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.
