Breaking News on Industrial Baking & Snacks

Ulrick & Short adds to tapioca starch fat replacement range

Ulrick & Short has launched a clean label tapioca-based starch for fat replacement in cakes and muffins.

Round-up: 2008 bakery mergers and acquisitions

As 2008 draws to a close, BakeryandSnacks.com recalls some of the mergers and acquisitions that have seen consolidation of bakery manufacturing over the past year.

Spicing up the American palate

An expert from Mintel gives a taster of new flavor trends in the US, and predicts how long it could be before we are all enjoying the likes of peri-peri, lavender and cactus.

Video season's greetings from Decision News Media

The Decision News Media team would like to bring you its seasonal greetings in person and show you around the offices.

Australian government, industry to set salt targets

Salt reduction targets for food products sold in Australia are expected to be set in October 2009, subject to development and agreement between the government and the food industry.

FSA to publish list of additive-free brands

The UK’s Food Standards Agency (FSA) has called on food manufacturers to come forward if they wish their company or brands to be included in a list of those that are free from the so-called ‘Southampton six’ colours.

Soybean oil prices tumble on petroleum fall

Falling petroleum prices and an abundance of other vegetable oils has brought soybean oil prices a new low – but other oils are eating away at market share.

Prepare for higher calorie count for fibre, say scientists

Scientists have warned that food manufacturers should move quickly if they wish to reformulate their products befor the official calorific value for fibre goes up next October.

News in brief

Allied Bakeries changes omega-3 bread fortification brand

Allied Bakeries has collaborated with Ocean Nutrition Canada Limited (ONC) to supply omega-3 fortification in its Kingsmill 50/50 with Omega-3 loaves.

Scientists set on busting the sugar-hyperactivity ‘myth’

An article published in the British Medical Journal today has dismissed the commonly held belief that sugar causes hyperactivity in children as a ‘medical myth’.

Round-up: Bakery ingredient launches 2008

As the year draws to a close, BakeryandSnacks.com takes a look back at some of the bakery ingredient launches of 2008.

News in brief

SOS Cuetara sells biscuit business to Nutrexpa

Spanish food group SOS Cuetara has sold its biscuit division to Grupo Nutrexpa in a deal valued at €215m.

Food manufacturers mislead parents, claims BHF report

Manufacturers of children’s breakfast cereals and lunchbox snacks have been accused of misleading parents about high levels of salt, sugar and fat in a British Heart Foundation report.

Shift to shelf-stable food amid volatile prices

Consumers are expected to switch from fresh food to more shelf-stable goods in 2009, but the food and beverage sector has a rocky road ahead, according to an industry analyst.

Hydrocolloids show potential for egg-less bakery: Study

Cutting the cost of cake-making by removing the use of eggs may be achievable by combining a hydrocolloid with a suitable emulsifier, says new research from India.

Consumer group reveals ‘lite’ snacks higher in salt and sugar

Foods labelled as ‘lite’ often contain more salt and sugar than the regular version and still contain high levels of fat, according to a study conducted by the Consumers’ Association of Ireland.

Cookie maker targets fortification breakthroughs

A US-based food group hopes to continue targeting growing interest in fortified baked snacks with ongoing development of a new range of cookies it claims contain ‘substantial’ levels of omega-3 oil.

Soaring demand for spelt sees product launches up 130 per cent

The popularity of spelt has rocketed in recent years, leading to a 130 per cent increase in European product launches containing the ancient grain over the past three years.

New coating can prevent bread spoilage, says Repsol

An antimicrobial wax paraffin coating for paper or cardboard packaging has been given a commercial release, says Spanish developer Repsol YPF.

Weekly comment

Why is food science the ‘baddie' for consumers?

It sometimes seems as if life is a pantomime, and food science is the baddie, complete with boos and hisses from the audience.

News in brief

Premier Foods in talks with investors to cut debt

Premier Foods has announced that it has held talks with private investors in an effort to shore up its debt and reassure shareholders.

Low-carb diets may reduce cognitive ability: Study

Researchers at Tufts University have reported that low-carbohydrate diets may impair cognitive performance, following a study comparing an Atkins-type diet with a reduced-calorie regime.

Biodegradable baking trays span production process

Biosphere Industries and Sealed Air have developed a completely biodegradable range of trays and pans specifically for bakery use, designed to be used throughout product manufacture from freezer to oven to table.

Animal study suggests existence of sugar addiction, says scientist

Researchers at Princeton University claim that they have laid down the final pieces of evidence necessary to prove the existence of sugar addiction in animal studies.

UB halves saturated fat across McVitie’s range

United Biscuits (UB) has announced a 50 per cent saturated fat reduction across its McVitie’s range, which it says responds to both consumer and government agency demands for healthier products.

