Cakes & pastries

The ground breaking ceremony took place in Milton Keynes on April 2 and was attended by company executives, the local mayor and council executives

Brioche Pasquier to open first UK bakery

French patisserie specialist Brioche Pasquier has commenced work on its first UK bakery site; set to strengthen the company’s presence in the market, according its CEO.

Stephen Daniells and Shane Starling from FoodNavigator and NutraIngredients

Key Insights from Food Vision

Food Vision 2014: Bridge knowledge gaps, overcome change and work sustainably

By Kacey Culliney

What is the future of food? Simple communication of complex advances will be crucial, as well as picking up the pace amid a global population boom to feed the world nutritiously and sustainably, according to FoodNavigator and NutraIngredients senior editors.

Gluten-free in the Middle East is about 5-6 years behind Europe but has favorable demographics and is growing

Middle East: The next gluten-free boom?

By Kacey Culliney

 The Middle East gluten-free market is nascent but brimming with potential thanks to a young and wealthy consumer base increasingly interested in health and wellness, market experts say.

Marks&Spencer gluten free crumpets.

Systech Illinois wins first gluten free deal

By Jenny Eagle

Systech Illinois, which makes gas analysis instruments, has partnered with Ultrapharm gluten-free bakery to monitor its modified atmosphere packs (MAP).

BEMA: Flexibility and sanitation go hand-in-hand

By Kacey Culliney

Flexible bakery lines and equipment must always consider sanitation because these issues have converged, says the head of the Bakery, Equipment, Manufacturers and Allieds (BEMA) Association.

Fria should hold appeal in the UK market because it's a frozen range that covers many baked good items, its export manager says

Fria hungry for free-from expansion in UK

By Kacey Culliney

Scandinavian frozen free-from major Fria will ramp up its UK presence over 2014, focusing on major retailers in particular, its export manager says.

Sweet potatoes are rich in vitamins and iron so when used in cookies can play into healthy indulgence, says Datamonitor

DIGGING INTO INNOVATION & NPD WITH DATAMONITOR CONSUMER

Sweet potato cookies: The new way to indulge

By Kacey Culliney

Sweet potato should be seriously considered by cookie makers looking to tap into better-for-you indulgence, says a Datamonitor researcher.

Brazil's trade association wants world focus to be on the quality of industry, not football. Although one company says the World Cup has generated business interest in specialty baked goods

Dispatches from Europain 2014

World Cup Brazil: Good for Brazilian bakers?

By Annie Harrison-Dunn

The World Cup may well place Brazil in a global spotlight, but the world should see that the country has more to offer than football, carnivals and samba, according to a Brazilian trade association at this year's Europain.

Starch behaves differently in wheat breads and gluten-free and so manufacturers need to watch out, warns a gluten-free cereal expert

Professor: Gluten-free baking must not forget starch

By Kacey Culliney

Manufacturers working to develop high quality gluten-free bakery products must not forget how important starch is in the formulation and its reaction during baking, warns a professor.

Bakery Reformulation on Wednesday March 5 will bring you right up to scratch on everything you need to be thinking about when it comes to healthy baked goods

Decoding the future of healthy bakery

By Kacey Culliney

 Governments, NGOs and consumers are driving change in the bakery sector, but how can industry keep up? What’s the next direction for healthy bakery? And will this future need to be regulated?

Gluten-free bakery, oats the next big star?

Special Edition: Gluten-free

Could oats be the next gluten-free star?

By Kacey Culliney

Oats, when the supply chain ensures no cross-contamination, are a gluten-free cereal grain. So why haven’t we seen a flurry of oat-based gluten-free options in the global bakery sector? Are they a missed golden opportunity for gluten-free bakery?

If gluten-free bakery moves into mainstream retail space, careful considerations must be made, warn experts

Special Edition: Gluten-free

Riches in niches? The retail future of gluten-free

By Annie-Rose Harrison-Dunn

Should manufacturers look to move gluten-free products into the retail mainstream or does the segment’s future lie in its niche positioning?

Oxfam sustainability scorecard reveals ‘leaders and laggards’

Oxfam sustainability scorecard reveals ‘leaders and laggards’

By Caroline SCOTT-THOMAS

Leading food and drink makers including Nestlé, Unilever and Coca-Cola have made good progress in the year since Oxfam released its first Behind the Brands sustainability scorecard – and only one company made no progress, according to the NGO.

The ASA aims to especially look at food marketing aimed at kids

Food and drink marketing to kids under spotlight

By Rod Addy

The Advertising Standards Authority (ASA) is reviewing online food and drink marketing, especially to children, amid concerns about the rising incidence of obesity among young people. 

ABF reported that weak sugar prices had been offset by a strong performance from its Primark clothing business

Associated British Foods results undermined by sugar

By Michael Stones

Weak sugar prices will be offset by a strong performance of its budget clothing business Primark, according to Associated British Foods’s (ABF’s) pre-close trading statement, covering the first half of its financial year to March 1 2014.

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