Equipment suppliers must learn about the nutrition and functionality of grains because manufacturers are increasingly looking for NPD assistance, says Baker Perkins.
The way in which breads are processed could play a role in determining its GI, according to new research that shows steaming rather than baking bread alters glycemic responses.
Philibert Savours, a French food processing firm, is expanding in Brazil and wants to create an Advisory Service for products such as sourdough.
Cereal and plant proteins hold huge potential for breakfast cereal and snack bar fortification but taste and texture remain challenging, say Kellogg’s lead product development scientist.
The EU HealthBread project wants to form an association by the end of the year to drive commercialization of its healthy bread technologies and concepts across Europe.
The Worshipful Company of Bakers is looking for a partner to develop and drive forward its bakery quality stamp in the UK.
Olive oil withstands the heat of the fryer or pan better than several seed oils and also yields healthier foods, say researchers.
Food processing equipment manufacturer FOODesign, a tna company, has launched its hot oil batch-pro 12, a series of cookers and fryers outside of the US.
Consumers expect manufacturers to take responsibility for baked goods far beyond the production gate, says a sustainability expert.
Farming infrastructure in the wheat sector is critically important for bakers but there are a number issues threatening it, says the president and CEO of the American Bakers Association.
Defatting oats creates more concentrated levels of dietary fiber, particularly beta-glucan, research suggests.
Knowledge on gluten-free product development must improve because the bar on quality is higher than ever, says a technical specialist at Ingredion.
Bakery and snack makers looking to mitigate acrylamide have many options, but they’ll have to navigate through a heavily patented world of ideas, says a fellow at Kellogg Company.
Romer Labs gluten G12 rapid tests have received AOAC approval to ensure that food producers meet the necessary standards and requirements.
Frito-Lay has developed a method to adhere large, three-dimensional food flakes such as meat and vegetables to regular snacks, to emulate pizza, nachos and tostadas.
United Biscuits (UB) has developed a sustainability initiative by using waste cooking oil to power 12 of its lorries and plans to roll out the project further across the business.
Glanbia Nutritionals will start milling gluten-free oats in November at its Irish food grade mill - verifying the entire process with a closed-loop supply chain.
Ammeraal Beltech has received EC food contact approval for its AmDough rotary moulder belts.
General Mills says the need to offset inflation is as strong as ever as it broadens the scope of cost saving measures across the value chain.
Frito-Lay has filed a global patent to make snacks with high fruit content that combine crunch with a melt-in-the-mouth sensation.