Breaking News on Industrial Baking & Snacks

Simple, low-cost microparticles could replace fat, texturise

Microparticles made from red seaweed may provide low-cost fat replacers for food and texturisers for beverages, according to new research.

Cargill expands canola innovation for better oils

Agricultural and ingredients giant Cargill has given an extra push to its canola presence with the formal opening of its expanded Specialty Canola Innovation Center in Fort Collins, USA.

Mitsubishi-Kagaku Foods opens Chinese emulsifiers facility

Bakery firms operating in the burgeoning Chinese market can tap into further local supplies of food emulsifiers, as Japanese ingredients firm Mitsubishi-Kagaku Foods confirms it will break ground on its first Chinese factory, scheduled to be online by spring 2009.

MSG linked to increased body weight: study

Consumption of the flavour enhancer monosodium glutamate (MSG) may increase the risk of gaining weight, regardless of energy intake, suggests a new study.

Europe not reacting to Californian Teflon concerns

As California moves a step nearer to outlawing the use of the chemical Perfluorooctanoic acid (PFOA) in food packaging, European regulators say they are not currently reassessing their own opinions on the chemical.

Hiestand and IAWS form baked goods behemoth

Giant Swiss bakery, Hiestand, and Irish group, IAWS, have merged to become the world’s biggest manufacturer of frozen baked goods.

‘Energy’ enters foods, confirm Mintel findings

Foods that claim to deliver energy are carving out a distinct place in the marketplace, as consumers start to look beyond energy drinks for an added boost, according to Mintel.

Packaged foods boost nutritional profile with nuts

Nuts are becoming evermore popular ingredients in packaged food products as manufacturers continue to satisfy consumer demands for nutritious goods.

DuPont invests in sunflower and corn seed research

DuPont-owned Pioneer Hi-Bred has opened two seed research centres in Europe in an attempt to deliver higher yielding corn and sunflower hybrids to farmers and “meet growing demand for food and fuel”.

Price actions on cost rises deliver steady H1 for Kerry ingredients unit

Food firm Kerry delivers like-for-like trading profit of €134 million at its ingredients and flavours unit for the first half of 2008, thanks in part to 'prudent price actions' that have brought good cost recovery to the group.

Weather is key to bread wheat hopes

Britain’s weather this week will determine not just the quantity and quality of the 2008 wheat harvest but also domestic supplies for sale in 2010, warns the National Farmers Union.

Vanilla research demonstrates breeding potential

A study into the origin of Tahitian vanilla has provided insight into opportunities for breeding new commercial varieties of the popular spice, claim scientists.

Nutrition bars do what they say, finds ConsumerLab

Recent testing of nutrition bars on sale in the United States has found that labeling has become more accurate, although the wide range in nutritional content means consumers must be aware of the different types of products within the category.

No cancer concerns over paprika colour for foods: study

The increasing use of paprika as a food colour does not present any safety concerns for cancer or chronic toxicity, Japanese researchers have reported.

Salt reduction adds new challenges for water control

The drive to reduce salt has introduced further obstacles for the baking industry to control water activity, which is a major contributor to a product’s characteristics.

Stress and hunger are obstacles to healthy diet

Good intentions when it comes to a healthy food go out of the window if people are stressed or hungry, increasing demand for products that offer instant gratification, according to a new study from the US Department of Agriculture's Economic Research Service.

New software extends bakers’ traceability needs

Updated business management software for bakers will boost traceability, and help bakers manage customer relations, says RedBlack Software.

Organics - fad or the future? Your views

Organic food was once seen as a niche market but now major multinationals are offering organic products. In fact it has been one of the biggest trends in the food sector in recent years but do organics have staying power, or will consumers lose interest over time?

EFSA consults on dietary reference intake levels

The European Food Safety Authority (EFSA) has opened a public consultation on Dietary Reference Values (DRVs) as it continues to work toward establishing common European Union-wide recommended nutrient levels by the end of 2009.

FDA finalizes betafiber heart health claim

Cargill’s barley beta concentrate has received a heart health claim go-ahead, following the publication last week of a final ruling from the US Food and Drug Administration (FDA).

Traffic light labelling debuts on indulgent treats

Graham’s Bakery in Northern Ireland has become the first independent bakery in the UK to implement the traffic light labelling scheme.

