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.
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.
GRAS approval of Functional Technologies' yeast strain should drive the push towards commercialisation and aid bakery and snacks manufacturers in the plight against acrylamide reduction, says developers.
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.
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.
Enzyme specialist Dyadic Netherlands has been awarded a €143,000 grant to develop commercial enzymes for the HealthBread Project, a two-year EU-funded research programme intended to develop nutritionally enhanced bread.
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.
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.
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.
Several Israeli bakery chains have been issued with charges by the anti-trust authorities over accusations of collaborative involvement in the price fixing of bread products and anti-competition activities.
Private equity firm Wind Point Partners has agreed to acquire Ohio-based Shearer’s Foods for an undisclosed sum – and has partnered with former Sara Lee CEO C.J. Fraleigh, who will take the helm at the private label snacks company.
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.
The addition fibre to partially baked and frozen breads could help to improve functional characteristics whilst meeting consumer demand for healthy foods, according to new research.
Stronger efforts are needed to educate the public about reasons for adopting a gluten-free diet, as many Americans are cutting gluten in an effort to lose weight, says Arizona State University professor Dr. Glenn Gaesser, an exercise physiologist and...
Kraft Foods has agreed to divest a controlling stake in its Back to Nature brand food business for an undisclosed sum ahead of the company’s split in October.
Consumers understand the health benefits of consuming fibre but knowledge on recommended daily consumption levels is low and industry must work to educate in this area, Sensus says.
Amid a mushrooming US gluten-free market, manufacturers are upping investments in media-savvy marketing pushes as they battle for sector space and cash returns in the increasingly lucrative sector.
Investment in packaging developments is especially apparent among bakery and snacks manufacturers and it is a trend predominantly fuelled by retail demands, according to a new report.
Prevalence of celiac disease in the United States may vary by ethnicity, with the highest prevalence among non-Hispanic whites, according to a new study published in The American Journal of Gastroenterology.
Australian food firm Goodman Fielder has denied rumours that a full buy-out by Asian palm oil giant Wilmar International is on the cards as it records big losses in 2012
Bakery and snack manufacturers can expect a higher wheat price in the coming months as the US drought has hit the maize market putting pressure on wheat supplies amid export concerns in Russia, says an analyst.
CSM clawed back some pre-tax profit losses from higher raw material costs and falling demand in its second financial quarter, but pre-tax profits remain down for the half year (H1).
Interest in cognitive benefits and claims is building in the food industry, with continued work to strengthen the science behind them, according to a leading nutritionist.
The US Department of Agriculture (USDA) is predicting substantial food price increases in 2013, if not sooner, due to the ongoing drought now affecting more than half of all US farmland.
On-going quality issues with high-fibre baked goods mean consumer acceptance of such products remains low, despite increased demands for healthy products, say researchers.
Penford Food Ingredients is injecting R&D efforts into allergen reduction and fat replacement formulations amid a soaring, lucrative ‘better-for-you’ US market.
A scientific review has suggested that wider knowledge on the role of sodium chloride in baked goods is needed should industry wish to reduce levels successfully with little disruption to quality and taste.
Penford Food Ingredients has launched a starch-based blend egg replacer targeting the ‘better for you’ bakery sector amid snowballing health and wellness demands and volatile egg prices.
Milled grains and edible oils specialist Bunge is now walking the talk when it comes to collaboration with the launch of a new state-of-the-art culinary center at its Ingredient Innovation Center in Bradley, Illinois, says its North American boss.
A new study has questioned advice to include quinoa in gluten-free diets for those with celiac disease, finding that some varieties may trigger symptoms.
Struggling Australian food firm Goodman Fielder has lowered its full-year 2012 (FY12) earnings forecast as costly restructuring of its baking units and rocky trading conditions slam revenues.
Manufacturers of everything from bread to sports supplements are now incorporating beta glucan-based ingredient Wellmune WGP into their products as consumer demand for immune health products grows, says brand owner Biothera.
Naturally antioxidant-rich coriander leaves improve the sensory and bakery characteristics of white bread significantly, while also prompting enhanced shelf-life, according to researchers.
National Starch Food Innovation has been granted health claims for its maize and barley ingredients and the firm’s EU regulatory manager said this should drive business within Europe and beyond.
Mexican bakery manufacturer Grupo Bimbo has established an alliance with Mercedes-Benz for eco-friendly vans that it claims will reduce operating costs by 30% compared to its last vehicles.
