Breaking News on Industrial Baking & Snacks

Almond prices steady on bumper crop forecast

Prices for almonds, used in a wide variety of baking and snack products, should remain steady and even dip in 2008/09 as California growers forecast a bumper crop for the year.

Strategic focus directs corporate responsibility

The vast offer of aid to China following its devastating earthquake in May reflects the food industry’s increasing move towards displaying strategic corporate responsibility.

Exclusive interview

Nurturing the next generation of food scientists

The number of food science graduates is falling across the globe, but measures are in place to halt the decline. Has disaster been averted? Is the industry’s future assured?

Financial briefs: Northern Foods, Kraft, Weston Foods

Northern Foods and Kraft have successfully offset high commodity costs by focusing on core brands, while Weston Foods suffered an operating income decline of 30 per cent.

Emerging markets and flavours a boon for Symrise

Symrise has reported good sales growth in local currencies the first half of 2008 driven by flavours and emerging markets, although fragrance growth was hit by the drop-off in consumer spending on luxury goods.

Healthy brands boost the bottom line for bakers

Bakers and snack makers with healthy brands in their portfolio will boost consumer loyalty, confirms fresh figures from the latest league table of 500 UK superbrands.

Senomyx seeks to halve sucrose content

Senomyx is focusing on the development of a sucrose enhancer that could be used in low-calorie products to half the sucrose content without compromising on sweetness.

Organic food ‘good for you’ says EU

The European Commission has launched a campaign to inform consumers of the benefits of organic food and support those involved in the ever-growing organic market.

Cost impact on bakers for gluten-free rules, food watchdog investigates

Costs to the bakery industry imposed by proposed rules from Brussels on gluten-free foods come into focus with the UK's Food Standards Agency (FSA) calling on views from stakeholders.

UK cake-eaters prefer smaller treats

Good things come in small packages. That seems to be the belief of time-pressed consumers in the UK, who are buying more cakes that come in individual packages than five years ago.

No short-term solutions for price struggles, says bakers group

Global concerns amongst bakers over high prices of their goods will not be alleviated overnight, even with the introduction of new support measures for the industry, says the director of trade body, the Bakers Federation.

Dip in wheat prices offers brief relief for bakers

Bakers and snack makers can enjoy some relief in price for wheat as bearish fundamentals for this valuable commodity provide a rosier, albeit hesitant, outlook for supplies.

Resistant starch raises fibre in gluten-free bread: study

A new study has concluded that partially replacing corn starch in gluten free breads with tapioca and corn resistant starch can raise dietary fibre significantly, but without having a great impact on rheological properties.

Swiss watchdog approves merger of IAWS and Hiestand

The Swiss takeover board has rubberstamped the merger of Irish bakery group IAWS with Swiss-based baker Hiestand, clearing a further hurdle to create €2.5bn firm Aryzta with access to nearly a billion consumers.

Organic nutritional advantages questioned again

A debate has ignited over the nutritional benefits of organic produce compared to conventional, with recent analysis disputing claims of its nutritional superiority.

Sara Lee clarifies whole grain claim

Sara Lee has changed its whole grain claim on its white bread following a settlement agreement with an advocacy group, demonstrating the current sensitivity surrounding health claims.

Kellogg brand extension targets heart health for women

US cereal maker Kellogg targets the mushrooming heart healthy market with a new line extension – specifically aimed at women - to its Smart Start range.

Oyster-friendly microalgae may colour food blue-green

The blue-green pigment from microalgae responsible for the greening of oyster gills may also provide a natural blue-green colouring for food, says new research.

Weekly comment

Budweiser to be Belgian? Big deal

The news that all-American brewer Anheuser-Busch is to be sold to Belgium’s InBev for $52bn has made sports bar patrons across the US weep into their Budweisers. But the idea that an American firm must remain American for all time runs counter to the world of global commerce.

Established market player to snap up National Starch

Speculation is growing about potential buyers for National Starch Food Innovation with ADM emerging as a likely contender, according to one industry analyst from Frost & Sullivan.

Longer shelf life in a packet

Improved shelf life and better quality characteristics, particularly for dough-based products, refrigerated pizzas and sandwiches, are the benefits claimed for a new sorbent sachet from packaging specialist Multisorb Technologies.

Cinnamon-based packaging could prevent food spoilage

Active paper packaging containing a cinnamon-based coating inhibits black bread mould on white bread, claims a new study.

Yeast the key for low-acrylamide bakery: study

The role of yeast in reducing acrylamide in bread, biscuit, and cracker doughs may be underappreciated, suggests a new study from the UK.

