Using enzymes as a baking processing aid can potentially reduce costs for manufacturers by partially replacing other ingredients or limiting waste, according to science and technology research firm Campden BRI.
SPECIAL EDITION: MINIMIZING COSTS THROUGH INGREDIENTS
Slashing costs at a formulation level can be done, but options have been exhausted and bakers should now turn to maximizing profit and reducing costs elsewhere, say experts.
Special Edition: Minimizing costs through ingredients
European bakers should carefully monitor global growing conditions as the trends in major producing and exporting countries are a predominant influence on prices.
Scientists have optmized a method to detect inorganic arsenic (iAs) at low levels in cereal-based food like bread, breakfast cereals and corn snacks, an issue which is not currently regulated by any fixed quantities in Europe, they say.
Grupo Bimbo hopes to boost Mexican business thanks to an agreement with Visa via its technology subsidiary that enables small Mexican retailers to accept electronic card payments.
Premier Foods is ahead of target on cutting suppliers and product lines, according to ceo Gavin Darby, reporting on third quarter (Q3) financial results yesterday.
Increasing demand for specialised yeast to improve food and drink quality are driving rapid growth in the global yeast market , which could grow 75% on 2010 levels to reach $5.1bn by 2016, according to a new report from MarketsandMarkets.
Automotive specialist SAS Automation dived into the bakery sector three years ago and says it plans to be a major player in de-panning within the next two.
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.
Nano emissive coatings designed to protect the NASA shuttle are being used in industrial baking ovens to slash energy use, and patent-owner AMF Bakery Systems says the results are impressive.
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.
The pressure from the world of retail for bakers to go green and reduce environmental impact has never been tougher and is a “cultural change” for industry, the president of BEMA says.
The global frozen bakery market will reach $32,505.2m by 2018, with the Asia-Pacific market promising the greatest growth, according to new report findings.
Removing negative ingredients like trans fats from bakery is still important for consumers but they are also looking for positive nutrition, says the research director of Packaged Facts.
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.
Canada Bread has established an independent committee to protect business as parent company Maple Leaf considers selling its 90% stake in the bread firm.
Investments in green technology, waste recovery and sustainable supply can be seen across the baking sector, but what companies are pioneering and leading the way? BakeryandSnacks caught up with the B.E.S.T. in Baking (Becoming Environmentally Sustainable...
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?
A new Mintel report provides further evidence that the gluten-free market is being propelled by consumers avoiding gluten for perceived health benefits or as a weight management strategy rather than those with celiac disease or gluten sensitivity.
Shelf life is the biggest challenge in gluten-free baked goods and Penford’s potato-based soluble fiber will help retain moisture, its senior applications scientist says.
Bakers have a vast choice of grains and seeds that can nutritionally improve gluten-free products, including fibers, ancient grains and seeds, according to scientists.
Arla Foods Ingredients is focused more on functionality than ‘all natural’ for the US launch of its whey proteins for bakery, its global sales manager says.
Prunes hold bakery promise in Japan because they are fashionable and highly regarded for digestive health properties, but there are challenges in the US given the fruit’s image problem, says Sunsweet Ingredients.
The higher minimum wage set for the US state of California will see more bakeries turning to automation and robots, says bakery equipment supplier All Bake Technologies.
As parents look to strike a balance between healthy and unhealthy foods in their childrens' diets, bakery manufacturers have an opportunity to innovate with healthier products in the cookies, breads/rolls, crackers and snack bars categories, according...
Poor UK harvests and a deregulation of Canada’s grain market has meant that Canadian wheat sales to the UK have increased by 50%, but the UK industry says that need not mean a long term trend.
Although consumers vary widely in their sensory preferences when it comes to whole wheat bread, certain characteristics in whole wheat flour—such as decreased bitterness and increased sweetness—improve liking among most consumers, according to multi-year...
Dietary exposure to cancer-causing compounds polycyclic aromatic hydrocarbons (PAHs) in bread and cereal products are of little concern to consumer health, according to researchers.
Incorporating whole grains into bakery formulations dramatically impacts functionality and so it is easier if bakers start from scratch, says the director of R&D at Archer Daniels Midland.
The Federation of Bakers has designed a toast-scented fragrance in a ‘quirky’ marketing ploy to encourage young women to think differently about bread, its director says.
The US Agency for International Development (USAID) has pledged $4.98m to a project working with new genomics tools to develop drought and heat-tolerant sorghum hybrids and promote sustainable farming in Africa.
IBIE 2013 has a fantastic educational program lined up from tips for gluten-free and whole grain use, to insight on food safety regulations and labeling laws. BakeryandSnacks takes a look at ‘what not to miss’…
Amid growing awareness in the US about reducing sodium in baked products, UK-based baking powder specialist Kudos Blends hopes to maintain strong growth across the pond with its zero-sodium potassium bicarbonate and low-sodium baking powders.
The incorporation of prebiotic sugar substitutes can optimize nutrition and improve the eating quality and consumer acceptance of gluten-free bread, research finds.
Celiac consumers care first and foremost about value for money; significantly ahead of sensory properties like taste and texture, finds new Leatherhead research.
