German flour improvers specialist Muhlenchemie has many years' experience in the fast-growing bakery markets of Africa and the Middle East - but each country and bread-eating culture requires a slightly different approach.
Danisco is launching two new bakery enzymes for keeping different types of bread fresh for up to 10 days, billed as a change in the previous one-enzyme-fits-all approach to anti-staling technology.
Rank Hovis is to increase the price of flour by £89.37 per tonne, effective 6 September, Lawrence Watson, head of sales and marketing, revealed exclusively to our sister publication British Baker earlier this week.
French bakery ingredients firm Eurogerm is chasing the high potential Asian market, and has entered an agreement with Japanese flour miller Nisshin Seifun to target it effectively – including a 15 per cent share sale.
Both xanthan and xanthan–guar gum blend incorporated into rice cake production can help manufacturers overcome some of the structural challenges involved in gluten free bakery, claims a new study.
A computational fluid dynamic (CFD) model that tracks the temperature and moisture profile during the bread baking process could enable efficient crustless bread production and reduce bread wastage, claims a new study.
Heat degradation of folic acid during baking is between 21.9 per cent and 32.1 per cent with bread type being an influencing factor, claims a new Irish study aiming to quantify the reduction of the nutrient during the production process on a pilot scale.
A new white wheat concentrate brings brings taste and colour benefits, claims its producer, Limagrain Céréales Ingrédients (LCI), part of Groupe Limagrain, the EU’s largest seed breeder.
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...
Fine tuning of the blade technology behind its band slicers means that they can now provide cleaner cuts, continuous operation and less waste, claims a US supplier that is set to conduct trials with leading UK bread makers.
UK speciality bread manufacturer Country Style Foods has received a fine and was also ordered to pay costs after a court found that it failed to protect a worker and ruled that the firm has been in breach of equipment regulations during an incident at...
A new salt replacer for bread and other baked goods is derived from fermented wheat germ to also optimize the nutritional profile of the product, claims the supplier.
British retailers have been criticised over the energy ineffiency coupled with the use of processing aids and artificial additives in in-store baked bread, which constitutes 17 per cent of bread bought in the UK.
Croissant makers are set to benefit from new equipment that enables tip control, as well as bending and pinching of the product at up to 120 strokes per minute, says Rademaker.
The state Senate of New Mexico has voted to implement a food tax that applies to nearly 40 percent of foods sold in the state in order to help balance the state’s budget.
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.
Assured Food Standards (AFS) administrators will meet with Premier Foods with a view to including the Red Tractor logo on Rank Hovis products, although further developments will take time, they say.
Production has started at the new Glocken Bäckerei facility in southern Germany, which took 15 months to build and aims to process 36,000 tonnes of flour annually using sustainable heating methods.
Baker Perkins has developed a new control system for its Tweedy mixing systems to help high volume bakers improve process efficiency and product quality.
Exposing Baker’s yeast to a salt solution prior to bread baking can improve the volume, texture, taste, and aroma of the finished product, says a new study.
Solae has released a new soy fiber ingredient for use in tortillas and flat breads to increase shelf-life, yield, and provide cost-savings, while also tapping in to consumer demand for healthier products.
Mühlenchemie is launching a new enzyme blend to help compensate for fluctuations in flour quality, increase volume of baked goods, and reduce emulsifier use.
WRAP and Premier Foods plan to work together in the UK to discovery why consumers throw away so much bakery food and formulate a strategy to tackle the problem.
Eating a high-fibre breakfast from rye may increase feelings of satiety and lead to reduced food intake later in the day, says a new study from Sweden.
Formulating breads with one quarter of current levels is possible without detrimentally affecting the rheological properties and the performance of the dough, says a new study from Ireland.
FoodNavigator's Snack Size Science brings you the week's top science every two weeks. This week we look at how to make chocolate cake healthier, and boosting the nutritional profile of gluten-free bread.
Tapping into growing demand for foods with greener credentials, Kingsmill has become the first major bread brand to tackle lifecycle emissions by employing the Carbon Trust's carbon reduction label.
Australian bakers have until October 9 to replace all regular salt with iodised salt when making bread products, as the Australian government attempts address an iodine deficiency that has been noticed among sections of the country’s 22 million inhabitants.
A quality control instrument for flour from French firm Chopin Technologies could play a key role in ensuring flour performance matches customers' expectations in a finished product, attendees heard at a recent conference in Paris.
Puratos’ CEO talks about consumers’ tastes for bread and patisserie – past and present – and how to ensure the skills needed to work with ingredients are available in every global market.
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'.
Replacing 5 per cent of the flour in bread with inulin could boost the nutritional content of white bread without detrimental effects on the sensorial profile, says a new study.
Pressure continues on the bakery industry to design solutions to combat food waste as figures reveal that UK consumers bin seven million slices of bread every day.
Figures released this week suggest the popularity of bread and bakery products prevails with UK consumer spending rising to £3.8bn (€4.08bn) in 2008, but despite the growth, a push in innovation is crucial to arrest an overall contraction in consumer...
A recent profiling innovation from French firm Chopin Technologies aims to help industrial bakers and biscuit makers quickly understand the suitability of cereal flours for their product recipes.
Bread is a good-value, consumer staple and the current economic climate is an opportunity to reinforce its value, says the director of a leading UK bakery body.
A new system to analyse the volume of baked goods has been developed by Stable Micro Systems which claims it can speed up the testing process to help ensure consistency of production.
Bread manufacturers are being encouraged to take advantage of recent changes to regulations by introducing new loaf sizes to the UK market to help cut down on waste.
Millers are considering a range of strategies to ensure they can meet bread makers’ demand for strong flour after a bumper harvest created a shortage of high-protein wheat.
Researchers at Campden BRI have developed the use of a new imaging system to better understand the distribution of particular food components, which could help manufacturers deal with problems encountered in reformulation.
The price of bread flour looks set to soar after cereal quality survey results from the Home Grown Cereals Authority (HGCA) showed UK wheat quality to be lower than previously thought.
Ancient laws governing the size of bread in the UK are to be overturned in April but will only apply to prepackaged loaves. Those at the craft end of the industry may have to wait another two years.