The owners of Unifine Food & Bake Ingredients are seeking a buyer for the pastry ingredients supplier, with Royal Cosun saying it has retained an investment house to conduct a “comprehensive review of all strategic options.”
Kerry Group has strengthened its presence in Asia-Pacific region after acquiring General Mills’ Australian bakery businesses for a sum believed to be around €20m.
UK based specialty bread producer, Giles Foods, claims an expansion of its production facilities to the tune of £4.5m (€5.26m) will allow it to meet a hike in demand for its premium and artisan range.
Canadian baked goods and meat producer Maple Leaf Foods, has attributed its 2 per cent rise in adjusted operating earnings in the third quarter of this year to the higher costs of grains and meat proteins.
Computer vision offers benefits over conventional colour-measuring instruments for biscuit manufacturers in that it enables the analysis of the whole biscuit surface, and can effectively determine surface cracks and other defects, note Chilean researchers.
Evaluating ways of how to achieve sustainable consumption and production is the focus of the annual meeting of bakery industry suppliers trade group Fedima, which takes place in Barcelona this week.
Arla Foods Ingredients (AFI) has launched an egg-free glaze for bakery products that the company claims meets consumer demands and reduces raw material costs.
Increasing obesity in children in China will stimulate demand for healthier bakery and cereal products, claims Datamonitor in a new report that shows that China ranks fourth in new bakery product launches in the global market in 2009.
Collaboration between a bespoke e-learning course provider Desq and the Centre for Robotics and Automation (CenFRA) in the UK will soon allow operators in bakery manufacture and other sectors update their skills in robotics and automation remotely.
Bakery enzymes constitute the segment within the European food enzymes market with the greatest growth potential, claims a Frost and Sullivan market report.
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.
The inclusion of resistant starch (RS) and fibre blend in bake-off bread formulation induces a reduction in the specific volume of the bread and an increase of hardness while pectin negatively impacted on crumb structure, according to research from Spain...
Summer 2010 will the see the opening of a new innovation centre at a milled grain technology developer’s headquarters in Hamburg that is set to focus on R&D in the areas of health and nutrition.
Danisco has been collaborating with a spray equipment manufacturer to offer bakery manufacturers in the US a tried and tested unit for applying its antimicrobial on baked goods such as flat breads and muffins.
Limagrain Céréales Ingrédients (LCI) is highlighting the clean label credentials of its functional flours that can be used to help address some of the challenges faced by cake and pastry manufacturers.
Swedish bakery company Lantmännen Unibake said it is partnering with a Japanese frozen food company to leverage the power of an established distribution network to aid future market penetration for its bake off range.
Upgraded pneumatic clutch brakes that can withstand washdown could eliminate bacteria build-up and reduce downtime for bakery and other food processing operations that require repetitive stop-start torque control.
The second instaltment of the Baking Industry Exhibition at the NEC in Birmingham had a record number of attendees and proved to be particularly effective for small to medium businesses, with huge interest recorded at the craft baker stands, claimed the...
Baking industry requests for the modification of a croissant machine to also allow for baguette production has further widened the application possibilities of Rondo’s Curl and More equipment, claims the Swiss machinery developer.
Fluid shortenings infused with flavours have been proven in trials conducted by a renowned bakery technologist and meet the demand additive and GMO free ingredients from the bakery sector, claims the UK developer.
The industry trade show, BIE in Birmingham, will see the UK and Irish release of a range of environmentally friendly convection ovens, which the manufacturer claims are the result of a two year R&D project.
The trial phase on a starter that enables reprocessing of rejected bread has demonstrated its efficacy in reducing waste within the bakery facility, claims the Sonneveld group.
Dutch food group CSM has announced the acquisition of US based frozen bakery manufacturer Best Brands for $510m to strength its global position in the bakery supplies market.
Emerging markets continue to attract both food processors and equipment suppliers, with AMF Bakery Systems, a leading supplier of bakery equipment in North America, recently expanding its footprint in the Asia Pacific region.
Bakery manufacturers can gain a thorough understanding of the benefits of fortification of bread and other baked good products with vitamin D at a seminar next month which includes insights from the lead researcher in the field, claims supplier Lallemand.
Pava, a major Russian processor of flour and cereals, has developed a standard set of characteristics for its flour grade Zhitnitsa, with it said is rich in vitamin E and can help bakers provide healthier products to meet the growing demand for functional...
New technology can meet the trends for bake stable natural flavours in products such as pasta, snacks, bread, biscuits and pastries, claims the Swedish developer.
A new continuous oven can cut costs for large scale baked good manufacturers aiming to develop products to satisfy the growing demand for diversity and convenience, claims a leading bakery machinery developer.
IBA show organisers have hailed the success of last week’s event in Düsseldorf, Germany, as a “clear vote of confidence” in the baking sector and its resilience to the global downturn.
Extreme flexibility combined with high capacity and energy efficiency are claims made by manufacturers WP Kemper Bakery Group for its latest roll producing machine.
Cognis is launching a new blend of emulsifiers to give volume to cake mixes, concentrates and retail mixes that is said to be especially suitable fat containing batters and can withstand vigorous beating.
Caravan Ingredients has developed a new enzyme-based ingredient system which it claims can extend the shelf life of cakes, even those with a low fat content which tend to stale faster.
Puratos’ picturesque innovation centre in the UK has become a hub of customer activity following a major refurbishment, able to speed product development to short deadlines and meet very British bakery tastes.
A food pressure group in the UK is urging consumers to place stickers on plant produced bread in a move to highlight the unlabelled processing aids used in breads formulated by the 'big bakers'.
A partnership between UK manufacturer of hotplate baking equipment Sugden and US firm Forpak brings 'Grouper' stacking equipment to the market for reducing human contamination and labour costs.
A cash injection for frozen dough and lipid supplier Vandemoortele is set to boost the firm's business-to-business activities targeted at bakers and snack makers.
Alexir has introduced new loaf cake packaging which the company claims can help overcome the problem of stains on the casing after baking and cut down on the amount of packaging typically used.
Organisers of the baking industry's first online trade show - eBakery-Show International 2009 (www.ebakeryshowinfo.com) - have pushed the date back from 1 April to 1 August in response to the economic climate.
Two Belgium companies – one a bran technology specialist, the other an ingredients supplier in the bakery and confectionery area – have linked to develop bread and pastry products with digestive health benefits.
The Real Good Food Company has announced it is consolidating two of its businesses which serve the baking industry to stream-line its management team and build on innovation capabilities.
National Starch Food Innovation (NSFI) is launching a new specialty starch derived from tapioca, which is said to enable a 75 per cent reduction on the butter, margarine or shortening used in cakes.
Cutting the cost of cake-making by removing the use of eggs may be achievable by combining a hydrocolloid with a suitable emulsifier, says new research from India.