New research from the UK's Consumers' Association has exposed huge
variations in the amount of salt and fat found in different
versions of five popular ready made foods, with some products
containing as much as three...
An industry drive to push the nutritional benefits of flour could
lead to increased sales for the £3 billion UK bread market.
Farmer's in the UK last week met with the National Association of
British and Irish Millers (NABIM)...
Stable Micro Systems has developed a probe that it claims can
accurately determine the firmness and texture of a number of foods.
The analyser works by penetrating the food in several places to
give an average reading.
Driving into value-added bakery ingredients is a key area for
growth in the mature bakery market. Recently baptised Bakemark UK,
a new merger between Arkady Craigmillar, Readi-Bake and Caravan
Brill, the UK firm will tap into growing...
APV Baker has been chosen to supply equipment for two bread-making
lines and a bun and roll system for the southern hemisphere's
largest bakery, being built in Sydney, Australia.
Much of the flour that goes into breads, pasta, cakes,
breakfastcereals and other foods comes from so-called 'winter
wheats', planted in autumn and harvested in spring. New research
has identified the key gene involved in...
British bakery ingredients supplier Arkady Craigmillar is to be
renamed BakeMark UK, bringing it into line with all the bakery
companies owned by Dutch parent CSM.
Fazer Maiznica Druva, the second largest bread maker in Latvia, has
refitted one of its production facilities in the city of Ogre, some
40 kilometres outside the capital Riga.
Surging wheat prices are leading to some hard bargaining along the
supply chain over where the extra costs can and should be taken,
according to millers and bakers.
Bunge, the world's top oilseed processor, last week said it was
looking to cream off a gain of about $2 million, or 2 cents per
share, on the sale of its US bakery business to privately-held Dawn
Food Products.
Lawrence Equipment, a major manufacturer of flat bread machinery in
the United States and Europe, has recently released a new
innovation, the Mega Pizza System, which is capable of producing
multiple pizza bases operating at multiple...
Europa, the Italy-based company that specialises in the production
of ovens for the bread making, pizza, pastry and biscuit making
industries has unveiled a new range of convection ovens, the most
popular of which are the 5T and its...
Whatever their stance on the debate over genetically modified
crops, bakers are now having to decide on whether to stick to
conventional wheats or the genetically engineered product- albeit
with greater social, political and economic...
As if the major droughts in Europe, low world wheat stocks and
further speculation that China is importing large amounts of raw
materials wasn't enough to fuel further debate over rising flour
prices, Defra have reported a mistake...
The US Agricultural Research Service (ARS) has developed a new
dough formulation to eradicate the musty, 'beany' aftertaste of
some soy-based breads; a problem that has eluded food technologists
since the 1970s.
Following low wheat crop yields, analysts are warning that Ukraine
isthreatened with increasing food prices, particularly with respect
to breadand bakery produce. The rise in food prices is also
expected to have asignificant knock-on...
Greggs, the UK's leading sandwich and savouries manufacturer, has
announcedsix monthly results to 18 October that show an improvement
in sales andgrowth.
Schaaf, the German-based food extrusion systems provider, will be
featuring a selection of its latest technologies at the forthcoming
Anuga exhibition.
Ilapak is introducing some of its latest innovations in electronic
packaging technology at IBA 2003, demonstrating new methods for
bakeries to boost production line efficiency.
The Speciality & Fine Food Fair, which is being held this year
from 31 August to 1 September in Leeds and from 7 to 9 September in
London, is the UK's only exhibition entirely dedicated to gourmet
produce.
Italian equipment provider SIPA has launched a new high speed
rotary blow moulder, which is said to offer plastic container
manufacturers increased production flexibility.
The ARS and AACC's Cincinatti division jointly sponsored the 50th
annual research review conference yesterday in Wooster,Ohio in the
US, where the ARS' soft wheat unit received the 'best overall'
award.
Yesterday we reported on a UK bread product which can help pregnant
women increase vitamin levels. Today we cross the Channel to
France, where a Nimes-based company is set to expand sales of its
slimming baguette to the capital.
Safeline has launched the Powerphase series of metal detectors,
which are said to provide crucial quality control for bakeries
producing a wide variety of products.
Research now underway will provide the means to develop novel forms
of bread, and other foods, which contain increased amounts of
soluble fibre, making them far healthier than they currently are.
Bread will always be a staple part of any diet, but a new report
from Datamonitor suggests that consumption in western Europe could
be reaching saturation point. However, markets such as Spain, still
have potential for further growth.
In a bid to streamline its UK milling operations, food and
ingredients group Associated British Foods is to sell its British
third party flour milling business to ADM Milling, a wholly owned
subsidiary of Archer Daniels Midland.
New research from Germany suggests that bread, a staple of many
diets, could be a rich source of antioxidants. The study identifies
the crust as a particularly good source of the cancer-fighting
compounds.
The bakery units of Canada's Maple Leaf Foods, including its
UK-based bagel producer, are to be consolidated into one company
under the aegis of Canada Bread.
BOC, the worldwide provider of gases and vacuums to the food and
beverage industry, has found a significant market for its newly
launched flour chilling equipment for the bakery industry.
A quick tour through this year's supermarket industry trade show in
Chicago on Sunday proves the trend toward convenience shows no sign
of abating, as food makers try to shake things up in a slow-growing
industry.
