Cakes & Pastries

Johnson: 'We intend to expand production'

Cake manufacturer pumps millions into production

By Rod Addy

Bright Blue Foods, formerly McCambridge Foods’ cake business, is investing millions in its facilities in Poland and Blackburn, having secured new funding and renamed itself, according to ceo Andrew Johnson.

UK wheat planting for 2014 will be up 22% on this year - good news for suppliers and bakers, an analyst says


Wheat woes over? UK exports and lower prices to return

By Kacey Culliney

Two years on from the disastrous UK wheat harvest, wheat processors and bakers should see the market return to healthy yields and prices, according to a cereals analyst.

Improving dough strength, processing stability and shelf life are contributing towards an overall goal to tackle global food shortages, DuPont's bakery team says

DuPont tackles global food shortage on micro level

By Kacey Culliney

DuPont’s bakery team is focused on tackling waste by improving shelf life and processing, as part of a broader vision to manage an imminent global food shortage, it says.

Campden BRI: Lipase, amylase and xylanase enzymes could cut costs for bakers

Special Edition - Minimizing costs through ingredients

Enzymes have money-saving potential, says Campden BRI

By Oliver Nieburg

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.

Bakers have started to, and should, look beyond ingredients to cut costs, two experts say


On the cheap: Bakers must look beyond ingredients to cut costs

By Kacey Culliney

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.

'Consumers don't understand the difference between partial hydrogenation and full hydrogenation,' says Bunge innovation director

Bunge: Consumer concerns on hydrogenation prompted R&D

By Kacey Culliney

Bunge has developed a patented trans-free bakery shortening without the hydrogenation process in reaction to consumer concern over ‘hydrogenated’ oils on the label, its innovation director says.

Europe accounts for 32% of the global yeast market

Global yeast market could be worth $5.1bn by 2016


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.

Roquette microalgae flour hope after Solazyme split

Roquette talks algae hope after Solazyme split

By Kacey Culliney

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.

Green baking: Zero-energy use the future goal


Air Management Technologies: ‘Our goal is to have a zero-energy bakery’

By Kacey Culliney

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.

“There is a general appetite and interest in changing among bakers, but they don’t always move at the speed the government wants,” said Al-Karim Govindji, Carbon Trust


Energy efficiency: Cost first, carbon second

By Kacey Culliney

The baking industry is acting on energy efficiency but cost comes first and this can block speedy progress, says the Carbon Trust.

The level of opportunity in the US is huge given the vastness and variety in the bakery sector, Arla Foods Ingredients says

Arla launches whey proteins in US bakery market

By Kacey Culliney

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.

Parents seeking balanced approach to nutrition in bakery: Cargill

Parents seeking balanced approach to nutrition in bakery: Cargill

By Maggie Hennessy

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...

IBIE 2013 Educational Sessions: What not to miss

IBIE teaser: You’re never too old, or big, to learn…

By Kacey Culliney

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’…

United Biscuits McVitie’s Christmas cake range

United Biscuits unveils McVitie’s Christmas cake range

By Kacey Culliney

United Biscuits has revealed its UK Christmas cake range – including some old favorites like Jamaica Ginger Cake and Galaxy Mistletoe Kisses, along with a new Irish cream cake bar. The UK firm hopes to tap into the lucrative Christmas cake category that...

Cronut success spurs flurry of trademark claims

Cronut trademark scramble

By Annie-Rose Harrison-Dunn

Hot new trend? Not so new, says an Ohio baker who claims to have been making doughnut-croissant hybrids since 1991.

New robotic system uses 3D vision and lasers to accurately ice cakes

The robotic icing on the cake

By Annie-Rose Harrison-Dunn

Quasar Automation has completed the development of its 3D vision and laser robot that is set to shake up the previously labor intensive manual operation of icing cakes.