Bread & dough products

At the cutting edge: NIAB's new superwheat could boost yields of UK breadmaking wheat

New UK superwheat could boost breadmaking

By Andrew Williams

A new non-genetically modified (non-GM) ‘superwheat’ developed for growing in the UK, which yields 30% more than traditional wheats, could be of a quality suitable for breadmaking, according the National Institute of Agricultural Botany (NIAB).

New tumble mixer ensures better allergen control, says British Bakels

British Bakels $3.8m UK investment spells NPD

By Kacey Culliney

British Bakels will launch a range of new products after a £2.5m ($3.8m) investment in a two-phase expansion plan at a UK manufacturing site, its MD says.

Bimbo is the fifth most chosen food brand but global penetration is low, find Kantar World Panel

Bimbo: The not-so-global brand

By Kacey Culliney

Bimbo is a popular bakery brand that is in growth but global penetration remains fairly low outside Latin America, an expert says.

Manufacturers need to do more than just make health claims on pack, say analysts

SPECIAL EDITION: RIDING THE HEALTH CLAIMS WAVE

The hunt for that ‘added extra’: Pushing beyond a health claim

By Kacey Culliney

The health-conscious yet frugal consumer is increasingly difficult to convince, even when presented with a plethora of health and nutrition claims on pack. So, just how can manufacturers prompt that purchase?

Omega-3 bread launches have accounted for 7.3% of total bread introductions from 2008-2012, according to Mintel

SPECIAL EDITION: RIDING THE HEALTH CLAIMS WAVE

Omega-3 bread: Health claims, sources and dosage

By Oliver Nieburg

BakeryandSnacks.com gives a snapshot of the omega-3 bread market and unearths the best source of omega-3, the claims bakers can make on products and how much you need to have a positive effect on health.

In developed Western countries, sorghum is more familiar as an animal feed grain

Sorghum: The next big gluten-free grain?

By Kacey Culliney

Leading scientists have hailed sorghum as a highly nutritious and cost-effective gluten-free grain, but said industry use remains nascent.

Australian researchers spent five years developing the high fructan barley grain

High fructan barley holds wholegrain promise, says CSIRO

By Kacey Culliney

A barley variety high in fructans and positively linked to improved gut health holds promise for wholegrain foods, according to the Commonwealth Scientific and Industrial Research Organization (CSIRO).

New owners need to move quickly or risk being 'out of sight, out of mind' says Hudak

THE BANKRUPTCY THAT ROCKED THE MARKET

Hostess sales tot up $860m

By Kacey Culliney

Hostess Brands has closed all asset sales and pulled in $860m; a figure a little less than the worth of the company but expected given the speed of the sell-offs, an analyst says.

USDA slams India’s decision to export more year-old wheat

Grain policy

USDA slams India’s decision to export more year-old wheat

By RJ Whitehead

The United States Department of Agriculture has hit out at the Indian government for allowing the export of an additional 5m tonnes of wheat last month, calling it unviable unless the mandated floor price is brought down.

Food-grade sorghum confirmed safe for celiac sufferers - backed with genetic and biochemical evidence

Sorghum is celiac-safe: Study

By Kacey Culliney

The cereal grain sorghum is a safe food for consumers with celiac disease and therefore ideal for gluten-free formulations, new research finds.

PFM delivers bespoke machine for Irish tortilla maker

PFM delivers bespoke machine for Irish tortilla maker

By Rod Addy

Ireland’s The Flat Bread Company has diversified into the retail market thanks to an extra-wide flow wrapper designed specifically for the firm by Italian supplier PFM Packaging Machinery.

Dakota Speciality Milling says it is currently investigating its processing and equipment

Flour recall hits major US brands

Knock-on effect: US flour recall sifts through industry

By Kacey Culliney

A US flour and grain blend recall has hit major brands including Frito-Lay and Mondelez and forced widespread precautionary recalls on snacks, cereal and biscuit products.

Grupo Bimbo posts another net profit slump for Q4

Grupo Bimbo Q4 net profit plunges 81%

By Kacey Culliney

Increased financing costs and higher tax rates caused a plunge in net profit for Mexican bread titan Grupo Bimbo in the fourth quarter (Q4) of 2012.

Natural antifungals from sourdough fermentation have food potential

Natural antifungals from sourdough have food potential: Researchers

By Nathan Gray

Powerful antifungal compounds produced from linoleic acid found in bread flour are the key reason for sourdough bread’s mould resistant properties, and have potential to be used in a host of food and agricultural applications, say researchers.

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