Bakers cannot sit back and be bombarded by negative messaging around bread anymore because there’s actually a huge consumer group who wants it, says the VP of Panera Bread bakery development.
Manufacturers of baked goods are reaching a point where calls to cut salts, fats and sugars in products are becoming detrimental to the quality of their products, a bakery manager has said.
More than 800 job cuts have been proposed at 2 Sisters Food Group’s Gunstones bakery and Avana Bakeries, previously owned by 2 Sisters and now owned by Utopia Foods.
Cake, bread and bakery goods manufacturer Finsbury Food Group expects to post full-year profit ahead of market expectations, thanks to market promotions and cost cutting, according to its pre-close trading statement for the year to June 28.
Australian retail major Coles misled consumers with false claims that its bakery products were ‘freshly baked’ in store when they were par-baked, the Federal Court of Australia has ruled.
Nanotechnology to deliver nutrients or flavors into bakery remains nascent, but that will change over the next decade, says RNI Conseil’s scientific and regulatory affairs senior consultant.
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.
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.
Despite that they account for a relatively small percentage of perishable dollar sales at most retailers, in-store bakeries are thriving, according to recent data from Packaged Facts.
Baking industry professionals have an opportunity to solve some pressing dough related issues, such as gluten-free and cleaning efficiency at WP Bakery Group's "Dough Weeks" event.
Traceable polymer additives and those that create subtle defects in plastic bakery trays should clamp down on the huge and costly issue of theft, their developer says.
Regionally produced specialty baked goods that use ancient grains hold promise for smaller German bakers, the president of the German Federation of Bakers says.
German bakeries are under increasing pressure to consolidate to survive in a saturated and fragmented market where retail and discount bakery is mounting, a business consultant says.
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.
Ingredients giant DuPont has developed an enzyme blend to meet consumer demands for improved sensory quality and clean label in wholemeal, wholegrain and added-fiber breads, it said.
Struggling Australian food firm Goodman Fielder has lowered its full-year 2012 (FY12) earnings forecast as costly restructuring of its baking units and rocky trading conditions slam revenues.
Bakery manufacturers in the UK are assessing ways to spice-up their product mix as adult consumers look for variety in their at-work lunchboxes and foreign bakery grows in popularity, according to a report from Keynote.
The plans by Dutch-owned bakery ingredients group CSM to sell parts of its European and American bakery supplies business puts far more jobs at risk than the 400 previously reported, a union official has told FoodManufacture.co.uk.
Linde Gases has launched a new high-capacity compact cryogenic spiral freezer designed to boost frozen food productivity, reduce the amount of liquid nitrogen used in the freezing process and lower maintenance and sanitation costs.
Norwegian firm Orkla Brands has announced the sale of its bakery unit Bakers to the retail group NorgesGruppen for an undisclosed fee as retailers augment their dominance on the Norwegian bakery market.
Allied Bakeries, part of Associated British Foods, is converting to 100 per cent recycled packaging for two of its Kingsmill brand bread products by recycling its 'virgin material' bread bag packaging off-cuts.
Bakery product supplier CSM has said it intends to close down a manufacturing facility at Oak Creek, Wisconsin, with about 100 redundancies, the company has said.
Pre-baked and freshly delivered products are among the fastest growing segments, while frozen dough and scratch mix products exhibit slow growth in a new analysis of the global bakery industry predicted to be worth around $410bn by 2015.
An upgrade to the instrumentation attached to a baked goods texture analysis system enables bespoke testing of baked products in a wide range of shapes and sizes, claims its developer, Stable Micro Systems (SMS).
The growth of single pack portions is a key driver for Bosch Packaging Technology in the application of its Module ++ approach across the UK biscuit and fragile baked goods market.
