Specialty bread and pastry manufacturers need to focus on strong customer relations if they wish to succeed in the expanding Russian market, says a market insider.
In an exclusive interview with BakeryandSnacks.com, DSM Food Specialities launches Panamore, a cost-busting enzyme preparation for bakers that stands to cut escalating emulsifier expenses in bread applications by as much as 70 per cent.
A snapshot survey of process chemicals in food products sold in the UK has found that potato snacks contained the highest levels of acrylamide, but the impact of initiatives like the CIAA acrylamide toolbox will only really be seen in future surveys.
An overall decline in manufacturing costs appears unlikely to shift food processor concerns over higher prices for their goods, according to new UK statistics out this week.
DSM Food Specialities is aiming to build the presence of its baking enzyme range in the UK and Ireland, as it signs an agreement with distributor S Black that will open doors with more potential customers.
Ingredients and flavours supplier Synergy has developed a range of
natural bread aromas designed to capture artisan bakery qualities
in products with a reduced salt content.
Many UK biscuit and cake products have reached their salt-reduction
limit, thanks to bakers' efforts to cut salt components, according
to Barbara Gallani, manager of the Food and Drink Federation's
Biscuit, Cake, Chocolate...
The perfect wholemeal sandwich is moving closer to the plate thanks
to research into bubbles in bread at the School of Chemical
Engineering and Analytical Science at Manchester University in the
UK.
Krones is launching a new Enviro label for its packaging machines
that meet certain environmental criteria, and an Energy Passport
detailing products' energy consumption figures.
A new acrylamide detection method, that could help manufacturers
identify the potentially harmful chemical in food products, has
been launched by a UK research body.
Scientists working for the US Department of Agriculture (USDA) are
developing new techniques to produce bread with high beta-glucan
content in a bid to create a loaf with increased functionally and
health benefits.
DSM Food Specialities is introducing a new enzyme in its Let's
BakeZyme range, this time targeting dough development, crumb colour
and volume in white bread
US scientists have produced a pizza with enhanced antioxidant
content in the crust, aimed to boost antioxidant defences and
protect against oxidative stress.
US based ingredients company Savoury Systems International (SSI)
has expanded its range of salt replacers - helping bakers appeal to
the growing number of consumers seeking to cut salt from their
diet.
Bakery Equipment supplier Stable Micro Systems has developed a new
way of determining bread softness and freshness in pre-packaged
loaves - allowing manufacturers to test store-ready bread without
risking damage.
Allied Bakeries' Kingsmill sliced bread brand has been hit with a
new round of sabotage,with the company reporting the new incidents
to the UK's food regulator over the holidays.
Increased investment in core bakery brands appears to have paid off
for food group RHM which has reported climbing profits despite poor
wheat supplies and high commodity prices denting trading
conditions.
UK food group Premier Foods is poised to consolidate its leading
position in the British snack market with the £1.23bn (€1.8bn)
acquisition of bakery company RHM.
UK bakery giant Northern Foods has disposed of its well-established
pastry and flour divisions in order to focus fully on the core
pizza, ready meals and sandwich sectors of its snacking empire.
A new heat-resistant printed film is to be launched by European
packaging group Sealed Air Cryovac, allowing in-store bakeries to
bake products in already labelled packaging.
Northern Foods reported a drop in bakery sales this week with the
sector falling 6.6 per cent from 18.6 per cent after a
disappointing performance for the quarter ended 30 September.
Northern Foods yesterday reported a 1.1 per cent drop in underlying
revenues for the quarter ended 30 September, as the UK-based
company continues to shed underperforming units.
Like many UK bakers, food group RHM, who own the Mr Kipling and
Hovis brands, has been feeling the heat from an exceptionally warm
summer driving up wheat prices.
Bread has become the latest food group hit by a health scare
following the publication of a scientific study linking the
consumption of bread to kidney cancer.
French ingredients firm Lesaffre has developed a baking improver
which allows bread that has been frozen after high temperature
baking to be ready within three minutes, without the flaking
problem common in such products.
Ingredients group Zeelandia is introducing one of the world's
oldest grains to the European functional bread market in a bid to
target middle-aged consumers.
Belgium-based Puratos has published research into the use of
dextrans in sourdoughs, producing an "innovative functional
ingredient for the bakery industry."
Equipment to improve quality and minimise dough damage while
lowering production costs will be introduced to the wider European
market for the first time at the international baking fair in
Munich this week.
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.
A new baking enzyme which aims to cut costs on the production line
and increase the shelf life of bakery products has been launched by
ingredients giant Danisco.
Fire has devastated a UK bakery plant owned by struggling food
processors, Northern Foods, in an incident likely to harm their
already faltering profits.
UK cake and bread manufacturer, Finsbury Foods, has announced its
yearly profits will be in excess of company predictions, cementing
its position in the speciality bakery sector.
The popularity of whole grains and a growing trend to fortify baked
goods with functional ingredients has added a new dynamic to an
otherwise mature US bread market, says a new report.