Zip-Pak upgrades bag resealing potential

Zip-Pak has upgraded its bag resealing offering with the launch of Vector, a new concept designed to offer greater protection for food and homecare products against picking up moisture and...

Frito-Lay and Innovia Films settle film patent dispute out of court

Frito-Lay and Innovia Films have reached an out of court settlement over patent rights for a biodegradable film used in packaging for crisps and snack bags.

Functional flours plug new gluten price concerns: Mühlenchemie

Mühlenchemie's line of functional flours enable vital gluten reduction as prices begin to soar and availability becomes limited, its R&D manager says.

Dispatches from IBA 2012

Arla talks egg replacement and cost savings

Arla Foods Ingredients claims that big savings can be made by using egg replacers in cakes and pastries, but if substitution is so beneficial why isn’t everyone doing it? BakeryandSnacks.com...

Dispatches from IBA 2012

Improved energy savings with new deck baking oven, says MIWE

Equipment supplier MIWE has introduced a deck baking oven at IBA 2012 that is 15% more energy efficient that its last model.

Dispatches from IBA 2012

Sustainability disconnect: The challenge of quantifying green bakery efforts

Sustainability is nothing new for the bakery industry; the challenge is quantifying efforts and translating these to consumers in a comprehensive way, says AB Mauri.

Top 10 US snack brands: A consumer choice

Brand perception firm YouGov BrandIndex polled US consumers to find out what the top 10 favorite snack brands are for 2012.

High-fiber breads: Clean label and sensory pitfalls plugged, says DuPont

Ingredients giant DuPont has developed an enzyme blend to meet consumer demands for improved sensory quality and clean label in wholemeal, wholegrain and added-fiber breads, it said.

Buckwheat benefits linked to d-fagomine content

A diet rich in buckwheat products would provide a daily dose of the sugar d-fagomine linked to benefits in the range of the active dose seen in supplemental studies, says...

Dispatches from IBA 2012

New heat recovery system saves money: WP Green

Bakery firms can cut costs with a new system that reuses hot gases emitted from ovens to heat and make water for an entire production facility, head of WP Green...

Dispatches from IBA 2012

Citrus fibers give 70% cost saving as partial egg replacers, claims Fiberstar

Bakers can make big savings by replacing half of the eggs in the formulation with a citrus fiber blend, according to US ingredients firm Fiberstar.

Kellogg-Wilmar JV should target China's $13bn snack sector, not cereal: Analysts

Kelloggs’ 50:50 joint venture with agribusiness giant Wilmar must target the lucrative snacks sector as Western breakfast cereals remain unpopular in China and local competition is strong, say analysts.

Kellogg strikes cereal and snack joint venture with Chinese monopoly Wilmar

US cereal giant Kellogg has struck a 50:50 joint venture with Chinese agribusiness monopoly Wilmar International that will manufacture and sell cereals and snacks across the country.

Dispatches from IBA 2012

Control raising agents for sodium reduction, says Campden BRI

Bakers can reduce sodium by controlling raising agents used in products, according to UK research institute Campden BRI.

‘Outlook for the repositioned business is excellent’: Aryzta CEO

Speciality bakery firm Aryzta will push ahead in transforming its business into a customer-centric model to take a stronger hold on the global market, according to its CEO.

PepsiCo back in the firing line over all-natural claims as new class action targets Frito-Lay

PepsiCo has been targeted by the latest in a string of class action lawsuits alleging big brands are misleading consumers by labelling products as ‘all-natural’ when they contain genetically modified...

Dispatches from IBA 2012

Energy-use halved with new Nielsen chocolate enrober, claims Aasted

Confectionery and bakery equipment firm Aasted talks about its latest chocolate enrober that can coat baked goods, biscuits and confections with a lower energy use compared to earlier machines.

Guest article

The challenges of ‘natural’ and ‘bumpy road’ tests: Efficient troubleshooting in action

Dealing with problems that may arise in the formulation of food and beverage products is vital for manufacturers. In the second part of his look at troubleshooting, Leatherhead Food Research’s...

Dispatches from IBA 2012

AMF, Tromp and Reading: The three-pronged bakery powerhouse?

