Bread

New heat recovery system saves money: WP Green

Dispatches from IBA 2012

New heat recovery system saves money: WP Green

By Kacey Culliney from Munich

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.

Buckwheat (Fagopyrum esculentum). Photo by K.G.Kirailla

Buckwheat benefits linked to d-fagomine content

By Stephen Daniells

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.

AMF, Tromp and Reading: The three-pronged bakery powerhouse?

Dispatches from IBA 2012

AMF, Tromp and Reading: The three-pronged bakery powerhouse?

By Kacey Culliney from Munich

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.

US sugar prices are kept artificially high, claims the ABA

Bakers: US sugar prices are still 50-75% higher than world prices

By Elaine WATSON

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...

Pork Farms on a roll with carton coder

Pork Farms on a roll with carton coder

By Rod Addy

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.

Reduced-fat tortillas hold untapped opportunities, says AB Mauri

Dispatches from IBA 2012

Future opportunities in low-fat tortillas: AB Mauri

By Kacey Culliney from Munich

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.

Looking into what fibres impact end bread quality...

Fibre-enrichment formulation challenges: Study

By Kacey Culliney

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.

USDA notes an 11% drop in global wheat trade

Global wheat trade down 11%: USDA

By Kacey Culliney

Tightening supplies and price surges have led to a slowdown in global wheat trade, according to the latest USDA report.

Could soy protein boost frozen dough quality?

Could soy protein boost frozen dough quality?

By Stephen Daniells

Adding soy protein to the formulation recipe for dough may enhance the quality of the product after freezing, suggests new research from Ohio State University.

Ginseng disrupts end quality in bread and cookies

Ginseng doesn’t bake favourably: Study

By Kacey Culliney

Ginseng powder used in bread and cookie formulations adds nutritional punch but significantly reduces end product size and volumes, a study finds.

The goodness of wheat, unlocked...

‘We unlock the power of wheat’: Kampffmeyer

By Kacey Culliney

Kampffmeyer Food Innovation has developed a highly nutritious wheat aleurone that plugs a market demand for healthy, good-tasting baked goods, according to its product manager.

Industry is striving to bake up healthier breads

The healthy bread loaf: Review

By Kacey Culliney

Fibre, prebiotics, quinoa and omega-3 are just some of the ingredients manufacturers are formulating into bread as health commands a hold on the sector.

Markel Ventures acquires Reading Bakery Systems

Markel Ventures acquires Reading Bakery Systems

By Rod Addy

US-based Markel Ventures has acquired Reading Bakery Systems, a designer and manufacturer of industrial baking systems for the production of crackers, pretzels, cookies and other baked snacks.

American Bakers Association: 'FDA regulatory change will allow American bakers to claim their products as 'High', 'Rich In' or 'Excellent' sources of vitamin D'

Regulation change could help turn bread into key source of vitamin D

By Elaine WATSON

The Food and Drug Administration (FDA) has amended food additive regulations to allow bakers to significantly increase levels of vitamin D in bread and make ‘High’, ‘Rich In’ or ‘Excellent Source Of’ claims if they use a vitamin D2 bakers’ yeast.

Cookies show promise for global growth

Latin America and Asia to dominate global bakery

By Kacey Culliney

As bakery growth flattens in Western economies, Latin America and Asia Pacific are two emerging markets that are set to dominate global bakery growth, an analyst suggests.

Maize-based nut substitute targets allergen-free market

Maize-based nut substitute targets allergen-free market

By Caroline Scott-Thomas

Limagrain Céréales Ingrédients (LCI) has introduced a maize-based nut substitute ingredient to add a nutty taste and texture to food products without introducing nut allergens to food facilities.

Stern-Wywiol Gruppe is showcasing several ingredients for bakery applications

Stern-Wywiol Gruppe targets Asia

By Rod Addy

Stern-Wywiol Gruppe is targeting the Asian market with a range of new applications for flour treatment and fortification as well as other existing ranges.