There are plenty of viable alternatives to azodicarbonamide from ginger to citric acid, one baking expert told FoodNavigator-USA as Subway said it would phase out the controversial dough conditioner after a petition calling on its removal received more...
More than half (56%) of US shoppers say they are cutting back on white bread - but not necessarily because wheat or gluten are the enemy, says Packaged Facts.
Jatropha protein concentrate can be used to fortify bread without adverse textural impact and bakers should consider using the ingredient more, researchers say.
Novozymes has developed two new enzymes for bread freshness, drawing on knowledge that consumers want more than just longevity, its global marketing director says.
Slashing costs at a formulation level can be done, but options have been exhausted and bakers should now turn to maximizing profit and reducing costs elsewhere, say experts.
There are plenty of cost-cutting strategies out there for bakers, from staffing, production efficiency, packaging and ingredients management. But how important is formulation? And are bakers looking that closely to reduce costs?
SPECIAL EDITION: MINIMIZING COSTS THROUGH INGREDIENTS
Price is a top priority for bread consumers, but long-term growth opportunities for the struggling bread sector may well lie outside of these 'cheap and cheerful' ingredient walls, says an analyst.
The global frozen bakery market will reach $32,505.2m by 2018, with the Asia-Pacific market promising the greatest growth, according to new report findings.
The bread sector has experienced a riches to rags story and is now in a state of decline with white bread demonized but industry has hope in whole grains, says ConAgra Mills.
Although consumers vary widely in their sensory preferences when it comes to whole wheat bread, certain characteristics in whole wheat flour—such as decreased bitterness and increased sweetness—improve liking among most consumers, according to multi-year...
The Federation of Bakers has designed a toast-scented fragrance in a ‘quirky’ marketing ploy to encourage young women to think differently about bread, its director says.
Flowers Foods is bringing Wonder bread back to shelves with retro pack designs in a bid to spark consumer nostalgia in the US, its vice president of marketing says.
The polymer chitosan acts as an antimicrobial agent in bread to inhibit mould and rope formation, according to new research by scientists at the Irish Agriculture and Food Development Authority Teagasc.
This week brings another blow for Hovis as Tesco drops two of its bread brands from its express stores in favor of Kingsmill, so what does the future hold for this 125 year old bakery brand?
Alum-based baking ingredients are to blame for almost one-third of Chinese people consuming quantities of aluminium above the recommended maximum safe level in their diets, according to new research.
Lower quality low-protein flour could be used by bakers with the use of formulations and processing techniques used in gluten-free baking, says UK-based research association Campden BRI.
2 Sisters Food Group has forged a licensing agreement with Premier Foods for the production, distribution, sales and marketing of its Hovis Breakfast Bakes range of breakfast biscuits.
Wholegrain consumption in Denmark has risen significantly thanks to industry efforts to incorporate the grain into breads and other food products, according to a new study.
Wholegrain has its benefits but there is nothing negative about eating white bread and it can be a valuable part of a healthy, balanced diet, says the director of the Federation of Bakers.
Industry has dedicated a lot of promotional efforts on wholemeal bread and this could have contributed to the slump in white bread, says the Federation of Bakers’ (FOB) director.
Pizza was the single biggest contributor of sodium to the diet of young Americans in the period 2003-2008 according to a new analysis of dietary intake data from the government’s National Health and Nutrition Examination Survey (NHANES).
Plant bakers need to defend their corner more robustly in order to increase consumer awareness of bread's nutritional benefits while also battling harvest, regulatory and publicity woes.
Flour made from cassava can be up to half the price of regular wheat flour, holding great promise for bakers amid commodity volatility, says the Food and Agriculture Organization (FAO).
Britain’s leading bakery brand owner Warburtons has completed the purchase of speciality bread and pastry manufacturer Giles Foods, for an undisclosed sum.
The UK was hit by an extreme wheat crisis last year forcing industry into import mode and forecasts suggest this trend may stay, says a commodity analyst.
There is huge potential in sliced bread and rolls in Australia as consumers look for cheap and easy lunch options in the wake of a turbulent economy, an analyst says.
Vie de France Yamazaki has closed a frozen bread facility in Chicago to shift production to a larger plant in Atlanta as demands and expansion plans outstretch capacity.
A US flour and grain blend recall has hit major brands including Frito-Lay and Mondelez and forced widespread precautionary recalls on snacks, cereal and biscuit products.
Puratos has reformulated and developed new market-specific bread improvers to address flour quality fluctuations and cater to consumer taste profiles, it says.
Switzerland-based bakery firm Aryzta has acquired German company Klemme for €280m ($376m) to capitalize on growth in frozen bakery and to move from independent channels into large retailers.
Kellogg has described its Special K Red Berries recall as “very small” as Bimbo Bakeries USA issues a broad voluntary recall on its core bread brands due to possible flexible wire contamination.
