Breaking News on Industrial Baking & Snacks

Gluten-free bread promises improved texture, taste

Scientists have developed a new variety of gluten-free bread suitable for consumers suffering from coeliac disease and boasting a longer shelf-life, increased nutritional value and better texture than products already available.

Christmas Feature

Mince pie madness

It's considered good luck to eat 12 mince pies in 12 different houses over the 12 days of Christmas - a fact which probably won't surprise the UK's largest mince pie producer, Inter Link Foods, which is predicting sales of 140 million mince pies across Britain this festive season.

Christmas consumers go crackers over nuts

Snacking at Christmas time usually conjures up images of luxury chocolates, mince pies and gingerbread but, according to a major UK retailer, this year the festive season will see a surge in nut sales as they become the holiday snack of choice.

Greggs delves into consumer research to boost brand

The UK wide bakery chain Greggs is set to push its already-established brand further into the domestic market and get a jump on competitors with plans for a renewed focus on marketing, advertising and internal restructuring.

Ingredients launch round-up 2006

The industry's collective pipeline has delivered a raft of new ingredients for supplements and health foods this year. NutraIngredients.com take a look back at some of the new additions to formulators' tool kits.

Scientists develop process-friendly dough

Scientists have patented a new method of producing a process-tolerant composite dough comprising of wheat and non-wheat gluten mixtures.

Weekly Comment

Response and Responsibility

Bah, Humbug! It has been that kind of year in general for the food industry, and in particular for some major companies.

New potato variety boasts less acrylamide, better aroma

Scientists at the University of Idaho have produced a genetically modified potato variety of Ranger Russet with enhanced French fry aroma, and reduced amounts of processing-induced acrylamide.

Crop diseases still pose threat to food supply

The British Society for Plant Pathology (BSPP) is using the Christmas period to highlight the risks plant diseases create in the food chain.

Baking invention cuts spoilage, lengthens shelf-life.

Scientists have devised a means of preventing contamination of commercially baked bread - helping manufacturers to minimise the loss caused by spoilage and halt the common problem of 'ropey bread'.

RHM bakery boosted by core brands

Increased investment in core bakery brands appears to have paid off for food group RHM which has reported climbing profits despite poor wheat supplies and high commodity prices denting trading conditions.

Metabolix announces $200m bioplastics factory

US firm Metabolix is constructing a new $200m bioplastics factory in Iowa, with commercial production of the packaging material expected to begin in 2008.

UK launches final consultation on folic acid fortification

The UK's Food Standards Agency has launched a final consultation into mandatory fortification of flour with folic acid - an action that coincides with publication of the SACN recommendation to press ahead with the measure.

Tough trading ahead for bakers, report

A new report from market analyst group Plimsoll has forecast a difficult year ahead for the UK bakery sector which has already felt the effects of a testing 2006.

Kids munch peanuts in the name of science

A major trial into the prevention of peanut allergies among children has begun in the UK as part of a study that could result in a new, younger generation of nut product consumers.

Fish and whole grains linked to asthma protection

An increased consumption of whole grains and fish could reduce the risk of developing asthma by about 50 per cent, suggests a new study from The Netherlands.

Weekly Comment

Trans Fats: A Farewell to Harm

There's no way but out for heart-damaging trans fatty acids, and procrastinators in the food industry will achieve nothing by delaying reformulation other than lagging behind in the game as the rest of the world waves goodbye.

Sanitary curved conveyor designed for small products

A new series of sanitary curved flat belt conveyors is designed to transfer small food productsas small as a penny, its manufacturer claims.

AB launches 'texture improving' enzyme ingredient

AB Enzymes has launched what it describes as a 'novel breakthrough' in enzymatic bioemulsifying for bakery applications.

Cereal prices at highest levels for a decade

Cereal prices, particularly for wheat and maize, have reached levels not seen for a decade, according to FAO's latest Food Outlook report.

Soy crisps encourage healthier snacking

A Finnish company is poised to take advantage of the emerging trend towards healthier snacking with a range of soy-based crisps, nuts and crunchy bites.

Omega-3, fibre, vitamin E linked to lower Lymphoma risk

A diet rich in omega-3 fatty acids, dietary fibre, beta-carotene and vitamin E appear to offer significant protection against non-Hodgkin lymphoma, says a Swedish-Danish-American study.

New baking method increases volume and shelf-life

Ingredients firm CP Kelco has invented a new method of bread-making which promises longer shelf-life, improved texture and greater bread volume.

Heat-tolerant wheat: the future of food development

A major global research effort has generated climate-resilient innovations such as crops bred to withstand heat, salt, submergence or waterlogging.

Gene breakthrough could aid wheat production

US scientists have cloned a gene present in wheat and barley in research which opens up the potential for cultivating the crops in a wider range of climates, thereby increasing production and supply.

Cereal bar targets travellers to boost brand

UK snack company, Eat Natural, has launched a new addition to its range of natural cereal bars and teamed up with airline Virgin in an unusual marketing tactic designed to boost brand recognition.

Weekly Comment

Taking the junk out of junk food

The relationship between child and crisp has long been a sacred one but instead of exploiting this dynamic to shovel unhealthy food into young mouths isn't it about time healthier companies exploited it to push junk food without the junk?

Antioxidant-rich almonds may help in blood sugar control

Almonds may improve the control of blood sugar levels and eliminate 'sugar spikes' after eating, says new research from Canada that may have implications for diabetes and heart health.

Premier Foods set to buy RHM bakery

UK food group Premier Foods is poised to consolidate its leading position in the British snack market with the £1.23bn (€1.8bn) acquisition of bakery company RHM.