Bakery products that promise satiety and contain natural sweeteners have huge growth potential as consumers consider healthy eating more holistically, says Leatherhead Food Research.
From innovations in gluten-free, fat replacement and fiber, to fast-paced, flexible line and packaging developments, BakeryandSnacks’ 2014 editorial calendar of special editions covers hot button topics impacting the global bakery, snack and cereal sector.
DuPont’s bakery team is focused on tackling waste by improving shelf life and processing, as part of a broader vision to manage an imminent global food shortage, it says.
SPECIAL EDITION: MINIMIZING COSTS THROUGH INGREDIENTS
Rather than innovative formulation changes to manage costs, bakers across the globe are instead going back to basics and cleverly sourcing commodities.
Baking blueberries could lead to changes their polyphenol content, and alter the potential health benefits of the 'superfood', according to new research.
Interchangeable frozen dough machines for the cookie sector enable manufacturers to cater to booming demands for fresh-baked cookies, Baker Perkins says.
Korean food firm Samjo Celltech is set to begin production of sauces and seasonings at its new plant in the Chinese city of Weihai in eastern Shandong Province, the company said on Monday.
Puratos Group has developed a line of multifunctional baked good fillings that can slash fat and improve shelf life while tapping into indulgence, its product manager says.
Automotive specialist SAS Automation dived into the bakery sector three years ago and says it plans to be a major player in de-panning within the next two.
The pressure from the world of retail for bakers to go green and reduce environmental impact has never been tougher and is a “cultural change” for industry, the president of BEMA says.
Nano emissive coatings designed to protect the NASA shuttle are being used in industrial baking ovens to slash energy use, and patent-owner AMF Bakery Systems says the results are impressive.
US-based Air Management Technologies was among the winners for IBIE’s B.E.S.T. in baking awards that acknowledges efforts in sustainability. In this exclusive video, its president says the ultimate goal is to slash energy altogether.
Canada Bread has established an independent committee to protect business as parent company Maple Leaf considers selling its 90% stake in the bread firm.
Arla Foods Ingredients is focused more on functionality than ‘all natural’ for the US launch of its whey proteins for bakery, its global sales manager says.
London’s US-style store chain Hummingbird Bakery is seeking firms interested in making Hummingbird branded ice cream, confectionery, and long shelf-life bakery.
North America and Europe can learn a lot about cakes from Japan – a market that is significantly advanced in terms of innovation in the field, says cake machinery firm Masdac International.
Manufacturers could reduce baking times by 20% with financial and environmental benefits for baking companies as it may help to reduce gas usage in the production process.
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.
The Bakery, Confectionery, Tobacco Workers and Grain Millers International Union (BCTGM) says its members should be a part of the newly launched Hostess Brands business given their expertise.
The bakery sector has taken strides in gluten-free, but there remains immense potential for in-store bakeries to better tap into the sector, says UK ingredients firm Ulrick & Short.
Superior eating quality in donuts, cakes, pastries and muffins can be extended to 45 days or more with a new enzyme blend, according to Caravan Ingredients.
The Australian Competition and Consumer Commission (ACCC) has begun legal proceedings against supermarket chain Coles for alleged false, misleading and deceptive bakery claims.
Linpac Packaging has developed a range of hinged bakery boxes which are lighter than previous designs to ease the eco-tax burden on retailers and manufacturers across Europe.
Tray-Pak Corp., a Reading, PA-based company that provides custom thermoform packaging to baked good firms and other food producers, has attained a high achievement score from the American Institute of Baking International (AIB).
Regionally produced specialty baked goods that use ancient grains hold promise for smaller German bakers, the president of the German Federation of Bakers says.
Quasar Automation is designing an ultrasonic cutting device for a range of applications, including tray bake cutting and portioning, which it claims offers considerably more flexibility than previous systems.
The boss of a British bakery firm is taking on Danish and French apprentices because she claims there is little interest or support from colleges or government to devise schemes for British youngsters.
United States Bakery has won the auction for the Sweetheart, Eddy’s, Standish Farms and Grandma Emilie’s brands as part of the sell off of chunks of the Hostess Brands empire.
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.
Sunsweet Bakery has launched a new line of purple colored plum-infused baked goods that offer a tasty, new experience with a ‘myriad of health benefits’, it says.
