The Scottish bakers association has released a best practice guide to help bakers reopen or increase their activities safely as lockdown measures start to ease.
The bakery manufacturer and ingredients supplier has donated $50,000 on behalf of the bakers who continually strive to have a positive impact on their community.
The UK bakery brand says creating social media content that reflected customers’ needs during the challenging times will continue to support brand growth long after lockdown restrictions have lifted.
Finnish food group Fazer has developed LOFO, an enzyme-based solution that unlocks the door to low-FODMAP baking. The first breads made using this patented innovation have hit the shelves in Finland.
San Miguel Corporation (SMC) is fighting hunger in the Philippines with its vitamin-packed breads it originally produced in the 1970s to be distributed primarily to public elementary school students as a complete meal, in a bid to combat malnutrition.
While many of the UK’s family-owned and run artisanal bakeries have been hard hit by the coronavirus outbreak, several have modified their business models to ensure their freshly-baked treats continue to get out to consumers.
The US baked goods manufacturer is expanding its portfolio of products categories with the acquisition of a plant in Georgia from Speciality Bakers for an undisclosed amount.
ZenB and ChicP are sustainable snack brands committed to fighting the good cause; Peacasa is inviting you to take part in the birth of its innovation; and Davina Steel and Good Dee’s capitalise on the at-home baking trend that’s at all-time high.
At the beginning of this unprecedented health crisis, Grupo Bimbo set up the ‘Bimbo Contigo’ (Bimbo With You) initiative to assist those affected by the pandemic, including a 270 million pesos (US$11.32m) pledge to support Mexico’s health sector and other...
The coronavirus outbreak has brought out the inner baker in many of us, with the number of people searching ‘bread’ and ‘cookies’ hitting an all-time high and encouraging big brand names to release their treasured recipes.
Scottish Bakers has welcomed the four month extension of the UK government’s furlough scheme, which ought to relieve some pressure for struggling small to medium-sized bakery businesses in Scotland hard hit by the coronavirus outbreak.
Feeding America estimates that an additional 17.1 million people could face hunger in the next six months because of the pandemic, increasing the urgent need for food assistance. Meanwhile, the outbreak has placed a strain on companies like Aryzta, but...
The Mexican bakery giant saw increased demand for its baked goods – especially in the last two weeks of March – as consumers stocked up for the coronavirus lockdown.
The UK’s Health and Safety Executive (HSE) has addressed concerns raised by bakers of the potential for temporary unavailability of personal protective equipment (PPEs) used to protect workers from food ingredient dusts.
The environmental impact is unlikely to be at the forefront of some consumers’ minds at the moment, but the pandemic has had a huge impact on food waste in the UK, according to packaging experts We Seal.
Jacob's Mini Cheddars heads to Mexico for flavour inspiration, PepsiCo is launching Doritos in a tin and the dietitian created functional food brand rolls out gut-healthy prebiotic cookies. Meanwhile, UK Lola's Cupcakes has expanded its home...
Baking has become one of the nation’s biggest boredom breakers to fill the days in lockdown – but this has resulted in shortages of flour and yeast – leading the Real Bread Campaign to weigh in with recipes and tips to overcome the challenge.
During these unprecedented times, bakers particularly need to adapt and innovate to meet the needs of the consumers and keep their businesses going, says Lee Burnside, sales director for the Artisan, Distributor & Industrial channel, Puratos UK.
A district court in California has repudiated a proposed class action settlement by Bimbo Bakeries USA (BBU) to two California residents who alleged the bakery giant had misbranded several of its baked goods.
PeaTos, Nestlé and Panera are going the extra mile to support people facing hardship and uncertainty to get through the coronavirus outbreak with a welcome meals, some fun for the kiddies and a measure of laughter.
Namib Mills Groups – one of Namibia’s biggest food producers – is concerned about the effect that coronavirus is having on the purchasing power of the Namibian dollar, just days after it inaugurated its N$135m ($7.8m) state-of-the-art bread factory.
