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Food Vision 2014: Bridge knowledge gaps, overcome change and work sustainably

Food Vision 2014: Bridge knowledge gaps, overcome change and work sustainably

What is the future of food? Simple communication of complex advances will be crucial, as well as picking up the pace amid a global population boom to feed the world nutritiously and sustainably, according to FoodNavigator and NutraIngredients senior editors.

Published: 10-Apr-2014

Innovation for today: Digital tech empowers industry to innovate

Chris Cornyn

founder & president - DINE Marketing

The use of mobile technologies and social media to connect with real consumers can help manufacturers gain better innovation insights for today and tomorrow, says Chris Cornyn.

Published: 04-Apr-2014

Festive video insights: Mintel experts offer up highlights and predictions

Festive video insights: Mintel experts offer up highlights and predictions

With 2013 fast drawing to a close and 2014 just around the corner, we took the chance to catch up with analysts and experts at Mintel to ask them what their highlights from this year have been ... and a few predictions for what might be in store in the next 12 months.

Published: 23-Dec-2013

Protein has a big ‘ordinary’ future, says Glanbia

Protein has a big ‘ordinary’ future, says Glanbia

Carla Clissman

European commercial director, - Glanbia Nutritionals

Irish dairy ingredients specialist Glanbia Nutritionals once filled its sights almost exclusively with the sports nutrition sector, but the explosion of interest in protein means the ‘ordinary’ mainstream food industry is a bigger and bigger target.

Published: 27-Nov-2013

A year of change for DSM’s OatWell

A year of change for DSM’s OatWell

Ruedi Duss

Global Business Manager - DSM Nutritional Products

One year on from its acquisition of Swedish beta-glucan brand OatWell, DSM talks about entering into new markets and capitalizing on European health claims.

Published: 25-Nov-2013

FiE video: Almond Board of California talks global supply and demand

FiE video: Almond Board of California talks global supply and demand

Richard Waycott

President & CEO - Almond Board of California

The Almond Board of California talks pollination, global supply and Chinese demand at this year’s FiE event in Frankfurt.

Published: 22-Nov-2013

Roquette talks algae hope after Solazyme split

Roquette talks algae hope after Solazyme split

Despite a recent split from Solazyme and an on-going legal case, Roquette is “full speed ahead” with its new algae flour and says the health halo effect should propel the ingredient forward.

Published: 25-Oct-2013

Air Management Technologies: ‘Our goal is to have a zero-energy bakery’

Air Management Technologies: ‘Our goal is to have a zero-energy bakery’

US-based Air Management Technologies was among the winners for IBIE’s B.E.S.T. in baking awards that acknowledges efforts in sustainability. In this exclusive video, its president says the ultimate goal is to slash energy altogether.

Published: 24-Oct-2013

Going online means you can capture millennials, says Busken Bakery VP

Going online means you can capture millennials, says Busken Bakery VP

Moving business online enables bakers to pick up new, younger customers because of the convenience factor, says the vice president of Busken Bakery.

Published: 23-Oct-2013

Bread’s riches to rags story: The villainous white loaf and heroic whole grain

Bread’s riches to rags story: The villainous white loaf and heroic whole grain

The bread sector has experienced a riches to rags story and is now in a state of decline with white bread demonized but industry has hope in whole grains, says ConAgra Mills.

Published: 22-Oct-2013

ABA talks bakery regulations: ‘The atmosphere right now is very intense’

ABA talks bakery regulations: ‘The atmosphere right now is very intense’

Industry has faced legislative change and will continue to do so and this puts a lot of pressure on bakers and their bottom line, the American Bakers Association says.

Published: 17-Oct-2013

Regulation, consumers, retailers: Dealing with change in the bakery sector

Regulation, consumers, retailers: Dealing with change in the bakery sector

There is a flurry of regulation and sustainability pressures facing bakers along with changing consumer tastes and retail demands – but how are bakers and equipment suppliers coping with these challenges?

