Breaking News on Industrial Baking & Snacks

Sweet sandwich hits shelves

Tesco has widened the market for ready-packed sandwiches with the introduction of a banana and chocolate variety.

Double wall packaging extends bakery shelf-life

A French inventor has developed an innovative new way to ensure bread is kept fresher for longer, while safeguarding quality and taste.

ABF takes control of Philippines baking business

UK group Associated British Foods (ABF) has taken full control of a yeast and baking ingredients venture in the Philippines, previously part-owned by Pilmico Foods, clearing the way for an expansion of the business.

Scientists target costly wheat disease

Plant scientists have come closer to reducing the destructive effects of the virulent wheat disease, crown rot.

Peanut gene breakthrough may lead to allergen free nuts

Scientists have identified a new gene in peanuts that codes for a protein with no apparent allergic effects, research that opens up the possibility of allergen-free GM nuts.

Enzyme breakthrough could help protect crops

An antibiotic-producing enzyme in oats could be used to protect major cereal crops from fungal diseases.

British Sugar launches cost-cutting, process-friendly paste

Sugar supplier British Sugar has launched a new variety of sugar paste promising a whiter, smoother appearance and better taste.

Pizza packaging prolongs shelf-life

European firm Sealed Air Cryovac has developed a new shelf-life extending overwrap packaging system for manufacturers of pizza and pasta.

Weekly comment

Folic acid: Sisters aren't doing it for themselves

When the idea of fortifying staple foods with vital nutrients is raised, the battlecry goes up from industry groups and advocates of consumer choice: "Why should we bear the costs?" "Educate, and let people make their own decisions". But when evidence for the benefits is overwhelming, neither the state nor the individual can afford to let their interests be shouted down.

Ulma developing quicker bagging system

The packaging sector is set get a boost as Ulma says it is developing a new method to speed upproduct and bag size changes on the packaging line.

Northern Foods jettisons pies to pursue ready-meals

UK bakery giant Northern Foods has disposed of its well-established pastry and flour divisions in order to focus fully on the core pizza, ready meals and sandwich sectors of its snacking empire.

Heat-resistant system aids pre-packaged baking

A new heat-resistant printed film is to be launched by European packaging group Sealed Air Cryovac, allowing in-store bakeries to bake products in already labelled packaging.

Crisp company lure kids with healthy snacks

Healthy crisp company, Snapz Crisps, is introducing a new fruit snacking option for kids in a bid to take advantage of the anti-obesity backlash which has caused crisp sales to plummet in the UK.

Wild wheat gene could boost nutrient content of modern varieties

US scientists have identified a gene from wild wheat that could increase protein and micronutrient content of its cultivated cousin by 10 to 15 per cent, and could soon be used in food products with enhanced nutritional value.

Unilever announces major food R&D reshuffle

Unilever plans to reshape its European foods R&D organisation in order to 'further enable differentiated innovation'.

MAP packaging ensures fresh bread

A new Modified Atmosphere Packaging (MAP) system has been developed by Italian firm PFM to prolong bread freshness.

Vertical wrapper upgrades packaging technology

BG Pack has modified its line of packaging equipment to incorporate sealing and pocket bagging technology such as modified atmosphere packaging (MAP) suitable for a range of fresh bakery products.

Expats drive new cereal and snack market opening

British cereal and snack producers could benefit from exploiting new opportunities abroad, according to a new report from market consultancy firm Food From Britain (FFB).

FSA stands by Spanish Salmonella claims

The UK Food Standards Agency (FSA) has hit out against Spanish claims that the regulator's findings, published last week, were out of date, inaccurate and commercially driven.

Weekly Comment

Self-entitlement and food: the globally irresponsible spiral

Until consumers lose the attitude that they deserve and have a right to goods from all over the world, our food systems and the environment are at peril.

Weak bakery sales force Northern Foods to refocus

Northern Foods reported a drop in bakery sales this week with the sector falling 6.6 per cent from 18.6 per cent after a disappointing performance for the quarter ended 30 September.

Science lesson could boost bakery output

UK R&D group, the Camden & Chorleywood Food Research Association (CCFRA) is offering a food science course to bakery manufacturers in order to boost their optimisation of raw materials and increase productivity.

