando’s expansion of its Asian rice snack brand Mitsuba as consumers increasingly look for unusual snacking flavors, says its sales director.

Almond presents an unknown allergen risk

Almonds could present a huge allergen threat to people but the full extent of the risk is unknown because of the lack of data on their allergenic properties, according to a leading scientist.

CEO shake-up: The strategy talk

Zeelandia execs: JVs will remain core to expansion and innovation

Joint ventures are key to strengthening presence in new markets and developing on-trend products, say Zeelandia executives.

Savory bars ‘reinventing’ sports nutrition

America’s sports nutrition market has been re-shaped by a clear shift towards savory flavors and meat in the bar category, says Packaged Facts.

Cholesterol slashed 75% in gluten-free muffins with egg yolk granules: Study

Egg yolk granules can be used in gluten-free muffins to significantly reduce cholesterol and fat content, but further R&D is needed to overcome texture difficulties, find researchers.

‘It’s breakfast Jim, but not as we know it!’ – BakeryandSnacks breakfast bites

A ‘perfect storm’ of cultural, culinary and demographic trends has led to a stubborn weakness in breakfast cereal sales in countries like America, with all-day snacking replacing sit-down meals and the rise of breakfast ‘on the run’ – think cereal bars, bagels and yogurt.

News in brief

Bunge buys Heartland Harvest to service ‘better for you snacks’ demand

Bunge North America has bought Illinois-based Heartland Harvest to bolster its expertise in extruded foods and serve consumer demand for better-for-you snacks.

Key Industry Events

Product Innovation