Saturated fat solutions for bakers speared at new ADM baking facility

Fats and oils supplier ADM Pura steps up solutions for bakers, opening a new R&D test bakery at its production site in Purfleet, Essex to look into reformulation and novel fats.

Icing reformulated to meet health and wellness demand

A product reformulation provides naturally derived icing for use in toppings and eye-catching decoration on baked goods, according to supplier BakeMark.

News briefs: Heinz Beanz, ABF acquisition and saturated fats

This week, Heinz renames its iconic baked beans brand, Associated British Foods meets another hurdle for its acquisition, and the UK Food Standards Agency updates its work on reducing consumption of saturated fats.

EFSA sets new intake level for aluminium in food

Scientists at EFSA have assessed the safety of aluminium in food and established a Tolerable Weekly Intake (TWI) of one milligram of aluminium per kilogram of body weight.

Hungrana boosts production for cake makers

European corn starch producer Hungrana ramps up production for this popular thickening agent, announcing the completion of a major €100 million expansion project at its Szabadegyháza facility.

Sifter offers quality assurance for high volume processing, claims firm

A new pneumatic in-line sifter provides baked good and cereal grain processors a quality assurance tool for moderate to high production volumes, claims Great Western Manufacturing.

CSM signs agreement for gluconates plant sale

CSM has announced plans to sell its Purac gluconates production plant in The Netherlands to Avebe, as part of a broader restructuring of manufacturing and focus on core competencies.

Danisco Sugar to be sold to Nordzucker

Danisco has announced that it will sell its sugar division to Nordzucker for DKK5600m, around €751m, bringing to an end months of speculation as to whether it would agree to a sale or opt to spin off sugar into a separate business.

Acquisition strengthens DSM enzyme activities

DSM hopes to improve its international food enzymes activities through the acquisition of the business and all the assets of Valley Research, an American biotechnology company.

Mini snack portions make you munch more, study

Weight-conscious consumers often opt for mini-versions of snacks and treats to stay trim, but it might actually have the opposite effect, say scientists.

Colour and health driving rise of betalains

The potent antioxidant activity of pigments from beet and cactus pears may be the key to their potential, suggests a new review from Brazil.

Study may allay folic acid concerns

Concerns over folic acid promoting embryos in the womb with genotypes that increase the risk of disease in the offspring may be unfounded, according to new research.

Novel food draft report released

The European Parliament has published its draft report on amendments to the novel foods regulation, having made revisions to ensure better clarity.

Colourings to come with a warning

The European Parliament has adopted a legislative package that will see products containing any of six artificial colours labelled with a health warning for children.

CSM researches egg replacers amid rising costs for bakers

Amid rising prices for egg-based ingredients, Dutch bakery ingredients firm CSM examines opportunities for bakers to cut costs in their formulations.

Pringles are not crisps, rules UK court in VAT case

Proctor & Gamble, the maker of popular snack Pringles, is set to save millions of euros after the UK High Court rules the product is not a crisp.

Weekly comment

A half measure of alcohol reforms

Knife crime, obesity and skiffle music. Out of all the evils currently threatening the welfare of Western teenagers, recent US headlines finger the main culprit as the caffeinated alcoholic beverage.

Unicorn Ingredients: new seed supplier targets bakers

Bakers can access a new supply source for their seeds needs as UK ingredients firm Unicorn Ingredients hits the market.

Brief relief for palm oil prices on swelling stocks

Swelling domestic stocks for Malaysian palm oil, widely used by bakers, left crude palm oil futures closing lower on Monday, offering a slight relief for prices.

News briefs: Bakery acquisitions

This week, Flower Foods bakery continues its geographical expansion plans with its acquisition of ButterKrust bakery, and Kellogg acquires a major Chinese cookie company.

New chocolate maker contracts boost volumes for Barry Callebaut

New outsourcing contracts for industrial cocoa from new and existing chocolate makers boost volume growth for cocoa supplier Barry Callebaut, helping to offset harmful exchange rates, energy prices and inflation.

Snacks players must embrace health and wellness to beat obesity

Only a true health and wellness vision can enable global snack players to tap into the booming market for obesity solutions, claim experts.

Low energy X-ray system offers unrivalled imagery, say developers

New low energy X-ray technology allows for on-line inspection of defects and impurities in food packaging seals and baked goods, its developer claims.

Almonds demonstrate prebiotic potential

Almonds are known for their high vitamin E and mineral content and cholesterol-reducing and diabetes-combating potential but new research indicates they have a prebiotic effect.