Breaking News on Industrial Baking & Snacks

Price gap a threat to Chicago's wheat futures market: Study

The wheat futures market, used by wheat farmers and processors to manage price risk, could lose its relevance unless efforts are made by the Chicago Board of Trade to bridge the wide gap between futures and cash prices, finds a new study.

Japanese car philosophy inspires process efficiency model

Researchers from Sweden have developed an evaluation model for food process systems to improve production flow and minimize waste that is based on a Japanese philosophy.

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Conference to explore challenges in €112.8bn EU bakery market

The upcoming European Bakery conference on 12 May in Utrecht, The Netherlands, aims to provide a working platform for suppliers, bakers and clients to discuss issues facing business in today's challenging economic climate.

Salt levels improve in cereal brands, but sugar high, says watchdog

Salt levels in UK cereal formulations have improved in recent years, but more work is required to slice the sugar out of recipes, finds a new report from consumer watchdog Which?

Dietary acrylamide not linked to lung cancer risk: Study

Dietary intakes of acrylamide are not related to increased risks of lung cancer, says a new study from Maastricht University in the Netherlands.

Pressure group calls for enzyme labelling on packaged bread

A food pressure group in the UK is urging consumers to place stickers on plant produced bread in a move to highlight the unlabelled processing aids used in breads formulated by the 'big bakers'.

Two bowls of Cheerios a day cut cholesterol levels: Study

Boosting the heart healthy claims of breakfast cereal Cheerios, US researchers suggest this oat ingredient based product could reduce cholesterol levels by as much as 10 per cent in a month.

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New mini-lab for Pava supports R&D efforts

Russian grain processor Pava will boost its R&D efforts by adding a new mini-laboratory to its facilities, the firm said last week.

Nestle recession strategy puts public, shareholders centre-stage

Nestle has indicated that the recession need not be all about cutting costs and keeping prices down, unveiling initiatives to tackle longer-term economic and social challenges, and create shareholder- and public-value.

United Biscuits invests over €6m in NPD for saturated fat reduction

As the crusade against saturated fats gains pace, UK snack and biscuit manufacturer United Biscuits has achieved gains in product formulations for a range of its popular biscuit brands.

Weekly comment

Supplements: Time to change the nay-saying record?

As yet another TV show concludes that supplements are unnecessary, is the ignorance of the mainstream media few putting the health of the many at risk? Isn’t it time to change the record?

Weighty answers from new packaging research

Weight and packaging material are the key factors influencing the environmental impact of ambient food packaging systems, according to new research from German carton manufacturer SIG Combibloc.

More work needed on American whole grain message

Despite some progress, American consumption of whole grains is still way below government recommended daily amounts, according to new research from The NPD Group.

New checkweighers meet HACCP requirements, says developer

Two new checkweighing scales have both been durably constructed for demanding production environments and heavy sanitary washdowns, claims their US-based manufacturer, Rice Lake Weighing Systems.

Industry involvement sought in waste targeted project

Greater clarity on which supply chains areas to prioritise for action on waste could help food and drink manufacturers as well as grocery retailers identify opportunities to make cost and environmental savings, claims a UK government funded agency.

UK sandwich ‘shockers’ should have nutritional labels: Which?

UK consumer group strengthens calls for sandwich makers in the UK to display nutritional information at point of sale after identifying high levels of fat, salt and sugar in a range of sandwich formulations.

PepsiCo to introduce compostable crisp bag for SunChips

Further signs that snack makers are delving deeper into green packaging initiatives with US behemoth PepsiCo attesting that by 2010 its SunChips brand will boast a 100 per cent compostable bag made from plant-based materials.

SAP upgrade for UK baker slashes response times for customers

Matching IT infrastructure needs with rapid expansion in the business, UK baker Warburtons teamed up with data management firm NetApp to develop storage and backup for SAP implementation.

Savings in labour and safety costs with vertical stacker for baked goods

A partnership between UK manufacturer of hotplate baking equipment Sugden and US firm Forpak brings 'Grouper' stacking equipment to the market for reducing human contamination and labour costs.

ELISA kits make allergen testing easier, claims Oxoid

European food manufacturers can now use the ELISA Systems range of food allergen tests kits alongside the regular range of microbiological tests from Oxoid, according to the diagnostics company.

Vitamin B3 may reduce acrylamide formation: Study

Vitamin B3 may inhibit the formation of acrylamide in French fries by over 50 per cent, according to a new study from China.

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Bakery ingredients supplier BakeMark USA launches tri-lingual website

Shortening and glazes supplier BakeMark USA targets its polyglot bakery customers with the launch of a new tri-lingual website.

Antioxidant tests not suitable for complex foods: Study

Using antioxidant assays like ORAC and DPPH to predict a food’s antioxidant activity is not accurate, suggests research that has implications for claims on complex foods.

Food waste recycling for UK snack maker UB hits 99.5 per cent

Efforts by snack manufacturers to improve their sustainability credentials continue with UK firm United Biscuits reporting "great progress" in its six-pronged sustainability blueprint launched last year.

Weekly comment

Who’s hoodwinked by a healthy halo?

What does health taste like? As a kid, I was encouraged to hold my nose and swallow down broad beans and cod-liver oil. If they tasted bad, it was only ‘cos they were good for me.

Kellogg makes think-tank’s top ethical list

Countering the image of a corporate world knocked by the financial crisis, a US think-tank names the 'world's most ethical companies', among them breakfast cereal firm Kellogg.

News in brief

Scottish bakery up for award, eyes Europe and N. America

The company was founded last year by Sally Beattie and Emer Bustard to produce bakery for the growing free-from market for people with allergies and...

