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.
According to Mintel data, younger consumers are interested in bread with a ‘healthy angle’, yet many remain unsure how best to choose a better-for-you option.
The US artisan wholesale bakery has enlisted founder Nancy Silverton, who sold the company in 2001, to create a range of sourdough breads to celebrate its 30th anniversary.
Consumers will not compromise on taste, but they are asking ‘weirder’ questions about the origins, ingredients and benefits of their food, according to Ipsos survey data and industry thought leaders who spoke at Puratos’ Taste Tomorrow event in Chicago,...
The Mexican bakery giant has refined the recipes of its Arnold, Brownberry and Oroweat bread brands to shrink ingredient lists – a move it said satisfies consumer demand.
CH Guenther & Sons (CHG), which supplies buns and English muffins to quick-serve restaurants (QSR) and grocers, has finalized a deal to acquire Mid South’s extensive bun business, including the supply of 3,500 McDonald’s restaurants across the US.
Cargill has developed a range of plant-based lecithins that assist bread producers formulate clean label and allergen-free production without compromising on functionality.
The Irish Association of Master Bakers (IAMB) has warned that, if the UK crashes out of the EU on March 29 without a deal, the price of bread could rise significantly in the country.
The Norwegian Consumer Council has criticised food manufacturers after eight out of ten bread products sold in Norway were found to be mislabelled, including errors in ingredients and allergens lists.
The International Wheat Genome Sequencing Consortium (IWGSC) has announced its partnership with Arbor Biosciences to accelerate research efforts into the highly complex bread wheat genome.
Italy is to enforce a new labeling law today (December 19) to distinguish fresh bread from products that have been ‘preserved for prolonged durability’.
The bread crust is usually relegated to the bin along with the wrapper; however, what many fussy eaters may not realize is it is more nutritious than the bread itself.
A letter from Michael Gove, Secretary of State for Environment, Food and Rural Affairs (Defra) to the Real Bread Campaign – which has been lobbying for the Honest Crust Act – stated that Defra will look into the bread and flour regulations once the UK...
Research by Charles Sturt University (CSU) and Agriculture Victoria aims to increase lentil consumption down under by developing new products that will deliver health benefits to consumers and boost returns for producers.
While there has been growth in the popularity of claims around high protein and gluten-free in recent years, high fiber claims remain the biggest priority for consumers when purchasing bread, says Michael Hughes, director of Insights at FMCG Gurus.
Mexican bakery giant Grupo Bimbo reported a massive 87% second-quarter revenue decline after it took a 1,960m pesos ($105m) charge for a voluntary redundancy program to create a ‘lean organization design.’
Lucinda Bruce-Gardyne of Genius Gluten Free believes that – overall – UK consumers eat too much bread, which opens opportunities for nutritious non-wheat alternatives.
Everfoods, the packaged foods platform controlled by private equity firm Everstone Group, has entered into an agreement to acquire Cookie Man from Australian Foods India for an undisclosed sum.
A new study from Italy finds edible insect powder can be successfully incorporated into leavened baked goods to improve their nutritional trait, but there is a downside.
The Grain Millers Association of Zimbabwe spokesman Garikai Chaunza said the country had a week’s supply of wheat left, which means millions of Zimbabweans could be left without the daily staple.
The Baker Street range has won its first listing in the major multiples, following a £500,000 ($698,260) investment by Carrs Foods to rebrand the range.
Bühler will be unveiling the next step in its continuous mixing process technology, which it claims reduces pre-dough processing times and increases hydration, at iba later this year.
The Allied Bakeries-owned brand is airing a new TV advert in February to support Kingsmill 50/50, the UK’s No 1 brand in Healthier White bread, according to Nielsen data.
US artisanal flatbread producer Kontos Foods says its Greek Lifestyle Flatbread – made with soy-based flour, which doubles the protein content and halves the carbs – is its top seller.
UK frozen food distributor Central Foods has introduced a range of pumpkin and beetroot sourdough rolls and wraps created with a unique selling point to capitalize on the growing demand for vegan and vegetarian options.
ADM Milling has launched a multiseed concentrate that contains ancient grains in the UK, in response to growing consumer demand for wellness-focused foods.
Portuguese scientists suggest fortifying bread with fruit and yeast by-products increases fiber content in bread and could reduce waste in the environment.
Finsbury Food Group has announced it is closing its London-based Grain D'Or business, which makes speciality breads and pastries for grocery retail and foodservice.
Wrights has secured a deal to purchase Premier Catering for an undisclosed amount and will be relocating the Stoke-on-Trent bakery to its headquarters in Crewe to dramatically increase production.
