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.
Researchers have claimed that mixing has a much bigger impact on the quality of gluten-free bread than was previously understood and have found variations depending on levels of hydration in the dough.
Product Inspection for Bakers: Insight from Mettler-Toledo Part Two
Increased variety within the bakery sector is putting pressure on quality and safety management and means flexible product inspection programs are needed, says a specialist.
UK firm Allied Bakeries has launched a high fiber white bread loaf and roll line under its Allinson brand to target huge opportunities in the healthier white segment, its brand manager says.
Canada Bread Company will close two fresh bakeries in Canada in a bid to improve efficiency and reduce overheads as it reacts to food inflation and rising costs, its CEO said.
Onion skins that are normally consigned to waste bins could be used to up antioxidant activity in wheat bread without affecting consumer appeal, according to researchers.
Swiss firm Aston Foods has developed a vacuum cooling technology for large bakeries that can save time and money compared to conventional cooling towers, it claims.
Taura Natural Ingredients has developed a range of natural concentrated fruit pieces to specifically target and cater to the needs of artisan chocolatiers and bakers.
Barley has great potential to leach the charge in a new era or functional bread products, but more needs to be done in understanding the key formulation challenges, warn researchers.
Australian food giant Goodman Fielder will offload its New Zealand flour milling business to Japanese firm Nisshin as part of its wider strategy to recover from struggling finances.
A new way to produce heart healthy bread from whole grain oats could help industry create a new area of functional bread products backed by EU health claims, according to new research.
Ingredients giant DuPont has developed an enzyme blend to meet consumer demands for improved sensory quality and clean label in wholemeal, wholegrain and added-fiber breads, it said.
Adding soy protein to the formulation recipe for dough may enhance the quality of the product after freezing, suggests new research from Ohio State University.
GRAS approval of Functional Technologies' yeast strain should drive the push towards commercialisation and aid bakery and snacks manufacturers in the plight against acrylamide reduction, says developers.
Several Israeli bakery chains have been issued with charges by the anti-trust authorities over accusations of collaborative involvement in the price fixing of bread products and anti-competition activities.
Naturally antioxidant-rich coriander leaves improve the sensory and bakery characteristics of white bread significantly, while also prompting enhanced shelf-life, according to researchers.
Bakery manufacturers in the UK are assessing ways to spice-up their product mix as adult consumers look for variety in their at-work lunchboxes and foreign bakery grows in popularity, according to a report from Keynote.
Italian firm Barilla Holding has announced its intentions to sell German private label bakery business Lieken in order to focus on branded bakery and growth in its pasta, sauces and ready meals businesses.
Israel's bakery firm GreenLite is taking its gluten free products to the European market for the first time later this year, premiering at trade show Sial.
Enzyme specialist Novozymes has developed a new bacteria-derived xylanase that it says is a predictable, cost-effective single-use product for baked goods that holds all the benefits achieved when traditionally using blends.
UK bakery Warburtons and texture analysis firm Stable Micro Systems have joined forces to develop equipment that enables manufacturers to assess the stickiness of dough immediately after mixing.
The Federation of Bakers has said that mineral oils which EFSA has cited as a possible health hazard are not found in UK bread by any processing method.
A new, larger integrated baking facility will enable food giant, Cargill, to cope with increased demands for speciality, complex bakery products, it said.
Market expansion group DKSH has announced plans to open its second innovation centre in Mumbai, India to help companies introduce confectionery and bakery products tailored to the Indian market.
Traditional unprocessed breads could be about to get a health kick from Spanish researchers, who are investigating ways to produce bakery products with high levels of omega-3 and fibre.
A recent expose of the cost of gluten free products on the National Health Service (NHS) drew on inaccurate reports, according to ‘free from foods’ authority Foods Matter.
Around a quarter of Australians are limiting grain foods such as bread in their diet to help lose weight, according the Grains & Legumes Nutrition Council.
Canada Bread and its parent company Maple Leaf Foods were both harmed by weak fresh bakery volumes in the first quarter (Q1), negatively impacting companies' profits.
Research institute Campden BRI has incorporated a continuous sheeting process into its bakery to enable it to analyse different formulations and processing regimes.
Trendy parents-to-be could open a new niche market for British bakers by commissioning cakes for so-called gender reveal parties, held to reveal the sex of their unborn baby to family and friends.
Research institute Campden BRI has partnered with equipment firm Rondo to commercialise an alternative bread process that it claims can improve bread quality and reduce costs for manufacturers.
Increasing aromas and using oxidised enzymes can help bread manufacturers reduce salt as a Dutch cap on salt content looms, according to ingredients firm Sonneveld.
A total of 135 jobs at Scottish bakery Kingdom Bakers hang in the balance after the firm’s receivers announced that it has received six enquiries from potential buyers.
Reducing sodium is expensive and difficult, and many bakers are beginning to wonder whether it is worth investing millions into reformulating products that consumers do not want to buy, according to the Association of Bakers (ABA).
After Premier Foods’ announced this week that it plans to up its spend on ‘power brands’ such as Hovis, Investec analyst Martin Deboo told BakeryAndSnacks.com that UK bread was a “terrible industry” to be in due to industry overcapacity.