Markel Bakery heads up a new three-pronged business that will force ahead with global infrastructure, technology synergies and take a strong market hold, according to its CEO.

Dispatches from IBA 2012

Premium and health: A dedicated focus for Bakels

Bakels’ health and indulgence focus simply mirrors what the market is dictating, says its MD.

News in brief

Pringles’ Salt & Pepper shake up

Kellogg-owned Pringles has added a Salt & Pepper flavour to its UK range in a bid to boost sales.

Guest article

Expert outlines top 10 tips for efficient formulation troubleshooting

As foods become ever more complex, the need to be able to efficiently troubleshoot problems becomes even more critical. In this guest article, Wayne Morley, PhD, head of food innovation...

General Mills: New Nature Valley protein bars will be as big as Fiber One brownies in year one

New Nature Valley protein bars will be as big as Fiber One brownies in their first year, General Mills has predicted as consumers replace “mindless munching” with healthier snacking options.

Bakers: US sugar prices are still 50-75% higher than world prices

The American Bakers Association (ABA) says it is only a matter of time before “some form of a [sugar] reform amendment passes in the House”, although sugar producers say the US...

Rice bran shows potential to enhance gluten-free formulations

Adding rice bran to a rice flour-based gluten-free bread recipe could boost fiber content and improve the sensory acceptance and shelf life, according to researchers.

Taste, local and health hold keys to success for sorghum products

The success of sorghum grain products could be dependent on emphasizing health benefits, local sourcing, and the sensory profiles, suggests new data from Kansas State University.

Natural antioxidant offers shelf-life boost for extruded cereals

Rosemary extracts can deliver a significant reduction in the formation of hexanal - a marker for oxidation in foods - without the bitter off-flavors associated with other natural antioxidants, tests...

Hostess seeks to impose bankruptcy-exit deal in court after union rejects ‘outrageously unfair’ final offer

Hostess Brands is seeking a legal means to force members of the union representing a big chunk of its staff to accept a deal they have rejected by an overwhelming...

ASA rejects allegations that Allinson’s bread advertising was misleading

The Advertising Standards Authority (ASA) has rejected a complaint from the Real Bread Campaign about the advertising of ABF Grain Products’ Allinson brand loaves.

News in brief

PepsiCo pumps $38m into Frito-Lay plant in Connecticut

PepsiCo plans to invest about $38m on a new high-tech warehouse distribution system for its Frito-Lay factory and distribution center in Killingly, Connecticut.

Pork Farms on a roll with carton coder

UK meat products firm Pork Farms has speeded up production line changeovers through installing Allen Coding Systems' carton coding technology at its factory in Shaftesbury, Dorset.

Millions of Europeans still at heart disease risk from trans fat

Millions of Europeans are still at increased risk of heart disease due to consumption of artificial trans fatty acids, according to a new pan-European review published in BMJ Open.

Dispatches from IBA 2012

Future opportunities in low-fat tortillas: AB Mauri

Ingredients firm AB Mauri has a patented technology for reduced-fat tortillas that opens up opportunities in a vastly untapped market sector, a company director said.

Compostable ‘breadbox’ plugs freshness and green concerns

A Nuremberg-based packaging design firm has developed a prototype bread pack that it says keeps the product fresher for longer and also plugs environmental concerns.

European sugar users welcome debate on sugar reform

The EU Sugar Users Association (CIUS) has welcomed debate on sugar reform scheduled in the European Parliament on Monday, ahead of an EU vote on whether to abolish sugar quotas...

Weetabix packaging transformed in pragmatic redesign

Weetabix has replaced the plastic inner wrap around its biscuits with an easier to open paper alternative and redesigned its cereal packs to reflect this.

IBA Munich: Industry insight, trends and NPD

BakeryandSnacks.com will bring you all the latest news from bakery’s biggest trade show – IBA in Munich next week.

Fibre-enrichment formulation challenges: Study

Enriching breads with wheat bran, resistant starch and locust bean gum results in favourable tasting products but can reduce volumes and lengthen mixing times, study finds.

Global wheat trade down 11%: USDA

Tightening supplies and price surges have led to a slowdown in global wheat trade, according to the latest USDA report.

Moisture and flexibility ensured in tortillas and flatbreads without guar gum: TIC Gums

Moisture retention and flexibility in tortillas and flatbreads can be achieved without guar gum, says TIC Gums.

