Breaking News on Industrial Baking & Snacks

Folate fortification may not be enough for mothers, says study

Despite the introduction of mandatory folic acid fortification of grains as much as a third of women of childbearing age are not getting the recommended amounts, says a study from Canada.

Scientists create high protein, low fat tortilla

A team of food researchers has been awarded a patent for a new variety of tortilla targeting consumers eager for a low fat, low carb, soy-free version of the popular bread alternative.

Walnut's healthy snack image boosted by study

Health conscious snackers could soon be driving up walnut sales following more research into the nut's role in protecting against heart disease.

Weekly comment

A fair trade future

The world needs an independent trade watchdog to properly regulate the international food supply chain if we as a society are to truly create a more sustainable and ethical food market.

Loders Croklaan launches reduced saturate bakery shortening

A new trans-free, non-hydrogenated bakery shortening claims to allow manufacturers to reduce saturated fat by up to 30 percent, while still offering the same functionality as traditional shortenings.

Danisco targets anti-staling with 'breakthrough' enzyme

Danisco has extended its bakery enzyme range with a new amylase enzyme that slows down the staling of industrial bakery products, and extending the shelf life of bread.

Blackstone and PAI devour United Biscuits

Blackstone and PAI acquired United Biscuits (UB) from private equity firms Midocean and Civen yesterday, in a deal worth £1.6bn (€2.3bn).

Depositing machinery boosts muffin making

A UK bakery firm has been able to dramatically increase muffin output thanks to a complete processing line developed by machinery firm Turbo Systems.

Rice snacks sales slump calls for innovation, report

Rice snacks have failed to grab sales despite the increasing number of consumers shunning high fat options in favour of healthier alternatives.

Oatcakes hit health niche

Scottish snack company Paterson's has become the latest business to target the growing trend towards healthier and more traditional snacking with a new addition to its own-brand range of flavoured oatcakes.

Flow-wrapper targets self service bakery

Spanish firm Ulma Packaging has increased its foothold in the bakery sector with the launch of new flow-wrapping equipment.

Bread consumption linked to cancer, study

Bread has become the latest food group hit by a health scare following the publication of a scientific study linking the consumption of bread to kidney cancer.

Almonds could suppress appetite, tackle obesity

A handful of almonds, a rich source of flavonoid antioxidants, vitamin E and magnesium, may enhance the feeling of fullness in people and aid weight management, suggests a new study.

National Starch announces ingredients price hike

National Starch Food Innovation has announced a price increase in Europe on a range of products including food and texturising starches.

Festive flavours target Christmas crisp consumers

Hand cooked crisp company, Kettle Foods, is the latest snack maker to target the Christmas market ahead of the indulgent festive season.

Cognis launches non-hydrogenated fat

Cognis has developed an emulsifier system that it claims can help food makers use non-hydrogenated fats in whipping agents.

Xylanase breakthrough promises better baking

The incorporation of the baking ingredient xylanase which improves the quality of bread but is frequently inhibited by wheat could now become easier for bakers following research into the problem.

Organic oats hit UK breakfasts

Canadian cereal company Nature's Path is attempting to make inroads into the UK's growing organic market with the launch of a new range of ready to eat organic oat cereals.

Health and convenience drive snack growth, report

Growth in the snacking industry is being driven by health concerns coupled with the need for convenience, according to new reports into both the fruit and hot snacks sectors.

UK firm launches 'cost-effective' salt replacer

Alexander Flavours has developed an ingredient that it claims could help food makers reduce the salt content of their products by up to 50 per cent.

UK bakery ingredients sector set to profit

The UK baking ingredients sector is well positioned to take advantage of an explosion in home baking, according to research from Mintel.

Allied Bakeries hit by more tampering incidents

Deliberate sabotage of a product is a plant manager's nightmare, one that Allied Bakeries ishaving again and again.

Cadbury team up with bakers to target convenience trend

UK snack maker Kitchen Range Foods has launched a new range of individually packaged chocolate doughnuts, created using the iconic Cadbury confectionery brand.

