The bio-based ingredients company - which is pioneering a proprietary upcycling process - has cut the ribbon on a new facility dedicated to the production of food-grade ingredient samples in compliance with FDA regulations.
Whether as daily delights or a moment of self-care, consumers are turning to bakery items in a range of flavors, including established classics and globally inspired tastes, as the overall market also provides better-for-you options, Sarah Hickey, senior...
When it comes to bread, bakers have had to choose between softness, moistness and resilience. Bread that was soft and moist typically lacked resilience; bread that was resilient and soft often lacked moistness; and so forth.
The UK-based supplier of breads and baked treats – formerly CSM Bakery Solutions – has added an office in Poland to its expanding footprint, already operating across 12 sites in seven countries.
Délifrance’s newest ‘Prove It’ market analysis examines the changes the breakfast market has gone through over the past few years and how bakeries should adapt now OOH (out of home) is picking up speed.
Baker & Baker is capitalising on the front-and-forward plant-based movement; Nestlé-backed Outshine is taking advantage of National Snack Food Month to launch a take-anywhere snack designed for both kids and adults alike; and a variety of US snack...
An 2020 Italian study has hinted that infants between 6- and 18-months have a 87% to 94% probability of carcinogenic exposure from weaning foods like biscuits.
Market researcher IRI estimates that 26% of space will potentially be ‘up for grabs’ in UK supermarkets when regulations impacting instore promotion and off-shelf display of high fat, salt and sugar (HFSS) products come into force next year.
Dawn Foods has expanded its range of Egg Free Glazes with the addition of Aftershine, an economical ‘just add water’ post-bake glaze that is suitable for vegans, vegetarians, flexitarians and all the lifestyles in between.
The California Raisin Marketing Board has released a white paper that explores the functional benefits of using raisins as a fat and sugar replacer in sweet baked goods.
Synergy has launched an innovative ingredient that will allow bakers to slash the fat and calorie content of treats like muffins, cakes, cookies and biscuits.
For the sixth consecutive year, baked-goods company Grupo Bimbo topped the Merco ranking of companies with the best corporate responsibility and governance practices in Mexico.
Researchers from the University of Belgrade have examined the large-scale production of biscuits fortified with apple pomace flour produced by a new low-cost drying method.
The San Francisco-based wholesale and private label bakery made a case for its madeleines and palmiers at the National Association of Convenience Stores (NACS) show last month – a first-time visit.
The Harry & David bakery, part of the 1-800-FLOWERS family, has refreshed its branding to reach a wider, more contemporary audience seeking everyday baked goods to special occasion gifts.
Dutch multinational Royal DSM is collaborating with French agro-industrial group Avril to create a unique plant-based protein to meet growing consumer demand for flexitarian, vegetarian and vegan diets.
Baked goods and snacks have a new dairy protein option from New Jersey-based AMCO Proteins. BakePLUS is said to be heat stable and highly soluble, preventing over-aeration common in pastries.
Entrepreneur Magazine’s annual Franchise 500 ranking included 17 US bakery franchises in total, with Cinnabon and Auntie Anne’s in the top 100 overall.
The Federation of Coeliac Associations of Spain (FACE) has pledged to use the European licencing system Espiga Barrada (the Crossed Grain Trademark) from 2020.
Bakers can use non-traditional flours and the fermentation process of sourdoughs to enhance the functional properties of baked goods without sacrificing any of the organoleptic, says study.
Analysts identify the trends shaping product development and consumer behavior in the baked goods market ahead of the International Baking Industry Exposition in Las Vegas this week.
Branding and innovation expert Claire Nuttall – who has worked with many global food and drink businesses – reveals her pick of the trends set to shape the global baked goods market in the coming 12 months.
Bread has seen a drop in popularity across developed countries due to health concerns, but pastries and cakes offer manufacturers a silver lining, according to a Euromonitor analyst.
Corbion Caravan has developed two ingredients that can replace powdered and whole eggs in baked goods at a time when manufacturers have been stung by sharp prices caused by the US avian flu outbreak.
Swiss firm Aston Foods has developed a vacuum cooling technology for large bakeries that can save time and money compared to conventional cooling towers, it claims.
Kampffmeyer Food Innovation has developed a highly nutritious wheat aleurone that plugs a market demand for healthy, good-tasting baked goods, according to its product manager.
Bread manufacturers can take advantage of changing breakfast habits among young consumers in the UK by expanding portfolios to include sweet baked goods, according to an analyst.
New flake ingredients, based on an ancient variety of barley, can extend the shelf life of multi-grain breads, rolls and bagels by a least 20 per cent, claims Kampffemeyer Food Innovation.
Danisco has been collaborating with a spray equipment manufacturer to offer bakery manufacturers in the US a tried and tested unit for applying its antimicrobial on baked goods such as flat breads and muffins.
A natural preservative can help extend the shelf-life of baked
products as well as maintain fresh flavor profile, according to its
manufacturer Vitiva.
Despite set backs to its global expansion plans, the Sara Lee
corporation has revealed that's its North American bakery division
still remains profitable.
Rising demand for berry fruits in bakery goods has led fruit
ingredient firm J.O. Sims to invest in new research and development
work to improve fruit functionality in these applications.
Cunning investment, joint ventures and an expanding foods division
have helped Irish baked goods and agribusiness group IAWS to
increase pre-tax profits by 19 per cent for the year to July. But
conditions in the agricultural sector...
SWF Companies has launched a new line of automated case packing
solutions for a variety of applications within the snack food and
baked goods industries.
