Maple Leaf Foods recorded slightly lower bakery sales for the third quarter but its CEO said there were signs of improvement to the challenging bread market.
Wheat-rye bread fortified with cereal dietary fiber, beta-glucan hydrogel and sourdough starter culture could be used in diabetes and obesity programs, a study suggests.
Sky-high wheat prices will deter use of the grain for feed and thus secure supplies for bakery and snack manufacturers in the long-run, according to an analyst.
Flowers Foods has expanded its bakery empire with the acquisition of certain Sara Lee and Earthgrains assets and trademarks in California and Oklahoma City from Grupo Bimbo subsidiary BBU, Inc, for an undisclosed sum.
High raw material prices and costly integration of Sara Lee operations led to a sharp net profit slump for Mexican bread titan Grupo Bimbo in the third quarter (Q3).
CSM’s soon-to-be axed bakery supplies business shined in the third quarter alongside a ‘satisfactory’ performance of the future bio-based business, its CEO said.
Twinkies-maker Hostess Brands says it hopes it will be able to exit Chapter 11 in a few months, but has warned employees in the Bakery, Confectionery, Tobacco Workers and Grain Millers International Union (BCTGM) that strike action will force it to liquidate...
Warburtons and UK grain cooperative Openfield have created two new roles to drive standards and connections throughout their joint supply chain in a volatile and challenging wheat market.
Premier Foods has split its bread business and upped sales in Hovis over the last quarter, but it has a lot more work to do and distribution is the sensitive issue that needs to be addressed, says an analyst.
While “there is no doubt” that revamping school lunches will benefit children’s health, the speed with which schools are having to implement the new rules has made compliance extremely difficult in the short-term, according to one child nutrition director.
Dispatches from the Whole Grains on Every Plate conference
Epidemiological studies reveal a clear association between increased wholegrain consumption and a reduced risk of colorectal cancer, cardiovascular disease, elevated blood pressure, type 2 diabetes and weight gain.
Dispatches from the Whole Grains on Every Plate conference
One of the liveliest sessions at last week’s Whole Grains on Every Plate conference in San Antonio was a myth-busting presentation from Pamela Cureton, clinical research dietitian at the Center for Celiac Research.
Archer Daniels Midland has snapped up a share of Australian bulk grains firm GrainCorp and has requested further discussions for a ‘potential transaction’.
Modern consumers want the best of all worlds when it comes to bakery and chocolate products, with quality & price, local & global, tradition & innovation, and pleasures & health existing together, according to results of a global survey...
DuPont Nutrition & Health has said it would increase prices globally across its DuPont Danisco hydrocolloids range by an average of 10 to 15%, citing increases in raw material, energy and fuel costs.
Smaller bakery and snack manufacturers will be forced to consolidate with stronger entities within the next six months as the eurozone crisis looks set to worsen and commodity prices remain high, an analyst says.
UK research institute Campden BRI says that getting the baking temperature right is almost as important as selecting the right ingredients in achieving high quality gluten-free products.
Debt-ridden Premier Foods has made a 'logical' decision to split its struggling bread arm from grocery in a bid to drive business forward, an analyst says.
Food manufacturers are beginning to realize that buying more GreenPalm certificates now might be the only way to stimulate enough production of sustainable palm oil to make fully traceable products economically viable in future, says the World Wildlife...
Walmart says it is confident it will reach its goal of using sustainably sourced palm oil for all of its private label products by the end of 2015, although it won’t give any details about how much progress it has made to date in North America.
Grupo Bimbo has opted to buy-back a bakery plant in Gran Canaria that had previously been sold off by Sara Lee in 2009 in a bid to drive a leadership presence in Spain.
Pressure is mounting for food manufacturers to move further into sustainable packaging and automation, according to Friedbert Klefenz, president of Bosch Packaging Technology.
Sustainability is nothing new for the bakery industry; the challenge is quantifying efforts and translating these to consumers in a comprehensive way, says AB Mauri.
Ingredients giant DuPont has developed an enzyme blend to meet consumer demands for improved sensory quality and clean label in wholemeal, wholegrain and added-fiber breads, it said.
Functional Technologies has received a letter of commitment from a global yeast production and technology specialist for initial production and supply of its acrylamide-preventing strains.
Bakery firms can cut costs with a new system that reuses hot gases emitted from ovens to heat and make water for an entire production facility, head of WP Green says.
A diet rich in buckwheat products would provide a daily dose of the sugar d-fagomine linked to benefits in the range of the active dose seen in supplemental studies, says a new study.
Speciality bakery firm Aryzta will push ahead in transforming its business into a customer-centric model to take a stronger hold on the global market, according to its CEO.
Markel Bakery heads up a new three-pronged business that will force ahead with global infrastructure, technology synergies and take a strong market hold, according to its CEO.
As foods become ever more complex, the need to be able to efficiently troubleshoot problems becomes even more critical. In this guest article, Wayne Morley, PhD, head of food innovation at Leatherhead Food Research, outlines his top 10 tips for efficient...
The American Bakers Association (ABA) says it is only a matter of time before “some form of a [sugar] reform amendment passes in the House”, although sugar producers say the US should learn some lessons from Europe and stop trying to fix something that...
The success of sorghum grain products could be dependent on emphasizing health benefits, local sourcing, and the sensory profiles, suggests new data from Kansas State University.
The Advertising Standards Authority (ASA) has rejected a complaint from the Real Bread Campaign about the advertising of ABF Grain Products’ Allinson brand loaves.
Adding rice bran to a rice flour-based gluten-free bread recipe could boost fiber content and improve the sensory acceptance and shelf life, according to researchers.
UK meat products firm Pork Farms has speeded up production line changeovers through installing Allen Coding Systems' carton coding technology at its factory in Shaftesbury, Dorset.
Ingredients firm AB Mauri has a patented technology for reduced-fat tortillas that opens up opportunities in a vastly untapped market sector, a company director said.
A Nuremberg-based packaging design firm has developed a prototype bread pack that it says keeps the product fresher for longer and also plugs environmental concerns.
Enriching breads with wheat bran, resistant starch and locust bean gum results in favourable tasting products but can reduce volumes and lengthen mixing times, study finds.
