The future of in-store bakery is about being closer to the consumer, says Mono Equipment who has developed an easier rack system for baking front-of-house.
Sourdough is becoming increasingly popular in baking because of its versatility and ability to enhance flavor and texture as well as lengthen shelf life, says a food technologist.
Cambridge Engineered Solutions, has launched CamEDGE, a cageless spiral system conveyor belt for original equipment manufacturers (OEMs) selling primarily to the baking industry.
Special Edition: Powered up and packing nutritional punch
Bakery and milling business Hovis has won the coveted Training Programme trophy in the industry’s Oscars – the Food Manufacturing Excellence Awards (FMEAs).
Plant bakers will be able to save thousands in energy costs with an oven system that optimizes air flow and incorporates heat recovery, claims developer Campden BRI.
General Mills has developed a flexible package for chemically-leavened refrigerated dough that it claims is considerably cheaper than market options and ensures better baking quality.
Research and development into fermentation for flavors and texture will be just one of the focuses at Puratos’ €15m ($19.2m) global innovation hub, its R&D director says.
Finsbury Food Group, the cake, bread and bakery goods manufacturer, has acquired the Fletchers Group of Bakeries for £56M from private equity owner Vision Capital.
Bakery companies must have global strategies but act locally to solve consumer problems such as carb concerns and free from needs, says the innovation head of General Mills’ global bakery platform.
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.
Dispatches from Euro Fed Lipid Congress, Montpellier
With a growing pressure to reduce fats in baking scientists look at novel means of structuring fats and cite waxes oleogels and emulsions as potential alternatives, but this will depend on the market.
Bakeries are being forced to shrink the size of their sweet products, as weight-conscious consumers demand better quality desserts with less sugar and fewer calories.
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.
Ingredients major DuPont Nutrition & Health has developed an all-natural wheat starch that bakers can use to control mold growth – something that remains a hurdle for bakers, it says.
Haydens Bakery has restructured its operations by securing more contracts to safeguard jobs and prevent a similar situation to 2 Sisters’ Avana Bakeries site, where 650 jobs were at risk.
The number of UK consumers baking at home fell by 8% this year – a drop likely sparked by fears around sugar but one that could be remedied with stevia, says a Mintel analyst.
Stevia in bakery faces huge technical hurdles given baking temperatures and duration and it’s an area that warrants hefty R&D efforts, says the chief scientific officer of Stevia Leaf.
Surfacing Processing Ltd (SPL), a UK chemical cleaning company whose clients include Mars and Cadbury, is launching a bakery division after developing a non-stick engineered coating for bakeware.
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.
Fritsch is working on a filling machine that can pump stiff product like beans into baked goods; a development that could boost sales by 10-15%, its technical head says.
DISPATCHES FROM INTERPACK 2014: EXECUTIVE BAKERY ROUNDTABLE
Keeping up with consumer change, hunting out talent to align with trends and reacting strategically to global crises has to be top of the agenda, three bakery CEOs say.
There are significant opportunities to grow the Rudi’s Organic Bakery brand, both through increasing distribution and taking it into new categories, says its new owner, Hain Celestial.
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.
Governments, NGOs and consumers are driving change in the bakery sector, but how can industry keep up? What’s the next direction for healthy bakery? And will this future need to be regulated?
DISPATCHES FROM BAKERY INNOVATION EUROPE IN MUNICH
Health claims in bakery need science but communicating them remains challenging when the benefits cannot be directly perceived by consumers, says the research head at Vaasan Group.
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.
Park Cakes has rejected claims by the Bakers’ Food and Allied Workers Union (BFAWU) that its success in winning a multi-million pound contract from Marks & Spencer (M&S) was driving the firm’s bid to cut workers’ pay and conditions at its Oldham...
CHEWING THE FAT: TALKING REFORMULATION WITH LEATHERHEAD, PART II
Restructuring or repositioning ingredients is the future of salt, fat and sugar reduction in bakery, but these methods are being held back by a fear of the unknown, says Leatherhead’s formulation expert.
CHEWING THE FAT: TALKING REFORMULATION WITH LEATHERHEAD, PART I
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.
Bakery manufacturers can drive growth of packaged sweet baked goods by downsizing to smaller and single-serve packs for higher per unit profits, says the research director of Packaged Facts.
