The École Nationale Supérieure de Pâtisserie (ENSP) - a world-renowned institution in the arts of pastry and ice cream located in Yssingeaux in the Haute-Loire region, France - has opened a new campus extension to cater for the growing demand for pastry...
Climate change, space exploration and educating kids on healthy eating choices are the themes for the 2023 editions of the prestigious Coupe du Monde da la Pâtisserie, French Bakery Cup and Bocuse d'Or, taking place at Sirha Lyon January.
Sirha Europain – taking place in Paris, France, from 26-29 March – is once again hosting the European Pastry Cup, and for the first time, the French selection event for the World Pastry Cup.
The acknowledged expert in crispy, soft, taste and texture for the bread and pastry space has appointed Jean-François Honoré as president and CEO of the group.
Due to increased numbers of omicron Covid-19 infections, and the subsequent reduction in travel, organizers of Sigep - The Dolce World Expo, scheduled for January, have postponed the event to March 12 to 16.
Délifrance partnered with trend consultants Harris & Hayes and commission Nielsen to conduct a UK-wide retail study to find out what Brits want from bread and pastry, both at home and out of the home, when they want it and what will encourage them...
Délifrance’s newest research – Prove It: A Viennoiserie Focus – reveals that 79% of consumers consider taste to be the key factor when choosing viennoiserie, compared to 61% placing freshness at top spot, and 49% pinpointing price.
The San Francisco-based wholesale and private label bakery made a case for its madeleines and palmiers at the National Association of Convenience Stores (NACS) show last month – a first-time visit.
The $74bn Asian market is set to expand and innovate over the next five years, opening the door for new technology, according to a report from Food and Hotel Asia (FHA).
Clean label continues to dominate the entire packaged food industry, but natural flavors/colors pose a unique challenge to bakers. BakeryandSnacks asks two decoration and coloring suppliers what's trending and how bakers can reach new audiences.
The baking and confectionery supplier hosted an opening party for about 150 customers at the brand-new 6,700-square-feet facility in Chicago’s Pilsen neighborhood.
The Harry & David bakery, part of the 1-800-FLOWERS family, has refreshed its branding to reach a wider, more contemporary audience seeking everyday baked goods to special occasion gifts.
The baking and confectionery supplier will sponsor the Baking Expo’s first ‘Artisan Marketplace,’ where guests can taste and learn about sourdough breads and time-tested techniques in a European-style café setting. BakeryandSnacks chats to Puratos USA...
Chain and independent bakeshops have a chance to compete with sandwich retailers, supermarkets and quick-service restaurants for a bigger slice of to-go business, according to NPD data.
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,...
Younger consumers enjoy bakery items throughout the day, especially for breakfast, but they would prefer smaller portions, according to a report from the American Bakers Association (ABA) in conjunction with The Center for Generational Kinetics (GenHQ).
Netherlands-based AMF – which specializes in bread and tortilla equipment – has integrated sweet baked goods and pizza equipment company Tromp Group under the AMF banner to better assist bakers to diversify their product offerings.
The clean label ingredient specialist has developed delyte 10 specifically for pastry, which will help bakers align their products to the UK government’s ambitious target to reduce calories by 20% by 2020.
Mike Hughes, head of Research and Insight at FMCG Gurus, emphasizes the importance of not overestimating the influence of high protein claims in the cakes & pastries sector.
Ishida Europe’s Belgian agent BRN has installed three packaging machines for six different pack formats, trays and bags in sizes from 75g to 400g, with flexibility for up to seven changeovers for Poppies International.
J&J Snack Foods Corp (J&J) has acquired Hill & Valley, a $45m manufacturer of a variety of pre-baked cakes, cookies, pies, muffins and other desserts located in Rock Island, Illinois.
Scottish pastry and pie manufacturer Bells Food Group has set its sights on high-volume contracts in the UK and overseas after completing the first stage in a £3.6m ($4.7m) factory investment.
Britain’s leading bakery brand owner Warburtons has completed the purchase of speciality bread and pastry manufacturer Giles Foods, for an undisclosed sum.
BakeAway – the manufacturer of chilled doughs for home-baking and food service – has made its new £2M facility in Corby, Northamptonshire fully operational, creating 40 new jobs.
New Britain Palm Oil (NBPOL) says UK food firms now recognise that tropical oils are the only viable alternative to less healthy fats, as it announces plans to build a new £9m processing plant dedicated to bakery and foodservice products.
Surviving, and thriving, in a pressing economic climate will dominate the modus operandi for bakers and pastry makers active in today's, and tomorrow's, market and innovative concepts that can ramp up underlying growth are essential, such as...
Fritsch launched its new filling machine for baked goods at
Interpack this week, with design innovations including an
integrated control cabinet and improvements on accuracy and
hygiene.
Baking machinery maker Fritsch has introduced a new version of its
dough sheeting system Rollfix - allowing it to accommodate thicker
dough sheets and speed up process times.
BakeMark UK, subsidiary of Dutch ingredients firm CSM, is to use
the upcoming Food & Drink exhibition in Birmingham as a
platform to launch a range of new licensed doughnut and cookie
products.
Dutch bakery ingredients firm Unifine used the recent FiE
exhibition in Paris as a platform to launch the latest additions to
its portfolio, including a new concept to eliminate gaps between
filling and dough in puffed pastry products.
