Breaking News on Industrial Baking & Snacks

Growth in snack market must stem from innovation, report

All-round innovation remains key to keeping the US snack market vibrant, according to an annual snack industry report, which identifies a number of growth opportunities at a time when consumers are striving to snack less.

Processors hit by potato shortfall

Snack processors and retailers are adapting to meet the challenges of a drastically reduced potato harvest, according to a new report from the British Potato Council (BPC).

Lagging bakery fails to dent Northern Foods

Despite underperforming bakery operations, UK producer Northern Foods has said trading is currently in line with expectations and the group is on track to hit targets.

Scientists cook up antioxidant-rich pizza

US scientists have produced a pizza with enhanced antioxidant content in the crust, aimed to boost antioxidant defences and protect against oxidative stress.

Researchers develop new nut allergen test

A research laboratory has developed new tests that enable processors to identify pine nuts and chestnuts in food, which could help protect consumers with allergies.

Organic baking mixes help target trend

Industrial baking supplier Steenbergs Organic has extended its range of organic spice mixes used in the production of bakery items such as loaves, biscuits and cakes to help bakers target the growing organic sector.

Low fat crisps hope for healthy sales

Innovation in the healthy crisp sector is booming with a raft of new products aimed at re-establishing the snack as a low-fat treat that need not be a dietary hazard.

Sweetener study shows no cancer link in humans

An epidemiological study in Italy concluded that there is no indication of an association between sweetener consumption and cancer risk - findings that lend some support to EFSA's conclusions on the safety of aspartame.

Sugar reform continues to leave a sour taste

EU sugar reform combined with unfavourable trading conditions in the UK are continuing to hit food manufacturers hard - denting profits and squeezing margins.

Weekly Comment

Swallow your tongue

Fluffy language is increasingly clogging up the information air passages, and the food and drink industry must accept blame like everyone else.

InterLink profits stale with second warning

UK cake firm InterLink Foods has posted its second profit warning in five weeks bringing its estimated loss before tax to between £6 million (€8.8m) - £7 million (€10.3m).

New wheat variety aids fight against blight

Researchers have created a new strain of wheat with an inbuilt resistance to devastating scab blight which infects wheat heads - reducing crop yields as well as market value and quality.

Danisco on track after structural change

Danisco recorded revenue of DKK 15,220 million in the first three quarters of 2006/07, a period which saw significant structural change within the company.

Royal Cosun strengthens Chinese presence

Royal Cosun is to strengthen its manufacturing capabilities in Asia, part of a bid to capitalise on the growing demand for potato products in the region.

Roquette sweetens low-sugar market with soluble fibre range

Helping confectioners target the health trend, French ingredients firm Roquette has developed a new soluble fibre range suitable for use in low-sugar, low-calorie jellies and gums.

Scientists set to boost wheat yield through fertiliser use

Scientists have examined the response of British wheat to nitrogen fertilisers in order to determine how to maximise yields while ensuring the crop meets baking and milling standards.

Weekly Comment

Rise and shine: the GM wake-up call

News that a variety of GM corn produced signs of liver and kidney toxicity in rats should be a wake-up call for better testing and more transparency from biotechs, if GMOs are to be accepted by increasingly sceptical consumers.

Biscuit giant Burtons poised to expand after takeover

The UK's second largest biscuit manufacturer, Burton's Foods, has been acquired by British buy-out firm Duke Capital from US group HM Capital Partners for what is believed to be around a £200 million (€292.3m) sum.

Consumers seek healthy, quick and indulgent snacking, report

A gap in the market for snack food that is simultaneously convenient, healthy and indulgent is ripe for exploitation by canny retailers, according to a new report from analyst group Datamonitor.

UK leads world in salt reduction, claims FDF

The UK food industry is leading the world in salt reduction, claims the country's Food and Drink Federation (FDF).

Report tips top flavours for 2007

Ethnic flavours are expected to expand this year, together with an increased consumer demand for bigger, bolder tastes, according to a new flavours and ingredients report.

Wild promotes taste receptor flavour technology

Wild claims to have developed flavour technology that improves the taste reception of artificially sweetened products.

Fungicide research helps fight wheat disease

The field performance of fungicides used to prevent the spread of foliar disease in wheat has decreased significantly within the last decade, according to UK cereal association, the Home Grown Cereals Authority (HGCA).

New bakers set to squeeze out larger competitors

A new group of UK bakery companies is gearing up to take on the giants of the industry, according to market analyst group Plimsoll.

Danisco targets hydrogenation-free baking

A new emulsifier designed to ease the move towards hydrogenation-free baking has been launched.

TNA displays block bagging options

Integrated processing and packaging manufacturer TNA Solutions will be displaying new additions to its popular lines - offering a variety of different bag styles and block bottom bag capabilities.

Greggs looks to new strategies to compete in tough market

UK bakery chain Greggs is looking forward to a year of management restructuring, increased investment in promotion and greater innovation in the on-the-go snacking sector in order to recoup sales after a disappointing performance last year.

Weekly comment

GM: A healthy debate

The development of genetically modified crops to improve human health could be the golden ticket for advocates to persuade the wary public that GM is not a wholly nefarious idea after all. But will a new, healthy spin be enough to counter deep-rooted fears that genetic modification, by its very nature, poses an equal and opposite threat to human health?

Emulsion oil concentration affects flavour release - study

The release of flavour from food is dependent on the oil content of the emulsion, says new research from Canada that offer insights into better formulation and flavour.

Pizza flowrapper reduces packaging size and costs

A new modified atmosphere packaging (MAP) system for pizzas reduces the need for two machines.

Royal Cosun extends ingredients operations

Bakery ingredients manufacturer Royal Cosun has added to its global businesses with the acquisition of supplier Atlanta Dethmers - allowing the Dutch company a bigger share of the ingredients market.

Breakthrough technology

Baking breakthrough improves product quality

Bakers could soon be benefiting from new technology developed to ensure high standards of product quality and appearance are met while maximising efficiency, cutting costs and reducing waste.

Strong trading for Premier as it gears up for RHM takeover

UK food processor Premier Foods remains undaunted by last year's rising raw material costs and unseasonably warm summer weather - posting a 12 per cent rise in pre-tax profits in its preliminary results announced yesterday.

Trehalose best for improving aroma in dried fruit products?

Trehalose, a sugar found naturally in mushrooms, honey, lobster and shrimp, improves the aroma and quality of dried fruit ingredients, suggests a new study.

Baking sector responds to salt criticism

The UK's Federation of Bakers has responded to criticism that the sector has not done enough to meet food standard targets on salt reduction.

Kettle launches modern take on traditional crisp flavour

Premium crisp manufacturer Kettle Chips has launched a new variety of an old classic to tempt lovers of the traditional best-selling cheese & onion flavour.

Omega-3 snack bar promotes healthy baking

Healthy snack maker Wholebake has released a new bar fortified with fatty acids to further cement their position in the profitable health food market.

Wholegrain breakfasts linked to lower heart failure risk

Eating a bowl of wholegrain cereals every day could reduce the risk of heart failure by 27 per cent, researchers from Harvard have reported.

United Biscuits brands dominate market

The big hitters in the UK biscuit sector have been busy over the past year with consolidation and major acquisitions re-shaping the industry's landscape, according to a new report by Leatherhead International.

Weekly Comment

No excuses for illegal labour

There is no legitimate defence as to why some companies continue to use illegal labour. This isn't the vice trade, this is the food industry: no excuses.

Cake-makers consolidate in changing market

The UK baking industry has seen significant changes over the past year, in particular in the cake market as larger food processors jostle to consolidate their position in the lucrative sector, according to a new report.