Here we present an overview of the retail sales performance of the largest suppliers in key sectors of the US baked goods market in 2015 - with IRI data revealing the winners, the losers and the sweet spots.
A recipe for making bread that could help diabetics better control blood glucose has been developed by food scientists from the National University of Singapore.
Data published by the UK government today gives a glimpse into the eating habits of 150,000 UK households from 1974 to 2014, revealing a nation that is increasingly health conscious – as it gets increasingly fat.
Wisconsin-based Angelic Bakehouse will make its popular Sprouted Seven-Grain bread available in Costco locations across the US Midwest after years of availability in small shops.
Although bread making has been practised for millennia, the fundamental understanding of the relations between dough microstructure and rheology is still surprisingly limited, say researchers.
Telsonic UK has partnered with Soreen, which makes Original Malt Loaves as well as a range including banana, apple and cinnamon, to test its Ultrasonic technology on soft or sticky products.
A Euromonitor analyst has questioned Flowers Food’s recent acquisition of Dave’s Killer Bread as the organic bread market has limited potential in the packaged bread industry.
Campden BRI has received formal approval as a Centre of Excellence for Food Science and an Industry Specialist in Bakery, by the National Skills Academy (NSA).
Asda is losing £500,000 a week in plant bread sales, as consumers continue to turn away from the traditional sliced loaf, according to the retailer’s senior category buying manager Emily Peck.
Bread is one of the biggest casualties of the supermarket price war, as retailers keep dropping its price to rock bottom levels in a bid to entice shoppers, according to Gordon Polson, Federation of Bakers’ (FoB’s) director.
Sliced white bread remains king in India but there is huge promise in premium as consumers become more experimental and health conscious, says a ValueNotes analyst.
Consumers are familiar enough with pulses for bakers to seriously consider incorporating the ingredient into industrial breads, says Best Cooking Pulses.
Variations in wheat flavor and odor may directly affect bread flavor and odor even in low extraction bread, say researchers at the University of Copenhagen.
Brazil’s biscuit, pasta and industrial cake and bread industry has seen annual sales increase 11.5% to BRL 32.20bn ($10.56bn), up from BRL 28.88bn in 2013, announced the leading trade association in the sector.
Replacing plastic trays with a cardboard system could allow US retailers to slash US bread prices while maintaining profit margins and lowering costs for manufacturers, says the maker of the new method Out of the Box.
While retail sales of packaged bread have been pretty sluggish in recent years, one company that’s bucking the trend is Oregon-based Dave’s Killer Bread.
Allied Bakers, the maker of Kingsmill bread, said today that the palm oil and derivatives used in its products are now 100% sustainably sourced through physical supply chains.
Dutch baking ingredient supplier Zeelandia says its new joint venture with Fine Organics in India will primarily target the nation's growing market for Western-style breads and pastries.
Bakers must consider carefully how flour is moved from silos to mixers because this stage is critical to dough consistency and overall baking quality, says an OAL Group engineer.
Signature Flatbreads aims to create at least 200 jobs and target £100M in turnover within the next three years, joint md William Eid claimed after the company’s launch.
The UK will publish an extensive report on the role of carbohydrates in the diet next year, presenting opportunities for bread makers to fight back against carb-bashing, says the Federation of Bakers (FOB).
Bread needs a shake up because packaging is fixated on protection and cost, meaning opportunities to spark increased consumer engagement are lost, says a packaging expert.
Functional food specialist Dr Zak’s has developed a high-protein bagel and has flatbreads in development as it looks to stretch its offering in a niche market, its managing director says.
!['[Britons] are cooking less at home, preferring to eat out cheaply in places where large portion sizes are the norm. It is no wonder that our nation’s waistlines are continually expanding,' says dietitian Carrie Ruxton. © iStock](/var/wrbm_gb_food_pharma/storage/images/_aliases/news_teaser_medium/1/9/9/5/745991-5-eng-GB/Data-spanning-40-years-reveals-Britain-s-health-conscious-drive-as-it-gets-fatter.jpg)