Price increases provide new marketing opportunities

AB Enzymes has adapted the focus of its baking enzymes range to focus on how they provide solutions to the rising raw material costs that dog the baking industry.

Brewers and emerging markets spell more sales for Novozymes

Increased use of enzymes by brewers and demand for baking enzymes in emerging markets have helped Novozymes achieve impressive sales growth in its food division in the first half of 2008.

Post-restructure Purac brings results for CSM

CSM is counting the returns from its restructuring programme, with an increase in sales for the first half of 2008 and strong performance from its Purac business.

Low-fat fudge bits launched for confectionery, baked goods

UK firm Pecan Deluxe has updated its range of fudge and caramel inclusions for use in cakes, cereal and desserts, as part of its recently announced focus on health and indulgence ingredients.

S Black to build baking enzyme use in UK

DSM Food Specialities is aiming to build the presence of its baking enzyme range in the UK and Ireland, as it signs an agreement with distributor S Black that will open doors with more potential customers.

Survey supports raspberry’s rise as ingredient

Smoothies, desserts, and yoghurts are benefiting from growing consumer awareness of health benefits of raspberries in North America, according to a new consumer survey.

Pesticide regulations could threaten cereal yields

UK industry bodies are calling for an analysis on the effects of proposed pesticide regulation amendments amid concerns that cereal yields could be cut by 30 per cent.

East European bakery growth catches investors' eyes

The bakery sector in Eastern Europe is catching the attention of international food companies as the market experiences growth in the region and shows future potential.

Sarah Lee sales up despite full-year and Q4 loss

Rising raw material costs such as wheat and energy have not crimped sales growth for Illinois-based Sara Lee Corporation which has notched a 10.3 per cent jump in fiscal 2008, with its international bakery division growing strongly.

Low-dose B12 plus folic acid effective for elderly: study

Fortifying bread with folic acid and low dose vitamin B12 is effective in improving vitamin B blood status in the elderly, according to a new study from Holland.

Weekly comment

Why food is the new oil

“Food is a weapon – don’t waste it.” This message, which featured on a Second World War poster issued by the US Office of War Information in 1943, is a lesson from history we would do well to heed.

Retailer responds to organic slowdown with price slash

UK supermarket Tesco has announced that it is drastically reducing the price of organic produce by up to 25 per cent, in response to feedback from consumers who are feeling the effects of the credit crunch.

Saimo aims for less of the same in European sweet packaging

A China-based manufacturer of weighing and packaging products is looking for greater collaboration with confectioners and other food manufacturers to establish itself on the European market.

Company refused gangmaster licence, claims UK authority

A new business that has not been able to meet standards on workers legality and was a front for a previously banned gangmaster has been refused a licence, said the UK Gangmaster Licensing Authority (GLA).

Kraft to sell off Nordic and Baltic salty snack brands

Kraft Foods is continuing to sharpen its focus on core brands with its latest divestment announcement – the sale of its Nordic and Baltic salted snack business to a private equity firm.

On your marks...snack makers target the 2008 Olympics

On the eve of the 2008 Bejiing Olympics opening ceremony, snack makers and bakeries seeking golden sales target the athlete-watching consumer with a range of product launches set to hijack the Olympic fever.

Unauthorised colours, plastic fragments found in products

Bakers and snack makers must remain vigilent in the face of food safety as the European alert system last week throws up negligence in the supply chain.

UK firm puts fruit fibres to use in flavours

Ungerer has developed an innovative range of fruit flavours that uses fruit fibres as carriers in place of maltodextrose or wheatstarch, making a natural ingredient out of a by-product that can also boost food’s fibre content.

Low cost texture analyser can measure food and packaging, says firm

A new easy-to-operate texture tool is a cost effective way for processors to measure the texture of food products as well as their packaging, says developer Brookfield Engineering.

Peanut flour targets organic baked goods, snacks

Bakers and snack makers looking to boost the protein profile for their organic food applications could turn to two peanut flours recently launched onto the market by US firm Golden Peanut.

Chip companies settle acrylamide lawsuit

Heinz, Frito-Lay, Kettle Foods and Lance Inc have agreed to slash levels of the cancer-causing chemical acrylamide in their potato chips and French fries, settling a lawsuit against them.

Water levels key to keeping bread crispy

The key to maintaining a bread crust’s crispiness is in the water content, say scientists whose progress in understanding the process could help prolong the crunch.