Infrared ovens, reflective coatings and phase-change materials for freezing hold promise for improved energy efficiency in the baking industry, says the American Bakers Association (ABA).
Product Inspection for Bakers: Insight from Mettler-Toledo Part Two
Increased variety within the bakery sector is putting pressure on quality and safety management and means flexible product inspection programs are needed, says a specialist.
Bimbo Bakeries has splurged out $75m on land to build a bakery plant in Pennsylvania as it continues to invest heavily in securing a stronger grip on the Northeast region of the US.
Penford Ingredients has developed an egg white replacer that cuts costs, improves quality and plugs non-allergenic requirements in gluten-free bakery formulations, it 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.
Taura Natural Ingredients has developed a range of natural concentrated fruit pieces to specifically target and cater to the needs of artisan chocolatiers and bakers.
Brand owners must invest heavily in product development and target niche consumer groups to have a slice of the lucrative UK home baking pie, an analyst says.
UK research institute Campden BRI says that getting the baking temperature right is almost as important as selecting the right ingredients in achieving high quality gluten-free products.
Ingredient makers have been finding increasing opportunities in India’s bakery market, with consumers’ changing lifestyles driving the recent phase of growth.
US-based Markel Ventures has acquired Reading Bakery Systems, a designer and manufacturer of industrial baking systems for the production of crackers, pretzels, cookies and other baked snacks.
The Food and Drug Administration (FDA) has amended food additive regulations to allow bakers to significantly increase levels of vitamin D in bread and make ‘High’, ‘Rich In’ or ‘Excellent Source Of’ claims if they use a vitamin D2 bakers’ yeast.
The addition fibre to partially baked and frozen breads could help to improve functional characteristics whilst meeting consumer demand for healthy foods, according to new research.
North American equipment firm Reading Bakery Systems has introduced a snack processing machine capable of handling multiple sheet snack varieties, which it claims cuts costs for manufacturers and allows flexibility.
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.
A new, larger integrated baking facility will enable food giant, Cargill, to cope with increased demands for speciality, complex bakery products, it said.
National Starch Food Innovation has strengthened its presence in Turkey by clinching a formal deal with distributor Univar to reach more customers in the country.
The European Food Safety Authority (EFSA) has found the highest levels of exposure to mineral oil hydrocarbons (MOH), a possible health hazard, in bread and rolls in an opinion issued yesterday.
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.
The US market for in-store bakeries is rising year-on-year with no decrease forecast, according to a report from the International Dairy, Deli and Bakery Association (IDDBA).
Specialty chemicals firm Budenheim has opened a Sodium Aluminium Sulphate Anhydrous (SAS) production line in Mexico that it says is the largest in the world.
Food equipment firm The Middleby Corporation has acquired the assets of Turkington USA, a manufacturer of automated baking equipment located in North Carolina.
Ingredients firm National Starch has launched a gluten-free flour that it claims can boost dough hydration and improve functionality compared to gluten-free starches typically used in premium bakery goods.
AMF Bakery Systems has completed the undisclosed acquisition of Baking Technology Systems (BAKETECH), the US-based supplier of ovens and other related equipment to high speed bread and bun bakeries.
The ubiquitous aluminium foil pastry tray could be replaced by a more environmentally-friendly alternative in many industrial bakeries, following the launch of a new paper bakery tray by food industry container supplier Nicholl Food Packaging.
Punishing rises in input costs, cautious consumers and a predicted rise in capital gains tax will drive further consolidation in the US bakery sector this year and next, packaged bakery giant Flowers Foods has predicted.
Processing equipment manufacturer Baker Perkins has redesigned the dies for its Accurist and Accurist2 dough dividers to reduce downtime, oil consumption and dough waste. The company said bakers who replace their existing dies with these new dies can...
DKSH Holdings Ltd, the Swiss market expansion services group, has invested in a new innovation centre in Thailand as part of an initiative to introduce new concepts and ingredients to the local confectionery and bakery industry.
Puratos is launching its bakery enhancers in the Middle East and in Asia in response to growing demand for “western type” cakes with a long shelf life, said the firm.
Convenience, global flavors, and premium products are leading new trends in the bakery sector, according to a new report from the Center for Culinary Development (CCD) and market research organization Packaged Facts.
A new margarine blend for bakery products contains 10 per cent less saturated fat than its predecessor, but without altering taste or performance, claims CSM.
Special Edition: alternatives to carbon heavy processes
Little industry interest in scaling up alternatives to the energy intensive conventional stoving method for jellies parked a UK agency’s bid to develop a microwave based method but low carbon technology projects in dairy and bakery are taking off.
Special Edition: Alternatives to carbon heavy processes
A novel combination of microwave and infrared heating technologies can drastically cut energy usage and cooking times during bread production, according to the results of a new Swedish-based project.
Ulrick and Short has strengthened its Synergie range of ingredients with two new starches to help the bakery industry improve the quality of batters – and therefore of finished products.
The fresh bread section of Irish business, Gallagher's Bakery, has been bought out by its former owner from Swiss company Aryzta, who announced last month that 124 jobs would be lost at the facility in Donegal following the closure of its frozen...
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.
