In 2021, Panera Bread will have donated almost $100m in unsold bread and bakery products to Americans in need – a gesture that today is more of a necessity than just philanthropic, following data that confirms the global food system is a major contributor...
Goüter has launched its first Kickstarter campaign to raise £25k to start production of chocolate and nut clusters made from bread that would otherwise be tossed.
A survey analysing consumer attitudes towards bread products has been conducted in France on behalf of the Federation of Bakeries and Patisseries (FEB).
The scheme set up by five of the UK’s largest plant bakers is doubling its efforts to visit more locations of interest to track down backlogs of bread baskets and wheeled dollies diverted out of the supply chain, whether intentionally or by mistake.
Online ‘wonky bread’ subscription platform Earth & Wheat has become the first business to partner with Hermes, employing its Stay Fresh delivery to get parcels to customers the next day.
Studies have suggested that some consumers may find sourdough easier to digest due to the slow fermentation time, which has renewed interest again in bread.
Bread is poised for a healthy revival. From gut health to personalised nutrition, innovative product development is paving the way to a new era of opportunity for industrial bakers.
A survey among craft bakers has highlighted some positive changes to shoppers’ bread buying habits over the past year, as well as the types of bread proving most popular.
Délifrance partnered with trend consultants Harris & Hayes and commission Nielsen to conduct a UK-wide retail study to find out what Brits want from bread and pastry, both at home and out of the home, when they want it and what will encourage them...
Bellevue Ingredients & Solutions has launched a range of functional durum wheat flours that can be adapted to all bread making processes and bakery applications.
Bakers Basco – the bakery equipment solution set up by five of the UK’s largest plant bakers for transporting bread and morning goods – has reported an increase of over 50% in the number of bread baskets and dollies recovered in the second half of 2020...
Parliamentary Under Secretary of State Victoria Prentis said the Department for Environment, Food and Rural Affairs (Defra) is currently not considering the inclusion of sourdough or wholegrain definitions in the Bread and Flour Regulations.
Researchers have found evidence that, while both commercial and sourdough yeasts have indeed evolved over time, the two strains have followed very different domestication paths, mobilised by various genetic events.
A small addition during bread production can unlock the full potential of wholegrain bread, putting it on a par with other ‘superfoods’, according to researchers.
Grupo Bimbo has given more than six million slices of bread to food banks where it operates, following its pledge to donate 20 slices of bread for each registered participant of its virtual Global Energy Race (GER).
The Big Issue Japan – a street newspaper that enlists vendors who are homeless or working their way out of poverty – has made its foray into the bread business with an initiative aimed to slash food waste.
The head of the United Nations’ food agency said the beleaguered country – which is battling economic and political woes, the COVID-19 pandemic and a major blast that tore through its capital city – could run out of bread in about 2½ weeks.
A recent study analysed recent advances to improve the quality of gluten-free bread, focusing not only on the latest conventional ingredients and innovative approaches to replace the gluten-network, but also on technological and processes methods that...
Baker’s yeast became one of the biggest sought-after pandemic commodity as people released their inner bakers at home. But how much do you really know about Saccharomyces cerevisiae?
The environmental impact is unlikely to be at the forefront of some consumers’ minds at the moment, but the pandemic has had a huge impact on food waste in the UK, according to packaging experts We Seal.
Researchers are repurposing waste bread into a medium that can kick start fermentation in food and beverage products, such as sourdough, yoghurt, and wine.
‘The nation is falling back in love with bread and all its varieties from sourdough, to seeded and gluten free, which is great news for the British baking industry, but there is a dark side to this success,’ claims Bakers Basco.
A doctoral student of the University of Vaasa is presenting her academic dissertation, which asserts that grocery stores are better equipped to reduce bread waste than consumers.
The quest for health, a plant-based lifestyle, artisanal experiences and flavour experimentation may be shaping the UK bakery market, according to Délifrance, but there’s still room for indulgence – especially on National Croissant Day tomorrow (January...
With the advent of everything from online shopping to trends like ‘good for me and ‘good for the Earth’, insights show the French consumer’s attitude to baked goods is rapidly changing. Andrew Crofts, senior research analyst at FMCG Gurus, delves deeper.
The UK-based Real Bread Campaign has criticised mainstream brands for attempting to make fake sourdough recipes and creating a ‘sourfaux free-for-all’.
A recent consumer study by Leatherhead Food Researcher found that 73% of Brits under 35 years and 51% above 35 years of age are more likely to buy a product that’s been fortified.
Roberts has launched a limited edition range of 100 Crunchy Cricket loaves in the UK, thanks to demand, with plans to release more editions in the future.
The extensive waste of bakery products and especially bread - one of the top 10 most wasted solid food items - is pushing demand demand for baked goods that stay fresher for longer.
The baking and confectionery supplier hosted an opening party for about 150 customers at the brand-new 6,700-square-feet facility in Chicago’s Pilsen neighborhood.
Bakers Basco has increased the number of GPS tracking devices across its bakery equipment to crack down on the abuse and misuse of its bread baskets and dollies.
DSM Food Specialities celebrated 150 years of spearheading the global fermentation and biotechnology sector by focusing on how the bread industry can ensure healthy growth for the future.
The Harry & David bakery, part of the 1-800-FLOWERS family, has refreshed its branding to reach a wider, more contemporary audience seeking everyday baked goods to special occasion gifts.
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...
With the US launch of Promise Gluten Free, consumers looking for celiac-safe breads will no longer be restricted to the freezer aisle or required to choose between tasteless loaves without structural integrity or more flavorful and chewy options that...
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.
A collaboration between Carlsberg’s Jacobsen Brewery and Danish bakery Jalm&B has resulted in ‘Genbrød’ – a sustainable sourdough bread made from upcycled hazelnuts.
The charred remains of 14,000-year-old flat bread found in Jordan has given researchers a glimpse into the diets of Natufian hunter-gatherers, 4,000 years before the emergence of the Neolithic agriculture way of life.