Bread line follows trend for in-store bakeries

Baking firm Glimek has developed a bread line specially developed for bakers wishing to tap into the trend for in-store bakeries.

Yeast storage system cuts waste

Ingredients firm Lesaffre has created a new refrigerated liquid yeast preservation and distribution system for more efficient and simpler baking.

World Food Day

What the food industry can do

In a world of famine, the food industry has a lot to give.

Rack oven allows for quicker stone baking

German equipment firm MIWE has launched new oven technology allowing bakers to create stone baked loaves without the lengthy processing times associated with that type of baking.

Anti-flaking bakery improver saves time and costs

French ingredients firm Lesaffre has developed a baking improver which allows bread that has been frozen after high temperature baking to be ready within three minutes, without the flaking problem common in such products.

UK producers drive up wheat yield

UK Bakers are set to benefit from efficient wheat producers who, despite lower plantings, have recorded increased yields this year, according to the National Farmers' Union (NFU).

ALA-rich walnuts could protect arteries after high-fat meal

Walnuts, a rich source of omega-3 alpha-linolenic acid (ALA), could improve artery function and heart health and may be more important in a Mediterranean-type diet than olive oil, suggests a small study from Spain.

New report identifies key growth sectors for flavours

The market for natural and functional ingredients is set to explode, according to a new report on the future of food and drink flavours.

Dough machine speeds up processing times

Baking machinery maker Fritsch has introduced a new version of its dough sheeting system Rollfix - allowing it to accommodate thicker dough sheets and speed up process times.

Health boom drives cereal snacks, report

On the back of growing demand for healthier snacking products, cereal snacks are luring consumers away from traditional indulgences such as crisps and confectionery - prompting snack makers to diversify to keep up with the trend.

ADM strengthens position in global malt market

ADM's purchase of French firm Lesaffre's 50 per cent interest in International Malting Company (IMC) strengthens the ingredient giant's position in the global malt business.

Weekly Comment

Is a trans fat ban a healthy solution?

Sometimes I just love eating fatty, greasy, unquestionably hazardous foods. But I don't like trans fats, that come as a by-product in some processed foods, and have been linked to high cholesterol and heart problems.

Quest flavour prediction method targets 'increased brand loyalty'

Quest has launched a flavour prediction and design method that it claims could transform the flavour development process.

Puratos R&D hits the road

Belgium ingredients group Puratos is taking research on the road with an innovative new R&D scheme.

The three steps to successful wholegrain marketing

The major barrier for food manufacturers looking to produce commercially viable wholegrain products is that they do not follow a clear enough formulation and marketing concept, according to a contract R&D firm, which has identified three main strategies for commercial success.

Functional baking ingredient targets older eaters

Ingredients group Zeelandia is introducing one of the world's oldest grains to the European functional bread market in a bid to target middle-aged consumers.

Collaboration results in combination flow wrapper

A new flow-wrapper produces extended shelf life packs for a lower cost than using a thermo-forming machine, its manufacturer claims.

Puratos looks to improve bakery with dextrans

Belgium-based Puratos has published research into the use of dextrans in sourdoughs, producing an "innovative functional ingredient for the bakery industry."

Christmas crisps and nuts take on festive flavour

UK crisp and snack manufacturer Walkers is targeting the Christmas market early this year with a range of new flavours designed to corner the luxury seasonal market.

On-target Tate & Lyle forms fermentation partnership

Tate & Lyle has formed a partnership to speed up the commercialisation of fermented ingredients after posting on-target interim results.

Dough machinery heads for European market

Equipment to improve quality and minimise dough damage while lowering production costs will be introduced to the wider European market for the first time at the international baking fair in Munich this week.

Weekly Comment

China: a victim of trade wars?

If the Chinese government gives in to mounting international pressure to revalue its currency, it could spell the end of cheap exports, a move that many anticipate would have a knock-on effect on raw materials costs for the food industry. But China may prove to be a less ready victim of western bullying than some expect.

Crisp company bags beer drinkers

Snack company Kettle Foods has found a new way to target the bar snacks market by combining two popular drinking indulgences - beer and crisps.