Bimbo Bakeries USA (BBU) will close a Californian bakery and shift production elsewhere after careful analysis showed shortfalls in the infrastructure and manufacturing capabilities, the regional vice president said.
The Brazilian company Biorigin has announced plans to develop its position in the European beta-glucan market after winning EU novel foods approval; meanwhile the EU health claim scramble continues.
Voluntary folic acid fortification of bread is sufficient but maximum limits should be set and the market carefully monitored, a public health expert says.
Flowers Foods will ignite growth in new markets and pick up lost volumes with its newly acquired ex-Hostess brand Wonder – a product its president and CEO describes as a ‘powerhouse’ brand.
This week brings another blow for Hovis as Tesco drops two of its bread brands from its express stores in favor of Kingsmill, so what does the future hold for this 125 year old bakery brand?
A Hovis bakery strike has shed light on the practice of zero-hours contracts, whereby workers are “on-call” as opposed to having fixed hours and must take work when they are offered it.
Alum-based baking ingredients are to blame for almost one-third of Chinese people consuming quantities of aluminium above the recommended maximum safe level in their diets, according to new research.
The US Food and Drug Administration (FDA) has been refused more time to enact the Food Safety Modernization Act (FSMA), signed into law by President Obama in January 2011.
Global wheat prices are down and increased consumption catered for thanks to strong supplies and increased production in most countries, the United States Department of Agriculture (USDA) said.
Lower quality low-protein flour could be used by bakers with the use of formulations and processing techniques used in gluten-free baking, says UK-based research association Campden BRI.
Grupo Bimbo has developed a branded US gluten-free line that an analyst predicts big things for given the company’s strong market foothold and retail network.
Food manufacturing jobs have soared in July after renewed consumer interest in gluten-free products, according to ISM (The Institute for Supply Management).
A Minnesota-based firm making waves with anthocyanin-packed purple-corn ingredients says it has had significant interest from the snack food market, but is also talking to microbrewers, confectioners, and firms manufacturing everything from sourdough...
Boulder Brands, the firm behind two of the biggest names in gluten-free, Udi’s and Glutino, is talking to one of America’s largest coffee chains, and one of its largest donut chains, about launching gluten-free bakery items.
Europe is driving global bakery innovation ahead of the US, representing over half of all new product launches for 2012. But what are some of the ‘most innovative’ products?
Grupo Bimbo will pump 20 million pesos ($1.5m) into a new eco-friendly distribution center in Mexico City as part of its drive towards a fully sustainable supply chain.
Digestion may impact the antioxidant potential of wholegrain cereals and more human studies are needed to confirm their true activity, according to research.
There are no clear plans yet to lift Japan's ban on US western white wheat, a Japanese government official says following a meeting between its ministry and the USDA last week.
Bimbo Bakeries USA (BBU) will rise to the challenge of increased market competition following the re-entry of Hostess Brands last week, its president says.
The International Baking Industry Exposition (IBIE) has announced its 2013 winners for the B.E.S.T. in Baking awards – recognizing environmental sustainability efforts in business.
Baking industry professionals have an opportunity to solve some pressing dough related issues, such as gluten-free and cleaning efficiency at WP Bakery Group's "Dough Weeks" event.
The Bakery, Confectionery, Tobacco Workers and Grain Millers International Union (BCTGM) says its members should be a part of the newly launched Hostess Brands business given their expertise.
Wholegrain consumption in Denmark has risen significantly thanks to industry efforts to incorporate the grain into breads and other food products, according to a new study.
There is a raft of options now available to food manufacturers looking to reduce salt - but how about mushrooms? Frozen mushroom giant Scelta Mushrooms has two ingredients for salt replacement, including one for (non-mushroom-flavoured) bread.
Lawyers defending food industry clients in consumer class actions over whether GMOs belong in 'natural' products say courts should follow a California judge's lead and let the FDA determine this matter once and for all, so such cases stop...
Wholegrain has its benefits but there is nothing negative about eating white bread and it can be a valuable part of a healthy, balanced diet, says the director of the Federation of Bakers.
Communicating sodium reduction efforts in bakery is a challenge given consumer knowledge is often limited, says the MD of UK-based firm The Low Sodium Sea Salt Company.
The bakery sector has taken strides in gluten-free, but there remains immense potential for in-store bakeries to better tap into the sector, says UK ingredients firm Ulrick & Short.
Industry has dedicated a lot of promotional efforts on wholemeal bread and this could have contributed to the slump in white bread, says the Federation of Bakers’ (FOB) director.
Flour treatment specialist Mühlenchemie has struck a joint venture with its long-standing Turkish distribution partner ABP to better cater to local demands, it says.
Israeli gluten-free specialists GreenLite are set to launch its new branded bread products to the US market next month, with a European roll out on the horizon too.
The evidence to support the potential of whole grains and cereal fibers to reduce the risk of obesity, type-2 diabetes and heart disease is ‘moderate’, says a new position paper from the American Society of Nutrition (ASN).
A new EU-approved health claim for fructose-containing foods and scientific backing of glycaemic index (GI) information on food packaging are the latest signs of a perfect storm of science around low-GI diets, says CEO of Taura Natural Ingredients Peter...