India’s bakery sector creating new opportunities for ingredient makers

Ingredient makers have been finding increasing opportunities in India’s bakery market, with consumers’ changing lifestyles driving the recent phase of growth.

News in brief

Kraft acquires full-stake in Moroccan cookie firm Bimo

Kraft Foods has acquired the remaining 50% stake not already owned in Biscuiterie Industrielle du Moghreb (BIMO), a leading biscuits manufacturer in Morocco.

Could soy protein boost frozen dough quality?

Adding soy protein to the formulation recipe for dough may enhance the quality of the product after freezing, suggests new research from Ohio State University.

Snyder’s-Lance gains innovation and retail entry points via Snack Factory

Snyder’s-Lance has gained a sturdy innovation platform and access to new retail entry points following the purchase of Snack Factory, its CEO said.

Ginseng doesn’t bake favourably: Study

Ginseng powder used in bread and cookie formulations adds nutritional punch but significantly reduces end product size and volumes, a study finds.

‘We unlock the power of wheat’: Kampffmeyer

Kampffmeyer Food Innovation has developed a highly nutritious wheat aleurone that plugs a market demand for healthy, good-tasting baked goods, according to its product manager.

BASF trials compostable multilayer snack pack

BASF has developed a compostable, multilayer snack packaging that it says plugs a gap in the push for zero-waste.

Don’t write off the US ready-to-eat cereals category, says General Mills

Declining volumes in the $9.51bn US cereals market can be blamed on “cyclical not structural” issues, and do not mean the category has peaked and will carry on going backwards,...

The Mondelez Series - New confectionery powerhouse

BRIC markets to drive growth for Kraft’s Mondelez spin-off

The developing markets of Brazil, Russia, India and China will drive sales for Kraft’s global snacks business Mondelez International, according to CEO Irene Rosenfeld.

GRAS approval will aid commercial push of acrylamide-preventing yeast, says developers

GRAS approval of Functional Technologies' yeast strain should drive the push towards commercialisation and aid bakery and snacks manufacturers in the plight against acrylamide reduction, says developers.

Markel Ventures acquires Reading Bakery Systems

US-based Markel Ventures has acquired Reading Bakery Systems, a designer and manufacturer of industrial baking systems for the production of crackers, pretzels, cookies and other baked snacks.

Regulation change could help turn bread into key source of vitamin D

The Food and Drug Administration (FDA) has amended food additive regulations to allow bakers to significantly increase levels of vitamin D in bread and make ‘High’, ‘Rich In’ or ‘Excellent...

The healthy bread loaf: Review

Fibre, prebiotics, quinoa and omega-3 are just some of the ingredients manufacturers are formulating into bread as health commands a hold on the sector.

Dyadic Netherlands to develop enzymes for EU-funded HealthBread Project

Enzyme specialist Dyadic Netherlands has been awarded a €143,000 grant to develop commercial enzymes for the HealthBread Project, a two-year EU-funded research programme intended to develop nutritionally enhanced bread.

Premier Foods faces fierce competition in UK breakfast biscuits

Premier Foods will need to invest to truly differentiate in the UK breakfast biscuit segment as competition is fierce from rivals like Kraft Foods and Kellogg, according to an analyst.

Potato starch glaze may trump traditional options: KMC

Danish ingredients firm KMC has launched a potato starch bakery glaze that it says has superior shine and adhesion functionality that may even trump traditional egg and dairy-based options.

Latin America and Asia to dominate global bakery

As bakery growth flattens in Western economies, Latin America and Asia Pacific are two emerging markets that are set to dominate global bakery growth, an analyst suggests.

EU cereal prices to remain high and volatile, says Commission

The European Commission has forecast EU cereal prices to remain high and unstable and is wary of the destabilising effects of other commodities such as maize and wheat.

Voluntary bread folate policy hailed by industry

Industry leaders have hailed New Zealand’s decision for voluntary folic acid fortification in bread.

Maize-based nut substitute targets allergen-free market

Limagrain Céréales Ingrédients (LCI) has introduced a maize-based nut substitute ingredient to add a nutty taste and texture to food products without introducing nut allergens to food facilities....