The North American bakery and snacks industries are hiring more workers to keep up with demand as consumers stockpile comfort foods like bread and snacks to get them through the coronavirus outbreak.
The American Bakers Association (ABA) has issued a shout-out to the thousands of workers in the bakery supply chain who continue to supply safe products for citizens, despite today’s unprecedented lifestyle caused by coronavirus.
The coronavirus pandemic – which has infected more than 220,000 people and killed more than 9,000 globally at the time of writing – is toying with global economy.
The Mexican bakery giant has invested $146m into its initiative to grow its electrically powered fleet to make emissions-free deliveries in Mexico City, Guadalajara and Monterrey.
After the success of its first two bakery stores, Bakery Coffee Granier’s in Pas de la Casa and la Massana, Hiper Pas Group has opened a third Granier & Go, self-service concept in Andorra.
Get snacking and join the fight against hunger with 34 Degree’s gluten-free chickpea Snaps, Lay’s Poppables gets rocking with the Trolls and Maison Dixie shakes up the frozen aisle: BakeryandSnacks scours the shelf to find on-trend innovation.
The UK expert and consumer watchdog is inviting caterers and other industry professionals to take advantage of its 50 years of insight into all things gluten free through its updated online training course.
From shorter ingredients lists that consumers recognise, to products free of nasties, to foods that are planet-friendly, exactly what ‘clean label’ is can be confusing and challenging. Maria Brandt, food enzymes regional industry leader, Europe, DuPont...
Researchers are repurposing waste bread into a medium that can kick start fermentation in food and beverage products, such as sourdough, yoghurt, and wine.
‘The nation is falling back in love with bread and all its varieties from sourdough, to seeded and gluten free, which is great news for the British baking industry, but there is a dark side to this success,’ claims Bakers Basco.
The International Artisan Bakery Expo (IABE) is set to open the doors for its second annual event on March 31, 2020 at the Las Vegas Convention Centre, US.
A doctoral student of the University of Vaasa is presenting her academic dissertation, which asserts that grocery stores are better equipped to reduce bread waste than consumers.
In a conference call with analysts, the Mexican bakery giant’s chairman and CEO Daniel Servitje said the closure – although temporary – is expected to affect figures for Q1 2020.
Bimbo QSR, the US-based subsidiary of the world’s largest bread maker Grupo Bimbo, has formed a joint venture (JV) with Food Town, exclusive supplier of buns to fast food chain McDonald’s in Kazakhstan.
The South African Competition Commission has found that PepsiCo’s R24bn ($1.7bn) acquisition of Pioneer Food Group will result in ‘significant’ public interest benefits for the country.
Cargill has invested $6.4m to expand its North American Pilot Development Centre in Savage, Minneapolis, to assist bakery customers increase their speed-to-market with new products.
DuPont Nutrition & Biosciences has launched two new emulsifier solutions to help the bakery industry meet consumer demand for friendlier labels and a smaller reducing their carbon footprint.
The supplier to the bakery, patisserie and chocolate industries looks to the next 100 years with an unremitting focus on innovation, health and wellbeing.
An international group of scientists has pinpointed the genes responsible for the dietary content of white flour, which opens possibilities to manufacturers to satiate the consumers' love of white bread, while critically boosting their fibre intake.
Six key characteristics indicate the future of Italy’s bakery, confectionery and gelato sectors – quality, innovation, expertise, design, passion and last, but not least, Italian spirit – all evident at Sigep, held in Rimini last month.
Yeast and fermentation specialist Lesaffre has opened a Baking Center in Abidjan in Côte d’Ivoire – its first in Africa – designed to support its growing base of customers in this region.
A report from Irish consumer advocacy group safefood reveals that most gluten-free snack products analysed had calorie levels similar to a standard chocolate bar.
The quest for health, a plant-based lifestyle, artisanal experiences and flavour experimentation may be shaping the UK bakery market, according to Délifrance, but there’s still room for indulgence – especially on National Croissant Day tomorrow (January...
