Breaking News on Industrial Baking & Snacks

More selenium could slash bladder cancer risk, says study

Increasing the daily intake of selenium from dietary sources such as nuts, wholewheat bread and pasta could cut the risk of bladder cancer by 70 per cent, suggests a new study from Belgium.

Summer ends but bakers still feeling the heat

UK bakery group RHM has announced it expects profits this year to meet expectations but admitted that, like many bakers, it was still feeling the effects of poor summer sales coupled with mounting wheat prices.

The whole grain potential of barley, rye

Barley and rye are underutilized whole grains, and although they are considered to be minor cereal grains they have major health benefits, heard food scientists and manufacturers last week.

Palsgaard emulsifier 'doubles' shelf life

A new cake emulsifier with a shelf life of a minimum of 24 months has been devised by Danish ingredients manufacturer Palsgaard.

Diet bread targets new breed of weight watchers

Britain's biggest baker RHM is relaunching its core 'diet' bread in order to appeal to changing consumer trends within the weight loss sector.

Crisp-guzzling kids are 'drinking' oil warns charity

Eating just one packet of crisps everyday is equivalent to 'drinking' five litres of cooking oil a year - that's the message UK charity, the British Heart Foundation (BHF), are giving consumers in a bid to halt unhealthy snacking among children.

Breakfast cereals and satiety: scientists examine potential

Adding alginates or guar gum to baked goods and breakfast cereals could be one way to increase the satiety these products provide, allowing consumers to feel full longer, according to food scientists at the University of Maine.

Flow-wrapping technology drives bakery growth

PFM flow-wrapping machinery is being used by a Scottish bakery to accelerate growth in the rapidly expanding traditional bakery market.

EU to remove restrictions on packaging sizes

Companies will soon have the freedom to choose the size of packaging they use for most oftheir products, after a set of restrictive rules were abolished yesterday by EU ministers.

Cake sector shake-up as market leader could go private

The UK's second largest cake maker Inter Link Foods said yesterday its management were working with a private equity firm to broker a possible takeover of the company.

Weekly comment

When vegetables become victims

The demonisation of spinach following last week's E.coli outbreak could give salad-dodgers the excuse they have been looking for to skimp on their recommended five to nine portions of fruit and veg a day. Without communication and a united front from industry, a longer-term public health crisis could be on the cards.

Sollich to exhibit biscuit-making technology

Manufacturers are lining up innovative processing equipment to attract bakers at the upcoming international baking trade fair, the IBA.

New twist in bread fortification debate

The debate over folic acid fortification of bread took a new turn this week, thanks to a study from Sweden which suggests that low folate levels may guard against colorectal cancer.

French biscuit sector set for shake-up

The French biscuit industry is set for a significant shift if a deal between two market leaders goes ahead.

Danisco announces ingredients shake-up

Changes to Danisco's ingredients division will lift the EBIT margin for the segment to above 15 per cent, according to the firm's announcement of Q1 2006/07 results.

Danisco enzyme cuts costs and crumbs

A new baking enzyme which aims to cut costs on the production line and increase the shelf life of bakery products has been launched by ingredients giant Danisco.

Finsbury tackles healthy bakery market

A year of acquisition and investment has proved profitable for UK bakery company Finsbury Foods but now the group plans to further build sales by targeting the growing health sector.

New GI definitions spark fierce debate

A new set of definitions related to glycemic carbohydrates have been approved by a group of industry and science experts, in an effort designed to help food manufacturers communicate how the carbohydrate content of a product will affect blood glucose levels.

General Mills' whole grain cereal conversion in retrospect

Changing its entire cereal portfolio to whole grains last year presented General Mills with a huge opportunity, but also a number of challenges, said the firm, which yesterday explored the steps leading up to the launch of its whole grain initiative.

Real Good Food profits dented by costs

Bakery buy-out business the Real Good Food Company (RGFC) has announced increased sales in its bread and cakes sector but said growth was affected by high energy costs and internal investment.

