Biosphere Industries and Sealed Air have developed a completely biodegradable range of trays and pans specifically for bakery use, designed to be used throughout product manufacture from freezer to oven to table.
Bakery products have underlined the overall resilience of UK-based processor and retailer Associated British Foods (ABF) despite what the company calls ‘steadily worsening economic conditions’ during the 2008 fiscal year.
Cargill has developed two new stabiliser ranges, including one for use in remotely prepared icings, which it claims simulate the easy-application properties of direct use icings.
MIWE has developed a heat recovery system which could provide bakers with significant energy savings by converting up to 25 per cent of energy used in baking back into hot water.
Researchers at Campden BRI have devised a way to measure eggs’ performance during cooking which they say could lead to the discovery of the perfect egg for use in bakery products.
European biscuit makers seeking to start, or increase, medium scale production of US style brownies and cookies can implement a mixing-to-cooling line from Baker Perkins.
The drive to reduce salt has introduced further obstacles for the baking industry to control water activity, which is a major contributor to a product’s characteristics.
AB Enzymes has adapted the focus of its baking enzymes range to focus on how they provide solutions to the rising raw material costs that dog the baking industry.
A product reformulation provides naturally derived icing for use in toppings and eye-catching decoration on baked goods, according to supplier BakeMark.
Improved barrier protection against water and oxygen, through the
ultra-sonic application of nano materials to bio degradeable films,
is the focus of a $140,000 research project due for completion
this September.
Bakery ingredients company CSM opened a new innovation centre in Germany yesterday to focus on developing bakery ingredients for the international market.
New opportunities are opening for the US bakery industry as
consumers become more health-conscious mirroring trends in Europe,
according to a recent report by consultancy Frost & Sullivan.
Fritsch launched its new filling machine for baked goods at
Interpack this week, with design innovations including an
integrated control cabinet and improvements on accuracy and
hygiene.
Ocean Spray is continuing to push into the Asia-Pacific
bakery market with a new partnership with Taiwan-based baker
ChiaTe, the company announced yesterday.
A new cableless video system allows bakery manufacturers to inspect
the inside of their oven using only the oven's own conveyor belt
and a camera, the manufacturer claims.
In financial news, Canada Bread keeps profits steady through frozen
bread sales, Campbell suffers from high input and commodity costs,
and Barilla may be looking to sell its German bakery division.
US industrial machinery group Illinois Tool Works is to buy
Peerless Machinery, a producer of mixers and other equipment for
the bakery sector, adding to its stable of food processing
machinery brands.
Heavyweights in the bakery industry are this week showcasing their
latest innovations in Orlando, Florida, at the International Baking
Industry Exposition, where millions of dollars of deals are
expected to close over the next four...
Cognis has developed a new Lametop 500 line of emulsifiers for the
European bakery industry that it says is more sophisticated than
previous offerings and can improve product volume at a lower cost.
Ingredients specialist DSM is helping bakers target the lucrative
health-conscious market with its newest enzyme product, designed to
overcome the typical obstacles associated with producing high fibre
breads.
UK sugar processor British Sugar has developed a new line of
moisture-resistant sugar to its dry ingredients range for bakers,
which it claims can prolong shelf life and improve product quality.
Bakery ingredients manufacturer Royal Cosun has added to its global
businesses with the acquisition of supplier Atlanta Dethmers -
allowing the Dutch company a bigger share of the ingredients
market.
Bakers could soon be benefiting from new technology developed to
ensure high standards of product quality and appearance are met
while maximising efficiency, cutting costs and reducing waste.
The UK baking industry has seen significant changes over the past
year, in particular in the cake market as larger food processors
jostle to consolidate their position in the lucrative sector,
according to a new report.
Ingredients manufacturer DSM has developed a new enzyme for the
cake and pastry industry which promises to cut raw material costs
while improving product quality.
BakeMark UK is set to extend its range of branded cookies with a
new product to be launched at this year's IFE trade fair which the
company hopes will tune into the consumer trend of US-style bakery.
Low fat varieties of peanut flour - a common ingredient in many
baked goods - can improve food texture and efficiency during the
baking process, according to scientists from the US Agricultural
Research Service (ARS).
Scientists have devised a means of preventing contamination of
commercially baked bread - helping manufacturers to minimise the
loss caused by spoilage and halt the common problem of 'ropey
bread'.
A new type of liquid crystal polymer (LCP) for industrial and
consumer cooking and baking is more efficient than metal,
increasing productivity, its manufacturer claims.
UK group Associated British Foods (ABF) has taken full control of a
yeast and baking ingredients venture in the Philippines, previously
part-owned by Pilmico Foods, clearing the way for an expansion of
the business.
UK R&D group, the Camden & Chorleywood Food Research
Association (CCFRA) is offering a food science course to bakery
manufacturers in order to boost their optimisation of raw materials
and increase productivity.
The incorporation of the baking ingredient xylanase which improves
the quality of bread but is frequently inhibited by wheat could now
become easier for bakers following research into the problem.
German equipment firm MIWE has launched new oven technology
allowing bakers to create stone baked loaves without the lengthy
processing times associated with that type of baking.
Baking machinery maker Fritsch has introduced a new version of its
dough sheeting system Rollfix - allowing it to accommodate thicker
dough sheets and speed up process times.
A year of acquisition and investment has proved profitable for UK
bakery company Finsbury Foods but now the group plans to further
build sales by targeting the growing health sector.
An ingredients firm has developed honeycomb that is more resistant
to the baking process - making it stable enough for inclusion in
products such as muffins and cakes.
