Breaking News on Industrial Baking & Snacks

Weekly comment

Temporary workers and corporate responsibility

As ever more food companies find themselves in the position of having employed migrants who were mistreated by illegal labour providers, it may be time for firms to start taking more responsibility for the temporary workers many of them rely on.

Leap in added fat consumption spells reformulation potential

American consumption of added fats and oils has increased dramatically over the past 35 years, exceeding government recommendations and affording a need for healthier processed foods.

New company targets growth in dried fruits

Two dried fruit specialists have joined forces to create Shoreline Fruit, a new company positioned to benefit from growth in fruit-derived ingredients, and to offer security of supply from farm right through to finished products.

Granule size link to starch blend properties: study

A new study suggests that the relative size of starch granules used in a blend could determine overall gelation behaviour and whether or not the starch components add to each others' properties or interact to deliver new ones.

Health continues to dominate bakery trends

The trend for healthy and functional foods will continue to dominate the bakery market this year, resulting in yet still more space for innovation in this area, a new report claims.

Biofuels policy requires focus on sustainability, says CIAA

Proposed directives for promoting the use of biofuels fail to tackle concerns within the food industry on the possible impact on food and feed supply, according to the CIAA.

Study suggests calories cause addictive brain response

A new animal study indicates that food calories, not just sweetness, can trigger a positive response in the brain - a breakthrough that could have implications for anti-obesity strategies and the food industry.

FSAS report urges fewer cakes, biscuits and pastries

A new report published by the Scottish Food Standards Agency urges children to reduce the amount of cakes and biscuits they are eating, warning that they currently have too much sugar in their diets.

Kraft attacked over China relocation plans

A labour union at Kraft's Chinese division said the firm violated labour laws by not adequately informing its employees about the relocation of its headquarters in the country, according to local news reports.

News briefs: Chocolate, nut and cracker recalls

Over the last two weeks alone, Cadbury Adams has recalled Mini Eggs because of a nut trace, Wholesnax failed to label the presence of soya in its nuts, and a Korean company may have surprised one poor consumer with a rat's head.

HGCA highlights benefits of grain supply partnerships

The UK Home Grown Cereals Authority (HGCA) is urging increased communication and cooperation between companies involved in the grain supply chain, seen as particularly important now that raw materials supplies are relatively restricted.

Nestle chief warns biofuels threaten food supplies

Nestle SA chief executive Peter Braback condemns proposals for increasing biofuel production as morally unacceptable, warning they will have devastating effects on food supplies.

Deal could make traffic lights mandatory, claims report

Supermarkets in the UK could be 'forced' to adopt the Food Standards Agency's traffic light labelling scheme, claims newspaper.

Weekly comment

Calm crucial for energy products

Energy drinks are a runaway success but extreme marketing and product formulation has the potential to cast a shadow over the multi-billion dollar global industry.

NutraSweet defends Chinese IP rights

Sweetener producer NutraSweet has said it will take legal action against counterfeiters in China who, it alleges, are infringing its intellectual property rights.

Fazer to build new Russian bakery

The Fazer Russia group this week said it has signed an agreement to build a new bakery in Leningrad, as part of the company's ongoing plans to increase its presence in the Russian market.

Europe dominates global bakery products market, report

According to a new report, Europe dominates the global bakery products market, with an estimated market share of 43.85 per cent in 2007.

New interest in barley raises technical issues

Barley has great potential to regain its former popularity in food, says a new review, but there are some knowledge gaps about its functional properties for processing and product development.

New starches solve low-fat but crispy snack conundrum

Tate & Lyle is launching two new additions to its Merigel line of starches which enable snack products to be oven-baked instead of fried, thus reducing fat content without compromising taste or texture.

Iodine fortification mandatory for NZ bakers

Bakers in New Zealand will now by law have to fortify bread products with iodine, as regulators in the country attempt to boost consumption of the essential nutrient.

FSA examines salt reduction in premium bread

The UK Food Standards Agency (FSA) is currently expanding its research on salt reduction to premium bread products, which may help manufacturers find a replacement solution when the results are published later this year.

New application for enzyme saves gluten costs

Rising wheat prices have led AB Enzymes to promote a new application for Veron HF, which it says can be used to replace gluten in bakery products.

Weekly comment

Allergen-free: time for clarity

Claiming 'free from' is not a light statement to make. Lives depend on it. As scientific progress questions the validity of such claims, it is time to establish exact guidelines and communicate these to people for whom ingredients are a matter of life and death.