Packagers team up on turnkey wafer system

A new turnkey packaging system designed as a complete system for wafer products has been developed by European firms SPS and CAMA who joined forces to meet demand in the market.

Northern Foods focuses on core profit drivers

Northern Foods yesterday reported a 1.1 per cent drop in underlying revenues for the quarter ended 30 September, as the UK-based company continues to shed underperforming units.

Lupin-enriched bread could boost satiety, reduce energy intake

Bread enriched with lupin kernel flour at the expense of wheat flour reduced energy intake and increased the feeling of fullness, says new research from Australia that may have important implications for weight management.

Kerry to market calming bars with Essentra

Ingredient supplier NutraGenesis has announced an alliance with Kerry Foods to market its proprietary adaptogen product Essentra for use in functional foods, such as stress relief snack bars.

Seed and nut sales soar in health boom

Healthy snacks are poised for significant growth, especially in the niche seeds sector with sales expected to almost double over the next five years to hit £39m (€58m) according to a new report.

Cargill launches fiber fortification ingredient

Cargill has announced the launch of a proprietary ingredient system to increase fiber content and maintain crispiness, as the company expands its health-promoting solutions portfolio.

Bakery ups local sourcing with £3.5m extension

A UK major bakery is leading the way in reducing food miles with a significant investment in local sourcing.

Top mince pie maker hopes for festive boom

Cake maker Inter Link Foods is relying on the predicted Christmas boom to revive flagging sales after a summer slump.

Weekly Comment

Why climate change cannot be ignored

Ignoring climate change will cost countries billions and lead to food scarcity.

ABF let down by flagging bakery brands

"Unsatisfactory trading" from Associated British Foods' (ABF) bakery sector has pulled down profit for the food group who announced a 21 per cent drop in operating profits from £550m (€820m) to £433m (€645.5m) last week.

Soil condition crucial in acrylamide production, study

Flour made from sulphur-deprived wheat contains higher levels of acrylamide, according to new research.

Packaging system cuts costs and time

A new packaging system which can process up to 1,000 cereal bars per minute and cut changeover times in half has been launched by packaging firm Bradman Lake.

Future fortunes of cereal, dairy snack sectors analysed

Cereal and dairy snack innovations that respond to lifestyle changes will be key to the future profitability of these sectors, according to Leatherhead Food International.

Complaint over Kellogg's TV cereal ad rejected

The UK advertising watchdog's rejection of a complaint over a Kelloggs Rice Krispies TV advert has been criticised by Which?

New horizontal wrapper designed for delicate bakery

A new horizontal wrapper suitable for handling delicate products such as tray baked goods, biscuits and chocolate confectionery has been developed by Bosch packaging subisidary, Tevopharm.

Machine wraps up bakery packaging

A new operator-friendly flow-wrapper has been launched by packaging firm PFM - providing bakers with an easy-to-use system for producing pillow-style packs.

Weekly Comment

Transparency is the key to the science kingdom

In the food and nutrition world, science is king. So when journals do not force scientists to fully disclose financial support and potential conflicts of interest, they are not helping anyone.

Novozymes develops alternative to chemical baking additives

Novozymes has developed what it describes as a 'cost-effective new baking enzyme' that can replace chemical emulsifiers and reduce costs.

Limagrain launches 'world's first' instant waxy wheat flour

Limagrain plans to launch what it claims is the worlds first instant waxy wheat flour at the HiE in Frankfurt this month.

Limagrain, GRDC to bring GM healthy wheat to market

A genetically modified wheat variety that has significantly more resistant starch than regular wheat could reach the market in five years, say Australian scientists who have won financial backing to commercialise the crop.

RHM feels wheat price hike

Like many UK bakers, food group RHM, who own the Mr Kipling and Hovis brands, has been feeling the heat from an exceptionally warm summer driving up wheat prices.

Packaging goes nuts for Christmas

Snack maker United Biscuits has teamed up with packaging firm Sonoco to give its core KP nuts brand a Christmas makeover.

Report slams cereal bars' healthy image

Cereal companies may need to re-examine the health platform from which they market cereal bars following a damning report from consumer watchdog Which?