News in brief

Sara Lee announces plan to shed 700 jobs

Sara Lee has announced that it will slash 700 jobs from its global workforce and outsource parts of its North American and European finance and information services groups.

Rival UK bagel companies in price-fixing investigation

Canada Bread has launched an investigation following an allegation that the managing director of its UK-based New York Bagel subsidiary attempted to fix prices in the UK.

News in brief

United Biscuits revamps its Phileas Fogg snack range

United Biscuits has relaunched its Phileas Fogg brand of crisps and snacks with a package redesign and a £2 million television advertising campaign.

News in brief

Walkers crisps contaminated with rubber - again

Walkers Snack Foods has recalled batches of its crisps for the second time this year due to possible contamination with rubber pieces.

Carbery boosts whey response

Irish dairy and ingredients group, Carbery, is promoting research employing its hydrolysed whey protein ingredient, Optipep, that it says demonstrates its superiority to regular whey protein in terms of insulin response.

Avebe launches fat-replacing potato starch for cakes

Avebe has announced two new applications in its Etenia range of potato starches, including as a means to reduce fat content in cakes by up to 30 per cent.

‘Most expensive bread’ may reflect consumer resilience

Sourdough bread combining Roquefort cheese and almonds has become the UK’s most expensive loaf in uncertain financial times, though the product may yet reflect consumer resilience for higher value baked goods.

News in brief

Milling-quality wheat fetches premium of £50 a tonne

The shortage of milling wheat has led to UK farmers being offered a premium of as much as £50 a tonne (approximately €57 at today’s rates) for their best quality crops.

Weekly comment

Coping with health claim hurt

One of the most fiercely debated and amended pieces of European Union food law history is playing out before our eyes, and its effects are beginning to be felt.

Survey finds sodium levels largely unchanged

The food industry has again come under fire for the amount of salt used in products as a survey found that levels had stayed ‘essentially the same’ over the last three years.

A new belt can help recycle product waste, claims Habasit Rossi

The belt manufacturer said its new Habasit LINK M0870 Micropitch Flat Top 0.3” pitch system is most applicable to the conveying of delicate small footprint food products such as baked goods or confectionery between conveyor systems as the extremely tight transfer, enhanced tracking and product stability of the belt reduces gaps in nose bar transfers.

News in brief

DSM gains Australian, NZ, approval for Preventase

DSM has been granted the go-ahead for its acrylamide-reducing enzyme in Australia and New Zealand.

Changes to wheat futures ‘good first step’: CFTC

The US Commodity Futures Trading Commission (CFTC) has approved changes to the Chicago Board of Trade (CBOT) wheat futures contract in an effort to bring prices back in line with cash values – but warned that they may not go far enough.

Real Good Foods asks what ‘necessary’ means on reduced profits

The Real Good Food Company has forecast reduced profits and announced that it will move from its London office in order to cut costs.

Researchers develop cheap tortilla fortification

Researchers at Brigham University have completed a project to fortify tortillas with vitamins and minerals, in an effort to help improve the dietary deficiencies of Mexicans.

New features reduce waste for high-speed biscuit sandwiching

Baker Perkins has added new features to the largest of its biscuit sandwiching machines, designed to reduce downtime and wastage.

Roquette splits open pea cells for new insoluble fibre

Roquette is extending its pea-derived ingredient offering with a new insoluble fibre from the interior of the legume, which can be used both as a fibre-content booster and for its emulsifying and gelling properties.

News in brief

Flowers Foods underlines its expectations for business growth

American bakery company Flowers Foods has reiterated its forecast for the coming year at a meeting in New York broadcast live over the internet on Tuesday.

EU policy change could double crop prices, study

New pest management legislation in Europe could result in crop production shifting to other countries and prices for commodities shooting up, a study has warned.

Model gut brings life-like stomach to the bench-top

Answering questions about food structure, the potential of bioactive ingredients, and general safety could be achievable in-house and on the bench top within 18 months, if development of the most advanced model gut continues as planned.

CSM opens bakery fats innovation centre

Bakery ingredients company CSM has opened the third of its four planned innovation centres in Europe as part of the ongoing consolidation of its R&D facilities.

Gauge reduces downtime and boosts product yield, claims NDC

A new food gauge can reduce downtime and improve process control through continuous online measurement, claims the manufacturer.

News in brief

BakeMark launches new licensed cookie for bake-off market

BakeMark has launched a new addition to its bake-off licensed cookie range in collaboration with Nestle.

Millers consider solutions to the bread-quality wheat shortage

Millers are considering a range of strategies to ensure they can meet bread makers’ demand for strong flour after a bumper harvest created a shortage of high-protein wheat.