Bakery and snacks, cereal, cakes and pastries global market news and science

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To reduce product effect, the bread loaves are inspected individually after rotating around the expansive cooling tower and before packaging. Pic: Fortress Technologies

Fortress ups the ante for 126-year-old Dutch bread producer

The Netherland’s Bakery Borgesuis has experienced the cost and efficiency benefits of the twin aperture Stealth metal detector from Fortress Technology.

Doves Farm aims for excitement in the kitchen with organic speciality flours

UK organic flour brand Doves Farm has introduced a speciality flour range intended to appeal to adventurous home bakers wanting to experiment with taste and texture, but also bringing nutritional and environmental benefits to the mixing bowl.

Content provided by BENEXIA – Advanced Seed Nutrition

The Latest ‘Natural Fiber’ Bakery Industry Trend: A Close up on Chia Flour

A surprising new chia-based fiber delivers a better-for-you, clean ingredient for baked good formulations. This single ingredient can replace additives, as well as sugar and fat.

RBS takes the science behind snack innovation online

Reading Bakery Systems (RBS) has taken its Science & Innovation Centre to the next level with the launch of Virtual Trials.

Cabosse Naturals talks cocoa fruit innovation: ‘Upcycled foods are very relevant for consumers’

Barry Callebaut brand Cabosse Naturals is launching a line of ‘next gen’ ingredients for snacks, drinks and ice cream that utilise the whole cacao fruit, while another Barry Callebaut division, Cacao Barry, is rolling out a WholeFruit chocolate offering....