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?
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 US trend of skipping breakfast or eating it on the go hurts both cereal and packaged breakfast baked goods, according to an analyst behind a Packaged Facts report.
Being overweight risks becoming the norm in Europe, says a new report from the World Health Organisation (WHO), which blames widespread promotion of unhealthy foods and inactivity.
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.
Desserts business Indulgence Patisserie aims to create 25–30 jobs in the next three years after completing a new factory next to its existing Colchester facility.
Under new rules unveiled this morning and hailed by one food policy expert as "sensational", schools with 40% or more children eligible for free meals will be able to serve free breakfasts and free lunches to every student, regardless of income,...
Grupo Bimbo doubled its net profit for 2013 and totted up its highest ever EBIDTA – improvements that defined what its CEO described as a ‘pivotal’ year.
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.
Dispatches from Bakery Innovation Europe in Munich
One-third of all new bakery launches were sweet biscuits and cookies in 2013, the most popular on-pack claim was ‘no additives’ and the average price of baked goods rose, according to Innova Market Insights.
Puratos has added wild berries to its bakery fillings range to align with consumer interest in nutritional tasty ingredients and move away from watery, cultivated berries.
A majority of EU member states voted against approving a genetically modified (GM) maize variety for cultivation in Europe at a Council of Ministers meeting on Tuesday – but the Commission may still approve the crop under EU rules.
UK-based pasty maker Ginsters wants to re-engage with its core male audience through a £4m ($6.58m) advertising campaign but said the tone does not aim to be 'laddy' or alienate female consumers.
Hurdles in food safety, taste and consumer acceptance await on the London South Bank University’s quest to join two big food innovations: 3D printing and insect-based ingredients.
Park Cakes has rejected claims by the Bakers’ Food and Allied Workers Union (BFAWU) that its success in winning a multi-million pound contract from Marks & Spencer (M&S) was driving the firm’s bid to cut workers’ pay and conditions at its Oldham...
Few topics can spark a more spirited debate these days than gluten, and yet, as the Whole Grains Council/Oldways points out, misconceptions abound when it comes to gluten—especially within the larger scope of whole grains.
CHEWING THE FAT: TALKING REFORMULATION WITH LEATHERHEAD, PART II
Restructuring or repositioning ingredients is the future of salt, fat and sugar reduction in bakery, but these methods are being held back by a fear of the unknown, says Leatherhead’s formulation expert.
Reducing salt, sugar or fat in baked goods will always mean compromises so it’s important to ensure these concessions are minimal, says Leatherhead’s formulation expert.
AarhusKarlshamn (AAK), the Sweden-based oils and fat producer, has reported a 12% increase in operating profit in the fourth quarter (Q2), driven by recovery in its chocolate and confectionery fats division.
Bakers need to start thinking about concepts, packaging and branding ahead of formulation – like consumer packaged goods firms, says Nielsen’s bakery expert.
Brazil from other markets as opportunities lie across all age groups for snacks, cereal and bakery, although motivators remain different, says Canadean.
Cake and bread bakery goods manufacturer Finsbury Food Group predicts profit will be in line with market expectations in the first half of its current financial year, ended December 28 2013.
Bright Blue Foods aims to cut 57 jobs as it closes its Manchester bakery, which makes slab, loaf and Christmas cake, and shift production to other sites to improve efficiency.
The ambient bakery sector in the UK has been devoid of any innovation over the past few years and Bright Blue Foods is eager to change that, its CEO says.
Bakery products that promise satiety and contain natural sweeteners have huge growth potential as consumers consider healthy eating more holistically, says Leatherhead Food Research.
Gluten-free major Genuis is suitably busy with an ambitious international expansion plan as it moves into the United Arab Emirates (UAE), its commercial director says.
Reduces air bubbles in foam-sensitive creamy sauces
Semi-solid vegetable oils created using low-calorie sugars such as mannitol and sorbitol dioctanoates could provide alternatives to trans- and saturated fats, according to new research.
Australian food major Goodman Fielder has announced that it has sold its biscuits business to Green’s Food Holdings, a move in line with its strategy over the last two years to streamline its product portfolio.
Trans fats have been discussed for nearly two decades rendering the FDA’s extended comment period trivial in the grand scheme of things, says the innovation insights director at Datamonitor Consumer.
Tunisia, Iran, Serbia and Indonesia hold great promise for dry dessert mixes given that these markets have less chilled and frozen storage, an analyst says.
'Christmas and cakes: an Italian combo thanks to “pandoro”, the traditional Christmas cake which accompanies Italian consumers throughout the holidays together with the Milanese cake “panettone”.
Out of 24 applications, only six baked goods received Protected Geographical Indication (PGI) status this year from the European Commission with the rest yet to be processed.
Strong global wheat stocks and weaker prices have given bakers breathing space to innovate and manufacturers should continue investing in R&D in 2014 too, a commodities analyst says.
