Breaking News on Industrial Baking & Snacks

Eye on carbon intensity in supply chain brings cost savings to snack firms

Food firms are increasingly working to reduce their carbon footprint, reaping cost savings in the process and plugging into new business opportunities, says the UK's Carbon Trust.

Goldpeg rolls out pilot cooker for R&D needs

Australian food equipment firm Goldpeg spears pilot research and development needs and single shift production with the launch of its Pilot RotaTherm continuous cooking system.

Heart study may raise pressure to cut acrylamide levels in snacks

Too much snacking on potato chips may increase the risk of hardening of the arteries, and raise the risk of cardiovascular disease, says a joint Polish-Swedish study.

Lupin-enriched bakery may slash blood pressure, boost heart health

Bread enriched with lupin kernel flour at the expense of wheat flour may reduce blood pressure and boost heart health, says new research from Australia.

Brussels quells fears from German bakers on salt levels

The Commission is not prohibiting any bread and has no intention to regulate the salt level in bread, says EU spokesperson in a bid to stem reports that German bread is under attack from 'Brussels'.

News in brief

Scientists pinpoint disease-fighting gene in bread wheat

An international team of researchers has identified a gene that could make bread wheat capable of resisting stripe rust, a disease that causes severe crop losses in global wheat-growing regions.

New snack from PepsiCo targets women

US snack and drink firm PepsiCo targets women with a new low-calorie popcorn snack, free of artificial colours, flavours and preservatives.

ABF trading update shows sugar and ingredients growth

The sugar and ingredients divisions of Associated British Foods (ABF) are expected to show good growth backed favourable foreign exchange rates when its interim results are announced in April.

Blueberries may reduce childhood cancer risk: Study

Extracts from blueberries may reduce the size of tumours primarily found in infants and children, and improve survival, suggest new findings from a study with mice.

Walkers cuts salt levels in crisp range

Industry continues to slice salt levels from formulations with Walkers crisps, part of PepsiCo, announcing they will cut salt levels across Walkers crisps, Baked and Sensations brands by 10 per cent in 2009.

Weekly comment

Turning the key on new food technologies

Consumer concerns about a synthetic growth hormone used in milk production have prompted two leading food producers in the United States – General Mills and Dannon – to reformulate their dairy product lines. It is a decision that will have immediate implications on the dairy market as a whole, but could also mark a turning point in the use of new technologies in food production in general.

Peanuts at the ready for replacing recalled products

A glut of peanuts on the back of a bumper crop could come as a blessing for food manufacturers, providing a supply of peanuts for those who eventually wish to replace products that have been discarded.

Packaging firm aims to look good and cut waste

Sudpack said that a growing demand from its food manufacturer customer base for the optimal use of raw materials, a reduction in waste and packaging that gives product shelf stand out appeal is driving its current developments.

Peanut-gate: Will consumers still trust American food – your views

The salmonella contamination of peanut products has brought American food safety under scrutiny causing some to question the value of the Made In America brand.

Exclusive interview

ICC president talks health and cereal science

In the second part of the BakeryandSnacks.com interview with award-winning scientist Prof. Dr. John Taylor, the 2009-2010 president of the International Association for Cereal Science and Technology (ICC) discusses why health will continue to be a central issue for cereal scientists in 2009.

Exclusive interview

ICC president discusses challenges facing cereal science in 2009

In the first of a two-part interview, award-winning scientist Professor Dr John Taylor, and 2009-2010 president of leading cereal science organisation, the International Association for Cereal Science and Technology (ICC), sheds light on the key issues facing cereal science in 2009.

GM experts fail to reach decision on French maize ban

The divisive GM issue rumbles on at a European level with an EU expert committee failing to reach an agreement to lift French and Greek national bans on the cultivation of a Monsanto maize crop.

News in brief

Recession pushes date change for first online bakery trade show

Organisers of the baking industry's first online trade show - eBakery-Show International 2009 (www.ebakeryshowinfo.com) - have pushed the date back from 1 April to 1 August in response to the economic climate.

Walkers crisps cut carbon footprint to retain carbon label

Improving its green credentials, Walkers' crisps becomes the first company in the UK to retain a carbon reduction label, after cutting its carbon footprint by 7 per cent in two years.

Weekly comment

Changing the tune on GM

The GM debate at times seems much like the Hokey Cokey (or Pokey, if you’re US-based). There’s been a lot of putting in, some putting out, and quite a lot of shaking things all about, but as of yet, there hasn’t really been a turnaround and definitely no ra, ra, ra!

Costs for cereals to fall, predicts FAO

The UN's Food and Agricultural Organisation (FAO) has predicted lower cereal prices for 2009 as production outstrips use and world cereal stocks recover from recent critical lows.

Dispatches from FDF labelling debate

What labelling scheme(s) should Europe allow?

Debate is heating up about the best way to present nutrition information on food labels throughout the EU as lawmakers hammer out the details of new legislation. The Food and Drink Federation gives a view from industry.

