Bread

Two categories are trending in baking right now, according to Lesaffre's Bill Hanes: pizza and sweet baked goods. Frozen pizza is one area that Delavau has focused plenty of attention. Pic: Getty Images/Adrian Black

A year with Lesaffre propels Delavau into ‘clear label’ future

By Kristine Sherred

The baking ingredients company has leveraged its food science expertise to complement its parent company’s commercial reach. We spoke to both companies at the International Baking Industry Expo (IBIE) about what’s trending in bakery, and it reaches beyond...

The Soreen vegan individually wrapped Banana Loaf Bar. Photo: Soreen.

Soreen launches vegan Banana Loaf Bars

By Jenny Eagle

Soreen has expanded its convenience snacking range with the launch of its Banana Loaf Bar, an individually wrapped snack-sized version of the brand’s Banana Malt Loaf.

Spain has tightened up its bread definitions. Pic: ©GettyImages/JackF

Spanish law reform tightens bread definitions

By Gill Hyslop

A new law came into force in Spain on July 1 2019 that restricts the classifications of ‘wholemeal’, ‘sourdough’, ‘artisanal’ and ‘multicereal’ bread.

Citrus fruits are ‘distinctively’ high in vitamins, minerals and nutrients. Pic: Getty Images/bhofack2

Citrus peel boosts fiber and shelf life in bread: Study

By Kristine Sherred

A study published in Frontiers of Nutrition revealed that adding 2% of blood orange and lemon fibers to wholewheat durum flour was a viable approach to producing high-fiber bread with respectable shelf life.