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    <loc>https://www.bakeryandsnacks.com/Article/2026/07/29/flour-specifications-why-traditional-tests-no-longer-predict-baking-performance/</loc>
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      <news:publication_date>2026-07-29T07:42:04.597Z</news:publication_date>
      <news:title><![CDATA[Why traditional flour specifications may no longer predict performance]]></news:title>
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      <image:caption><![CDATA[Flour functionality depends on far more than protein content, with starch, enzyme activity and dough rheology all influencing baking performance.]]></image:caption>
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    <loc>https://www.bakeryandsnacks.com/Article/2026/07/29/hovis-bakeries-what-the-abf-hovis-deal-means-for-the-future-of-uk-bread-manufacturing/</loc>
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      <news:publication_date>2026-07-29T07:32:35.763Z</news:publication_date>
      <news:title><![CDATA[Hovis Bakeries: Can Britain’s biggest bread shake-up revive its struggling loaf market?]]></news:title>
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      <image:caption><![CDATA[Britain's bread market is evolving as manufacturers respond to changing consumer preferences, rising costs, supermarket pressure and growing demand for healthier, premium bakery products.]]></image:caption>
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  <url>
    <loc>https://www.bakeryandsnacks.com/Article/2026/07/28/why-grupo-bimbo-is-not-afraid-of-private-label/</loc>
    <lastmod>2026-07-29T07:36:02.824Z</lastmod>
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      <news:publication_date>2026-07-29T07:36:02.824Z</news:publication_date>
      <news:title><![CDATA[Grupo Bimbo: The bread giant that isn’t afraid of the store brand]]></news:title>
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      <image:caption><![CDATA[Store brand bread has become one of the fastest-growing parts of the US grocery aisle.]]></image:caption>
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