Bread flour prices hover high over quality concerns

Prices for bread flour have fallen from their highs of 2008, but price pressures are constant for wheat flour used in bread formulations as quality concerns remain.

New Purac product cuts acrylamide formation

Purac has developed a new calcium lactate product which it claims can reduce acrylamide in snacks by up to 80 per cent without affecting crispiness and taste.

Study urges food processors to keep consumers in the loop

Educating consumers about new technology that enables the production of minimally processed foods is critical to ensuring that they will pay extra for such products, according to findings published in the Journal of Food Science Education.

UK food safety agency in fraud crackdown

A new food fraud division will support local authorities to take swift action to stop illegal activity as well as helping them uncover cases where the consumer has been misled, announced the UK’s Food Standards Agency (FSA).

UK plant contractor to bakers gains safety endorsement

Firming up its health and safety credentials, contract plant and equipment firm European Process Plant (EPP), which works with bakers and food makers, has received a rubber stamp from the UK's best practice programme SAFEcontractor.

Survey indicates acceptance of frozen foods in recession

New consumer research indicates shoppers are falling back on frozen food to keep bellies full through the recession, according to the Food and Drink Federation – and that, in turn, can stimulate new product development geared to pressing needs.

Textured whey protein could ease use of heat-sensitive ingredients

A textured whey protein concentrate can stabilize a cold-setting gel over a wide range of temperatures, according to new research from the US.

Weekly comment

Food supplements proving recession-proof

The ongoing slide of global capitalism is decimating industries, but the food supplements industry is not one of them as fraught consumers turn to its potential low-cost, anti-medical, wellness promise.

Swifter fusarium test for grain

A new weapon in the war against fusarium species in grain received approval recently from the US national grain inspection system.

News in brief

CNI gains BRC safety certification

Colloïdes Naturels International (CNI) has obtained the British Retail Consortium’s (BRC) Global Standard for Food Safety certification, adding to the quality standards behind its Acacia gums.

Nestle sticking with cereal nutrition strategy

As breakfast cereal makers come under scrutiny this week following both clinical backing and criticism of their nutrition commitments, one leading manufacturer says it will stick to its strategy of providing a balanced range of products.

Texture analysis tool tackles quality control in supply chain ripple

Texture analysis firm Food Technology's 'flagship' tool can tackle 'firmness', 'stickiness', and 'hardness' in the pursuit of consistent quality for bakery and snack products, says the company.

Consumer group slams breakfast cereal formulations

The levels of salt and sugar in breakfast cereal formulations targeted at children are slammed in Australia after consumer group finds key 'cereal' offenders are "heavy on marketing spin and light on good nutrition".

Mintel revises forecasts to take account of global crisis

Mintel has revised its forecasts from the past two years to more accurately reflect the unprecedented global economic situation and highlight which sectors are growing during the crisis.

New kit in acrylamide 'war' targets asparagine analysis

Snack makers on the alert for acrylamide formation in their baked products have a new tool at their disposal to rapidly analyse asparagine levels.

Fibre-enriched gluten-free bread gets formulation boost

Oat and corn fibre may boost the fibre content of gluten-free bread and enhance the colour, texture and volume of the loaves, says a new study from Greece.

News in brief

On-pack promotion for Warburtons National Bread week

Embracing the onset of spring and summer, leading UK branded baker Warburtons announces National Bread week will kick-off next month.

Cautious optimism for food and drink packaging sector

Packaging converters trying to pass on recent polymer price hikes to their food and drink manufacturing customer base may feel less resistance to such moves in the coming months with indicators of a new resilience in that packaging sector, claims an analyst.

Folic acid and colorectal cancer: Chilean study adds to concerns

Rates of colorectal cancer may have increased in Chile since introduction of mandatory folic acid fortification, says a new study.

Nestle's shredded wheat for weight-loss: Study

Ready-to-eat breakfast cereals could potentially compete for a slice of the £850m slimming industry with fresh research from the UK suggesting when eaten as a meal substitute, cereals could play a role in weight-loss.

Oat and quinoa possible semolina replacers in pasta

Formulating pasta with oats or quinoa may offer pasta manufacturers alternatives to traditional semolina, and open up opportunities in the gluten-free market, says new research from Italy.

Weekly comment

Could clones be hiding out in ice-cream?

Ben & Jerry’s campaign to ensure produce from clones is detectable in the food chain shows that bundling biotech in with conventional produce remains unacceptable – but lessons from GM do not seem to have been learned.

New crisp packaging design from PepsiCo targets women

The maker of Fritos, Doritos and Lay's crisps continues efforts to attract women consumers, unveiling a new redesign and package for its Frito-Lay Baked! product lines.

News in brief

Study supports potential of inulin for fibre boost in bread

Replacing 5 per cent of the flour in bread with inulin could boost the nutritional content of white bread without detrimental effects on the sensorial profile, says a new study.

Amaranth may extend gluten-free bread shelf-life: Study

An extract from amaranth may extend the shelf-life of both gluten-containing and gluten-free breads, according to new research from Italy.

Snack makers slam Welsh vending machine rules

A food industry coalition that includes snack makers has slammed obesity-fighting rules in Wales that ban products such as organic rice cakes from hospital vending machines.

Cost savings identified in carbon label move for shortbread

Mindful of its carbon footprint, Mey Selections is the first consumer goods company in Scotland to gain a carbon reduction label following data-mining efforts to pinpoint carbon emissions along the supply chain for its Scottish shortbread product.

Real-time plant metrics target cost savings at Intersnack

Tackling a projected lift in demand for snack products without a parallel rise in costly capital spending, European snack maker Intersnack has turned to a software solution that uses real-time plant metrics to improve plant efficiency.