Kerry Taste & Nutrition has developed a naturally sourced soluble dietary fibre ingredient – designed for use in the manufacture of white bread products – that ticks a number of boxes, including the nutritional and functional advantages of gum acacia,...
Malaysia-based and Australia-listed food tech firm Holista Colltech has set its sights on marketing its low-GI bread premix in several APAC markets after a successful partnership in the United States with bakery manufacturer Costanzo’s.
An international group of scientists has pinpointed the genes responsible for the dietary content of white flour, which opens possibilities to manufacturers to satiate the consumers' love of white bread, while critically boosting their fibre intake.
AMCO Proteins has extended its line of dough conditioners with HG-80, a plant-based nutritional supplement that reduces mix time, according to the New Jersey-based supplier.
Three major white bread brands have made it into the UK’s top 20 best-selling food and beverage list, according to IRI data, but every single one has seen sales plummet.
UK consumers are interested in healthier baked goods high in fiber but low in sugar and calories, particularly high-fiber white bread, according to a survey.
Allied Bakeries (AB) will use consumer diet and health concerns in a bid to reverse a predicted 8% sales decline in white plant bread products in the next few years.
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.
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.
DSM Food Specialities is introducing a new enzyme in its Let's
BakeZyme range, this time targeting dough development, crumb colour
and volume in white bread
The popularity of whole grains and a growing trend to fortify baked
goods with functional ingredients has added a new dynamic to an
otherwise mature US bread market, says a new report.
