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.
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.
The proteins in a formulation can drastically impact the quality and texture of gluten-free baked goods and therefore must be selected wisely, suggest researchers.
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.
Interchangeable frozen dough machines for the cookie sector enable manufacturers to cater to booming demands for fresh-baked cookies, Baker Perkins says.
Puratos Group has developed a line of multifunctional baked good fillings that can slash fat and improve shelf life while tapping into indulgence, its product manager says.
Korean food firm Samjo Celltech is set to begin production of sauces and seasonings at its new plant in the Chinese city of Weihai in eastern Shandong Province, the company said on Monday.
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.
Nano emissive coatings designed to protect the NASA shuttle are being used in industrial baking ovens to slash energy use, and patent-owner AMF Bakery Systems says the results are impressive.
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.
Removing negative ingredients like trans fats from bakery is still important for consumers but they are also looking for positive nutrition, says the research director of Packaged Facts.
There is a flurry of regulation and sustainability pressures facing bakers along with changing consumer tastes and retail demands – but how are bakers and equipment suppliers coping with these challenges?
A new Mintel report provides further evidence that the gluten-free market is being propelled by consumers avoiding gluten for perceived health benefits or as a weight management strategy rather than those with celiac disease or gluten sensitivity.
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.
Prunes hold bakery promise in Japan because they are fashionable and highly regarded for digestive health properties, but there are challenges in the US given the fruit’s image problem, says Sunsweet Ingredients.
The higher minimum wage set for the US state of California will see more bakeries turning to automation and robots, says bakery equipment supplier All Bake Technologies.
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...
European recommendations to reduce and label saturated fats have prompted DuPont to develop a liquid margarine with 60% less saturated fat for use in cakes.
Amid growing awareness in the US about reducing sodium in baked products, UK-based baking powder specialist Kudos Blends hopes to maintain strong growth across the pond with its zero-sodium potassium bicarbonate and low-sodium baking powders.
Celiac consumers care first and foremost about value for money; significantly ahead of sensory properties like taste and texture, finds new Leatherhead research.
The return of brands from the former Hostess stable including Devil Dogs, Ring Dings, Yodels and Drake’s Coffee Cake on Monday will be followed by several other Drake’s products in the coming days including Honey Buns, Blueberry Muffins, Banana Nut Muffins...
Egg replacers have been around for years, acknowledges the entrepreneur who has persuaded everyone from Bill Gates to the co-founder of PayPal to part with some serious cash to fund his plant-based egg alternatives. “But wait till you try ours.”
London’s US-style store chain Hummingbird Bakery is seeking firms interested in making Hummingbird branded ice cream, confectionery, and long shelf-life bakery.
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.
Fueled by growing health concerns and new-found awareness of lactose intolerance among the consumers, India’s non-dairy toppings segment is growing in strength.
North America and Europe can learn a lot about cakes from Japan – a market that is significantly advanced in terms of innovation in the field, says cake machinery firm Masdac International.
The US Food and Drug Administration (FDA) has been refused more time to enact the Food Safety Modernization Act (FSMA), signed into law by President Obama in January 2011.
General Mills’ iconic home-cooking brand Betty Crocker is supporting same-sex marriages - a risky but smart move for an essentially conservative brand, an analyst says.
A Minnesota-based firm making waves with anthocyanin-packed purple-corn ingredients says it has had significant interest from the snack food market, but is also talking to microbrewers, confectioners, and firms manufacturing everything from sourdough...
Boulder Brands, the firm behind two of the biggest names in gluten-free, Udi’s and Glutino, is talking to one of America’s largest coffee chains, and one of its largest donut chains, about launching gluten-free bakery items.
Eating a junk-food filled diet during pregnancy may affect the development of brain pathways in developing babies, permanently altering responses to foods that are high in fat and sugar, say researchers.
The azuki bean, also known as adzuki and aduki, is more commonly found in Japanese kitchens, yet has recently been creeping into the European culinary consciousness. With its high nutritional value and gluten-free potential, could it be the next big thing...
Hostess Brands may develop new cake lines with added fiber, wholegrain or even gluten-free variants and it's not afraid of competition, its president says.
Digestion may impact the antioxidant potential of wholegrain cereals and more human studies are needed to confirm their true activity, according to research.
There are no clear plans yet to lift Japan's ban on US western white wheat, a Japanese government official says following a meeting between its ministry and the USDA last week.
Bunge’s award-winning functional shortening has allowed manufacturers of bakery products to boost the nutritional profile of formulations, but a surprise discovery has led to a new application: Microwave pizza.
Bimbo Bakeries USA (BBU) will rise to the challenge of increased market competition following the re-entry of Hostess Brands last week, its president says.