New cake inclusions give hot twist to ice cream

Pecan Deluxe Candy has launched a new range of cake bites for ice cream offering a hot and cold taste sensation for the indulgence market, which it hopes will capitalise on the trend for unusual flavour pairings.

Innovative ingredients unlock opportunities in Indian bakery market

Manufacturers of bakery ingredients such as enzymes, shortenings, and improvers have "to ratchet up levels of innovation" to drive higher margins and unlock opportunities in India's thriving bakery segment, say market analysts.

EU project on micronutrient levels calls for food industry feedback

Small and medium-sized food producers are encouraged to access growing knowledge on micronutrient recommendations in the EU, with Commission-funded project EURRECA calling on the industry to actively engage in the debate through an online forum.

News in brief

Dorset Cereals enters cereal bar market

UK muesli producer Dorset Cereals enters the booming area of cereal bars with the launch of a new range of bars based on their muesli recipes.

FSA encourages consumers to buy low sat-fat products

The Food Standards Agency (FSA) has today launched a £3.5m advertising campaign to encourage consumers to reduce their intake of saturated fat and change the way they shop and eat.

Better use of process equipment key to savings, says UK group

Increasing energy bills are having a considerable impact on the food industry, in particular during the current financial climate, but food processors can cut energy consumption of processes by better use of existing equipment, claims a UK consultancy.

Sensus highlights cost-benefit gains for inulin-enriched bread

The cost-benefit ratio for including gut health promoting inulin in bread formulations could bring added-value gains for bread-makers, delegates will hear at a forthcoming industry conference.

New belt design could boost efficiency

A new belt, which has eliminated welded joints from its design, ensures less downtime, enhanced durability as well as cleanability for food manufacturers aiming to cut costs while still maintaining stringent hygiene standards, says the developer.

M&S wins teacake tax row

UK retailer Marks & Spencer has won a protracted legal battle against the VAT office that had classified its marshmallow teacakes as chocolate biscuits.

Weekly comment

No room for functional foods gloom

Last week’s withdrawal of a high-profile functional food in France is disappointing for the company concerned and maybe for the healthy/functional foods industry, but you may be led to think differently if you happen to be a reader of the UK broadsheet, The Financial Times.

Key food and drink processing drivers highlighted

Projects that foster collaboration between industry, funding bodies and science and technology providers will be given impetus by a new publication which outlines the future needs of the food and drink processing industries, claims Campden BRI.

New polishing agent brings shine to chocolate-coated cereal flakes

German ingredients firm Alfred Wolff rolls out a one-step polishing agent for chocolate-coated cereal flakes to meet the industry's need for improved surface shine and protective coatings.

Belgians confirm prebiotic bread concept not half-baked

Two Belgium companies – one a bran technology specialist, the other an ingredients supplier in the bakery and confectionery area – have linked to develop bread and pastry products with digestive health benefits.

UK's health secretary challenges snack makers 'to cut portion sizes'

Pressure continues on snack makers to reduce portion sizes as the UK's health secretary Alan Johnson challenges the industry to design healthy snacks in smaller portions.

Green technology uses radio frequency heating to kill flour pathogens

A new roll-out from US company Radio Frequency seeks to control pathogens in flour through an energy-saving macrowave pasteurisation system that also minimises the heat impact on the bulk food material.

Rock paper may offer packaging alternative

Limestone derived paper offers food manufacturers an environmentally responsible packaging material for a range of products, as not being sourced from timber, it helps to preserve the earth’s forests, claims its distributor.

MPE rolls out granola and biscuit reducer for 'mix' products

Chicago's Modern Process Equipment (MPE) company recently rolled out its 'chunk and bit' granuliser to reduce the size of biscuits and granola for food applications.

News in brief

Dietary fibre centre stage for ICC conference

The International Association for Cereal Science and Technology (ICC) announced this month that more than 120 papers were submitted before 15 January 2009 for oral and poster presentation at the upcoming 4th International Dietary Fibre Conference (DF09) to be held in Vienna, from 1 to 3 July 2009.

Is water neutrality the new industry green goal?

Water is the new carbon and companies are starting to engage in water strategy planning, measuring and managing of its use for greater efficiency, according to a new report.

Weekly comment

Nut so good - tainted US food system needs revamping

E. coli in ground beef, melamine in infant formula, and salmonella in peanut butter - what is next? Isn’t it about time the slices of the US food safety pie were taken back from the multiple federal agencies involved and surveillance placed under one roof?

Chopin profiling tool could save costs for bakers

A recent profiling innovation from French firm Chopin Technologies aims to help industrial bakers and biscuit makers quickly understand the suitability of cereal flours for their product recipes.

Beta-glucan-rich fat replacers pass taste test for cookies: Study

Hydrocolloids containing beta-glucan could be used to replace fat in cookies and peanut spreads, according to a new study from the US and Korea.