Ghanaian cocoa hybrids have no nutritional drawbacks

Four hybrid cocoa species developed in Ghana to have improved resistance to pest damage during storage have similar nutritional properties to conventional cocoa, says a study that topples a barrier to commercial trade.

News briefs: Sara Lee, Dunkin Donuts and Dorset Cereals

In financial news this week, Sara Lee sells its Mexican business to focus on core brands, Dunkin' Donuts increases franchises in Tennessee, and Dorset Cereals is purchased by Wellness Foods.

New evidence for diacetyl, lung disease risk

Diacetyl - a chemical used in butter flavouring - damages the lungs of mice when inhaled over a period of three months, according to a new US study.

Wheat disease threatens global crops

A new strain of a major fungal disease in wheat is now wiping out crops across Africa and Asia, sparking fears that manufacturers will be forced to pay even more for the vital commodity.

Nestle product price-hikes drive growth

Nestle has seen a strong start to 2008, partly thanks to its strategy of increasing product prices quickly in line with commodity price increases.

Finsbury Food revenue soars by giving customers what they want

In these uncertain times for the bakery business the Finsbury Food Group's profits have soared by giving people what they want, says Chief Executive Dave Brooks.

Invest in biofuels v2.0 to ease food supply issues, says EuropaBio

The use of biomass for fuel should not jeopardise the food supply, EuropaBio has proclaimed, but more European investment is needed in second generation technology that does not compete with food sources.

Acquisitions sweeten Glisten profit

Confectionery and snack manufacturer Glisten yesterday posted record profit for the first half of the year, attributed by the company to successful acquisitions in the UK market.

Greggs year of change withstands price hikes

UK bakery chain Greggs climbed back after a disappointing performance in 2006 with its three-year plan helping it offset the impact of rising raw material and energy costs.

White bread may bring greater disease risk

Foods with a high glycemic index (GI), such as most white breads, lead to a higher risk of certain health problems, according to researchers at the University of Sydney, Australia.

Cadbury sets date for drinks demerger

Cadbury today set a timetable for the planned demerger of its beverage arm, with the process expected to be completed by 7 May this year.

Rising wheat costs force bakers onto the streets

The surge in global wheat prices - and the subsequent increase in the price of baked goods - has prompted US bakers to take radical action.

Symposium to focus on bakery product labelling

A new forum, the first of its kind to focus solely on how to successfully label bread and other bakery products with nutritional information, is due to take place in Brussels this April.

US bakery market beckons for Vivartia

Vivartia, Greece's largest food production company, yesterday announced it is breaking into the US bakery market with its acquisition of biscuit and cookie firm Nonni.

Tagatose acceptable sucrose-replacer for cookies, says study

Tagatose is suitable as a partial replacer for sucrose in cookies, according to a new study in sensory attributes, and could be used to reduce metabolized sugars in the diet and as a prebiotic.

Premier Foods CEO calls for more planting of wheat

The chief executive of Premier Foods, Robert Schofield, has called on the British government to encourage more wheat planting to help restore the balance between supply and demand as wheat prices continue to soar.

Mango to offer fibre boost for cookies

Extracts from mangos are a rich source of antioxidants and dietary fibre and can easily be used in bakery products to boost public consumption, suggests new research.

Snack market set for billion dollar growth

The global snack market will be worth almost $300bn (€197.8bn) by 2010, as manufacturers move towards healthier products as well as developing markets, a new report predicts.

Nestle report focuses on corporate responsibility

A new report, released yesterday by Nestle, outlines the steps the company claims to have taken to make a positive social and environmental impact.

Danisco to split or sell sugar division this year

Danisco is bringing forward plans to spin-off or sell-off its sugar operations to the end of this year due to a better outlook for the European sugar industry.

Cancer fears delay folic acid decision

Fresh concerns over links between folic acid and cancer have forced the UK government to delay its decision over enforcing mandatory fortification of bread with the vitamin.

Premier combats commodity costs with dividend cut

UK-based Premier Foods today confirmed it will cut its annual shareholder payout in half, as the rising price of wheat and other commodities continue to dog the bakery firm.

Weekly comment

The great food price smash-and-grab

While the world's media is bemoaning rising food prices, the French government is sniffing around the food industry for signs of gleeful profiteering. If it is right, the long-term losses of the nouveau cher will be far greater than the handful of centimes gained.

News briefs: Premier Foods, Sara Lee and J&J Snacks

As the commodity squeeze continues to bite, Premier Foods slashes its shareholder payout, Sara Lee chairman buys some of her own shares, and J&J snack foods increases prices across the US.