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.
Puratos has reformulated and developed new market-specific bread improvers to address flour quality fluctuations and cater to consumer taste profiles, it says.
Limagrain Céréales Ingrédients (LCI) has extended its fibre range with a new ultra-fine wheat bran ingredient that it says can improve structure, texture and nutrition in a broad range of food and beverages.
Kellogg has described its Special K Red Berries recall as “very small” as Bimbo Bakeries USA issues a broad voluntary recall on its core bread brands due to possible flexible wire contamination.
German baking ingredients firm Ireks has launched a new chia seed bread mix for the UK that it claims will appeal to British consumer demand for “superfoods”.
Resistant starch can effectively replace flour in foods like muffins, focaccia bread, and chicken curry to boost the fiber content without affecting the sensory characteristics, says a new study from Texas Woman’s University.
Contract manufacturer Laboratoire PYC has sliced carbohydrate content by 80% in its latest dietetic whole grain bread product to target the ‘strict diet stage’ in weight management, it said.
Infrared ovens, reflective coatings and phase-change materials for freezing hold promise for improved energy efficiency in the baking industry, says the American Bakers Association (ABA).
The rise of celiac disease is not a result of higher gluten content from wheat breeding but more likely a result of increased per capita consumption of wheat flour and vital glutens, a scientist says.
Flower Foods team members and its distribution partners did an amazing job of serving customers in the wake of market disruption when Hostess liquidated, Flowers CEO said.
Use of wheat for feed should be lower than last year but will remain high and this could put more pressure on already tight supplies for the bakery and snacks industry, an analyst says.
Researchers have claimed that mixing has a much bigger impact on the quality of gluten-free bread than was previously understood and have found variations depending on levels of hydration in the dough.
Taura Natural Ingredients’ newly launched gourmet fruit inclusion range plugs convenience, shelf-life and health for the artisanal baker, its marketing manager says.
UK firm Allied Bakeries has launched a high fiber white bread loaf and roll line under its Allinson brand to target huge opportunities in the healthier white segment, its brand manager says.
Canada Bread Company will close two fresh bakeries in Canada in a bid to improve efficiency and reduce overheads as it reacts to food inflation and rising costs, its CEO said.
Allied Bakeries has invested in a new “energy efficient” bread production line at its Stockport bakery, as part of its £35M capital expenditure programme.
Yeast beta-glucan increases the body’s ability to fight pathogens, and showed a 25% better record of cold-fighting compared to placebo in a new German study.
Hostess Brands has selected stalking horse bidders for its Drake's snack cake brand and for its Sweetheart, Eddy's, Standish Farms, and Grandma Emilie's bread brands.
Hostess Brands Inc. has won permission from the bankruptcy court to sell most of its bread brands at auction on February 28, and says it will submit plans to sell the Drake’s snack cakes business this week.
The owners of Meads Bakery in the UK have been banned from any future in food after persistent hygiene violations including pest infestations, mold and dead mice but a local councilman said this is an isolated case.
Canada needs a more standardized whole grain labeling system to better inform consumers on content and limit premium targeted marketing, researchers say.
The high level of mycotoxin contamination in Indian cereals must be addressed with improved monitoring and maximum levels for contamination set, a new study says.
Bimbo Bakeries has splurged out $75m on land to build a bakery plant in Pennsylvania as it continues to invest heavily in securing a stronger grip on the Northeast region of the US.
Penford Ingredients has developed an egg white replacer that cuts costs, improves quality and plugs non-allergenic requirements in gluten-free bakery formulations, it says.
Three main methods to determine fat levels in bakery show up conflicting results in the same commercial samples, say researchers who warn that measurement and labelling of fat may be inconsistent between countries as a result.
Bankrupt Twinkies and Wonder Bread maker Hostess Brands says it expects to establish up to six ‘stalking horse’ bidders for its iconic bakery brands when bids are presented to the bankruptcy court.
BakeryandSnacks.com has put together a ‘festive bake-off’ scouring all the science and research from 2012 on gluten-free products to see how efforts to improve quality and up nutrition compare.
Despite strong evidence to the contrary, the belief that a gluten-free diet will help you lose weight and improve your health - even if you don’t have celiac disease - continues to gain momentum, according to a new survey.
A day after confirming the €500m acquisition of New York-based blends specialist Fortitech, Royal DSM has concluded the year by buying beta-glucan brand Oatwell from Swedish Oat Fiber (SOF).
Swiss firm Aston Foods has developed a vacuum cooling technology for large bakeries that can save time and money compared to conventional cooling towers, it claims.
The production of celiac safe food products from non-commercial, traditional wheat strains has great potential, despite a recent study suggesting some are not suitable, say researchers.
A maximum threshold of 20 mg of gluten contamination per kilogram of food marketed as gluten-free has been successful in protecting coeliac consumers in Europe, according to a new study published in the American Journal of Clinical Nutrition.
The level of trans-fats in Spanish bakery products has been ‘considerably’ lowered to levels that are well within those regarded as safe. As a result it is now important to update food composition databases to accurately estimate human intakes, say researchers.
Consumer demand for fiber-rich products is predicted to continue to sky rocket, with some industry observers claiming fiber will have ‘rock star’ status for the food and nutrition industries.
High distribution costs and no success in finding a European manufacturing partner has forced UK bread manufacturer Warburtons to end its export trial with Tesco across Central Europe.
