Researchers from the University of Belgrade have examined the large-scale production of biscuits fortified with apple pomace flour produced by a new low-cost drying method.
The extensive waste of bakery products and especially bread - one of the top 10 most wasted solid food items - is pushing demand demand for baked goods that stay fresher for longer.
Coeliac disease affects about one in 100 people in the UK – of which half a million are still undiagnosed – giving gluten free producers an extensive, and loyal customer base. And it’s growing.
The heirloom grain miller has promoted Cargill veteran Troy Anderson to VP of operations, marking the start of a process to carry the young company into the future.
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.
Axereal’s malt subsidiary Boortmalt has doubled its capacity to 3m tons annually through this acquisition and now boasts 27 malting facilities on five continents.
A group of European scientists have successfully made gluten free bread using a technique called Ohmic heating (OH), in which the bread itself is a conductor for electricity.
The bakery giant has partnered with Estonian Malt to launch Puratos Malt to produce malt flours and sprouted grains for the food manufacturing industry.
The global ingredients supplier has opened its $1.5m Bakery Innovation Centre – designed to inspire innovation in the bakery sector – at its headquarters in Des Moines, Iowa, US.
Today’s industry buzzwords are clean label, automation and sanitary design, but the biggest challenge for the global bakery equipment industry is its workforce.
The Mexican bakery giant reported a 3.2% sales growth to 74,965m Mexican pesos ($3.9m) for Q3 2019, due to solid organic growth in all regions in which it operates and record levels of adjusted EBITDA.
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.
Bakers Basco has increased the number of GPS tracking devices across its bakery equipment to crack down on the abuse and misuse of its bread baskets and dollies.
A survey by the National Association of British and Irish Flour Millers (NABIM) has revealed that younger British bakers (18-25 year olds) are embracing Parisian specialities like croissants and Pan au Chocolate.
Malt Products Corporation (MPC) is on a mission to educate bakers and snack makers about the surprisingly little known yet massively on trend benefits of an ingredient that is pretty much ubiquitous in the bakery industry.
The bakery category continues to be a top driver of consumer grocery store trips, however, the industry is increasingly feeling the pressure of costly government overreach, while trying to build and retain the talent pool of skilled workers.
President Trump has signed an executive order (EO) to curb regulatory ‘dark matter’ – the raft of guidance documents that accommodates regulations – which often calls for unexpected and unfair penalties for non-compliance.
Public health researchers studied more than 43,000 adults over the course of 17 years and found the American diet has improved slightly but saturated fat remains an issue.
The equipment supplier spent more than two years developing an online portal for customers to have 24/7 access to 3D renderings of system parts and service support information.
The company's scientists have developed a series of wheat varietals through traditional breeding methods that provide functional benefits like high fiber content, extended shelf life or reduced gluten. Arcadia debuted these ingredients in the form...
DSM Food Specialities celebrated 150 years of spearheading the global fermentation and biotechnology sector by focusing on how the bread industry can ensure healthy growth for the future.
Mintel research has revealed organic products launches with free from and ethical claims have experienced impressive growth over the past decade, especially in Europe.
After five years in business, the milling and grain specialist has rearranged its corporate leadership, modernized several of its aging mills and expanded its portfolio. CEO Dan Dye shared details of forthcoming plans at the International Baking Industry...
Cape Cod is donating 5% of proceeds from a limited edition potato chip variant to breast cancer research, Cereal Partners Worldwide are promoting digestive wellness, Nestlé gets into the Christmas spirit and Taco Bell is turning up the heat with tortilla...
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 ingredients company has leveraged its food science expertise to complement its parent company’s commercial reach. We spoke to both companies at the International Baking Industry Expo (IBIE) about what’s trending in bakery, and it reaches beyond...
Climate scientists are warning that climate change-induced droughts could devastate more than half of the world’s wheat fields by the end of the century, triggering food shortages, market upheaval and political unrest.
A UK study has discredited the perception that following a gluten-free approach could help improve the health of people who do not suffer from celiac disease.
Verity Clifton, applications technologist at specialist ingredients company Thew Arnott, looks at the challenges facing food makers of vegan products regarding texture and sugar.
Bread has been baked for millennia using the same basic ingredients – flour, yeast, salt and water. However, what many Americans may not know is that some of their breads may also contain ingredients that are banned in many countries, including the EU...
The Canadian acidulant producer presented its ingredients at the International Baking Industry Exposition (IBIE) for the first time, following a refreshed marketing approach and private equity acquisition.
Grupo Bimbo's Daniel Servitje, Dawn Foods' Carrie Jones-Barber, Flower Foods' Brad Alexander and Weston Foods' Roy Benin were invited by the American Bakers Association (ABA) to share their management approach in a fast-paced, multigenerational...
FEDIMA and AMFEP are hosting a series of webinars that delve into the safe guidelines for workers in the baking industry who are exposed to dust from flour and enzymes.
The food safety training company developed an immersive educational platform that guides users through simulations of real-life scenarios to pinpoint problems, record data and propose solutions.
A collaboration between Carlsberg’s Jacobsen Brewery and Danish bakery Jalm&B has resulted in ‘Genbrød’ – a sustainable sourdough bread made from upcycled hazelnuts.
Smart Baking Company, which focuses on high-fiber, low-calorie breads and other refrigerated or frozen baked goods, will nearly double its production facilities by 2020.
The charred remains of 14,000-year-old flat bread found in Jordan has given researchers a glimpse into the diets of Natufian hunter-gatherers, 4,000 years before the emergence of the Neolithic agriculture way of life.
Researchers analyzed the gluten intake of more than 6,000 genetically predisposed children and found a 6% to 7% risk level for every additional gram of gluten consumed.
Daniel Servitje, president and CEO of the Mexican bakery giant, presented the new packaging that uses Symphony Environmental Technologies’ d2w plastic technology at an event in Mexico City.
This year’s triennial expo – to be held in Las Vegas, UK, from September 8-11 –– will again form a platform where millions of dollars of business contracts will be signed daily.
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...
Soft pretzels elicit a characteristic aroma that is markedly different from other baked goods, but scientific data on this is scarce, prompting researchers to pinpoint the odorants responsible.
The massive show will bring thousands of baking industry and supply chain professionals to Las Vegas, September 8-11. Here’s a taste of what to expect from the show’s focus on craft and getting back to baking’s roots.