Weekly Comment

The functional food fudge

In today's competitive food industry, healthy products mean healthy sales but the scramble to keep up with the obesity backlash can have dangerous repercussions.

Early winter for Warburtons

British bread maker Warburtons is getting the jump on competitors by targeting the Christmas market early with a new range of winter loaves.

Whole grains linked to blood pressure reduction, small study

A small study into the effects of soluble and insoluble fibre on blood pressure indicates that individuals with slightly high cholesterol levels may benefit from including plenty of whole grains in their diets.

Premier bows out of biscuit bid

Premier Foods has dropped out of the bidding war over United Biscuits, leaving US equity firm Blackstone as the sole contender for the European snack giant.

Wheat allergies could become a thing of the past

The market for nut or wheat-free bakery products could see a slump within the next decade if research into the eradication of food allergies is successful.

New petition filed as popcorn flavor cases continue

Another petition has been filed in recent weeks requesting immediate action to protect popcorn factory workers from the lung-disease causing butter flavor diacetyl.

Inter Link expect a merry Christmas

British bakery Inter Link Foods has blamed waning cake sales earlier this year on unfavourable weather conditions but reported an already strong market for the Christmas period.

Lotus buoyed by gingerbread brands

Belgium bread and cake maker Lotus Bakeries has recorded encouraging results in the first half, thanks to new brand strategy and the successful integration of a new business sector.

Machine speeds up dough making process, company claims

A new machine on the market uses a multi-roller satellite head to produce dough sheets with less strain, its manufacturer claims.

Organic snacking proves healthy for Glisten

The market for healthy, convenience snacking is going from strength to strength, according to UK snack group Glisten who posted encouraging preliminary results today.

Weekly Comment

Sweet nothing for global trade

The transition to the new EU sugar regime is a reminder of what was lost when the Doha round of WTO trade talks collapsed.

Flow-wrapper combines MAP and vacuum packaging

A new flow-wrapper on the market allows manufacturers to produce cheaper packs with the same shelf life as thermoformed ones, its manufacturer claims.

Kelloggs advert draws criticism

Cereal company Kelloggs has again come under fire for its UK advertising of core brands, re-igniting the debate over promoting products to children.

Reduced snack variety could cut obesity

Reducing the variety of snack foods available to consumers could reduce the pleasure associated with them, cut consumption, and help fight obesity, suggests a study.

Kraft biscuit buy goes ahead

US Food giant Kraft has completed its acquisition of United Biscuits' Iberian biscuit sector in a $1.07bn (€836m) deal that will increase its already-strong presence in Europe.

'Healthy' crisps aim to improve Walkers image

Following a £15m (€22.2m) investment in research and development at the company, UK crisp giant Walkers has launched a new 'healthier' range to attract snack-loving consumers worried about their waistlines.

Obesity task force demands action on internet junk food ads

Children should be protected from exploitative marketing techniques used on the Internet, according to a new report from the International Obesity Task Force.

Biscuit battle gains momentum

The £1.7bn (€2.5bn) struggle to acquire British bakery group United Biscuits has intensified with US buyout firm Blackstone set to table a bid for the company at Thursday's auction.

Obesity driving intense sweetener opportunities

Soaring obesity rates are creating opportunities for food and beverage manufacturers to expand the number of products that contain sugar substitutes, according to a new market report.

Lupin detection made easier

A new method of screening for the potentially hazardous plant substance Lupin will allow bakers to use the soya-alternative without running the risk of contravening EU law.

Allied Bakeries invest in innovation

Irish bread maker, Allied Bakeries, has invested £6m (€8.88m) in facilities at one of its factories to allow for upcoming new product development.

Weekly Comment

The truth is out there, in the middle ground

Food can polarise opinion more than most issues, but can we please have some balance and debate, rather than mudslinging and crop burning to get to the truth?