Published: 16-Oct-2013

HARTBEAT VISTA VIDEO: We thought gluten-free was a fad... We were wrong

HARTBEAT VISTA VIDEO: We thought gluten-free was a fad... We were wrong

Aside from people with celiac disease, which is estimated to affect less than 1% of the US population, why do so many other Americans buy gluten-free products, and will they carry on buying them, or are current growth rates unsustainable?

Published: 13-Sep-2013

Don’t ‘replace’ salt – just use it better, says formulation expert

Don’t ‘replace’ salt – just use it better, says formulation expert

Food and snack manufacturers should be looking at innovative solutions that involve using less salt to do more, rather than simply using salt replacement products, according to Wayne Morley of Leatherhead Food Research.

Published: 29-May-2013

Time for mandatory folic acid fortification to go truly global?

Time for mandatory folic acid fortification to go truly global?

Dr Klaus Kraemer

Director - sightandlife

Food fortification with neural tube defect (NTD)-reducing folic acid is mandatory in 75 nations, but concerns over cancer and other health issues mean Europe lags far behind  – a situation that needs to change and quickly, says DSM thinktank, sightandlife.

Published: 24-May-2013

Trend-spotter: The rise of slow-energy

Trend-spotter: The rise of slow-energy

David Jago

Director of innovation - Mintel

There are two speeds when it comes to energy products: Slow and fast, says Mintel trend-spotting guru David Jago.

Published: 17-May-2013

Happy holidays from William Reed Business Media!

Happy holidays from William Reed Business Media!

The working year is almost done, time to pause from ‘the business’ and embrace the festive season…go on, give it a big hug. Happy holidays!

Published: 19-Dec-2012

Who can win an EU immunity claim? Yeast beta-glucan can?

Who can win an EU immunity claim? Yeast beta-glucan can?

Leiber

Business unit director in health and functional food - Eike Hagemen

German yeast specialist Leiber possesses the only immune health claim in the EU assessment system at the moment. But why should its beta-glucan yeast succeed when it has already failed once?

Published: 30-Nov-2012

Soda-Lo: Tate & Lyle's novel solution to sodium reduction (clue: it's salt, only much, much smaller...)

Soda-Lo: Tate & Lyle's novel solution to sodium reduction (clue: it's salt, only much, much smaller...)

Engineered using a patent-pending process that re-crystallizes standard table salt to create microscopic free-flowing hollow ‘microspheres’, Soda-Lo can help firms slash sodium and retain their clean labels because it is still listed as ‘salt’ on pack, says Tate & Lyle.

Published: 16-Nov-2012

How consumer-friendly are hydrocolloids?

How consumer-friendly are hydrocolloids?

Dennis Seisun

Founder - IMR International

Many hydrocolloids are among the most clean label ingredients there are, but how do consumers perceive them?

Published: 14-Nov-2012

White and brown bread fusion with Backaldrin's 2-in-1 concept

White and brown bread fusion with Backaldrin's 2-in-1 concept

Wolfgang Mayer

head of corporate communications - Backaldrin

Backaldrin has introduced a bread mix that combines both brown and white bread.

Published: 04-Oct-2012

Quality is core in convenience, says WP Food

Quality is core in convenience, says WP Food

Lars Netzel

Sales Director - WP Food

Convenience is a hyper-trend, with quality a top priority for consumers that is shaping industry development, the WP Food sales director says.

Published: 02-Oct-2012

Functional flours plug new gluten price concerns: Mühlenchemie

Functional flours plug new gluten price concerns: Mühlenchemie

Olaf Gerken

R&D Manager - 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.

Published: 28-Sep-2012

Improved energy savings with new deck baking oven, says MIWE

Improved energy savings with new deck baking oven, says MIWE

Charlotte Steinheuer

marketing and communications - MIWE

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

Published: 27-Sep-2012

New heat recovery system saves money: WP Green

New heat recovery system saves money: WP Green

Malte Schürmann

Head of Department - 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 says.

Published: 25-Sep-2012

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