Bread manufacturers can take advantage of changing breakfast habits among young consumers in the UK by expanding portfolios to include sweet baked goods, according to an analyst.
Canadian firm Maple Leaf has confirmed that it plans to close its West Midlands bakery, after failing to find a buyer for the site, with the loss of 236 jobs.
If a new food product does not carry a clean label, it will prove extremely challenging to launch in the current retail climate, said Kampffmeyer as it released a slow-fermented flour at FIE last month that it claims allows an additive-free label declaration...
European consumers prefer bread with soft and springy qualities that deliver consistent quality, according to a study commissioned by bakery ingredients firm Novozymes.
AB Enzymes is set to launch a texturiser for clean label bakery products that it says can cut costs and give results closer to monoglycerides than its last offering.
A texture and stabilisation formula for bakery products can be used as an alternative to guar gum, according to texture and stabilisation firm TIC gums.
Maple Leaf Foods has opened a new commercial bakery it claims is the largest in Canada. The Canadian packaged food company has spent $100 million on creating the 385,000 sq ft facility, which is situated in the Red Hill Business Park in Hamilton, Ontario.
NatureFibre Oat 100 is the latest addition to a new suite of flours from Kampffmeyer Food Innovation GmbH for formulating high fibre and whole grain bakery and snack products that taste as though they are made with conventional, refined flours.
A new study has shown that rye or wheat bran fortified breads treated with a particular xylanase can yield good quality breads with a prebiotic effect.
New UK research has found supermarkets’ unlabelled in-store bakery bread is generally higher in salt than the supermarkets’ packaged bread, with differences of more than half a gram between similar products.
Despite rising wheat and energy prices, Warburtons says it was forced to keep a check on bread prices and increase promotions during 2010 to “maintain its market share”.
In a bid to unlock the potential of the part-baked market in the UK, Premier Foods said it is launching a new range of Hovis branded part-baked loaves and rolls, the first bread brand to do so.
A new enzyme concentrate can improve the baking properties of wheat and rye flours for bread makers and tackles the challenges of too high intrinsic enzyme activity linked to very dry growing conditions, said Mühlenchemie.
Following a UK release, bakery ingredients supplier Bakels said it is launching its new emulsifier free ‘clean label’ bread improver range on the wider European market.
A new ‘clean label’ dough hydrator, used in conjunction with standard dough conditioner, provides savings on raw material inputs and boosts bread quality, reports French supplier Limagrain Céréales Ingrédients (LCI).
Canada Bread posted a first-quarter loss citing declining volumes in its North American frozen bakery business but talked up improved performance in its UK bakery operations.
A new addition to its Fibreline range has been designed to allow bakers produce wholemeal bread without compromising on taste or texture, claims Danisco.
The decline in sales of white bread and hike in sales of brown bread in the UK is a reflection of how consumers there are opting for loaves with more dietary fibre and nutrients, claims a market analyst.
Funding to the tune of $2.5m from a Canadian government scheme indicates the commercialisation potential of acrylamide-preventing yeast technology and will also serve to broaden its scope, claims its developer.
As market optimism for the parbaked and frozen bread category continues unfettered, Belgian group Pattyn Packing Lines has announced that it has acquired a 69 per cent majority stake in leading French equipment supplier to the sector, De La Ballina.
The Japanese bakery and cereals market is expected to slow down over the next few years in terms of retail sales and product launches, said Datamonitor, as Japan’s biggest bread maker Yamazaki reported stagnant 2010 net sales.
Nutraceutical giant Cognis says it has developed a new bakery enzyme preparation to meet customer demand in both developed and developing markets for products with an increased shelf life.
Interest in seaweed granules as a salt replacer has soared in the last year, according to the producer, as the first results of a UK government-funded study indicate high consumer acceptability of various bread in which it replaced 50 or 100 per cent...
The German bakery sector is set for consolidation, with the dominance of small bakeries unsustainable over the long term, claims the new director of the bakery ingredients division of Arla Foods, who is aiming to increase the supplier’s exposure in that...
An extension of the Panamore enzyme blend product range improves the freshness of breads and is particularly suited to low sugar and low fat recipes, claims developer DSM Food Specialties.
Cargill is introducing three new functional systems to help manufacturers meet growing demand for Asian bakery products, whilst replicating the sensory properties of traditional recipes and improving their healthy profile.
Acrylamide levels can be dramatically reduced by the addition of pea flour in wheat bran and wholegrain breads without any negative impact on colour and sensory properties, claims a new study.
NutriGal has gathered positive preliminary data to support the satiety effect of its eponymous protein and fibre ingredient, derived from a by-product of the soy processing.
UK based specialty bread producer, Giles Foods, claims an expansion of its production facilities to the tune of £4.5m (€5.26m) will allow it to meet a hike in demand for its premium and artisan range.
Functional bread has significant potential but its widespread appeal is some way off due to cost and sensory challenges, claims a Datamonitor researcher.
Phenolic acids retain their antioxidant activity after the baking process, said researchers who claim their findings are critical in terms of the development of functional foods.
The Hochdorf Group has relocated its wheat germ processing from Steinhausen to Hochdorf after space was created at its headquarters by the termination of certain packaging activities last year.
The three top reasons for buying a particular bread brand are consistent quality, health, and value for money, according to a Novozymes consumer survey which investigated the habits of 3794 consumers in the UK, France, German and Sweden.
A new natural sourdough production unit in Belgium costing €21m will boost volume and help meet the hike in demand from bakers for the bread ingredient, claims Puratos.
Danisco said that the development of Grindsted Fibreline 103, an addition to its Fibreline 101 product for rye bread applications, enables bakers to meet consumer demand for healthier bread without compromising on taste or texture.
A modification to a Baker Perkins line could appeal to snack makers looking to produce croutons, in a range of sizes and shapes and flavours, on a conventional extrusion line.
An upgrade to the instrumentation attached to a baked goods texture analysis system enables bespoke testing of baked products in a wide range of shapes and sizes, claims its developer, Stable Micro Systems (SMS).
Kefir can be successfully used for sourdough-type bread making, leading to bread of good quality, increased shelf-life and better flavour, states new research from Greece.
