Dutch baking ingredient supplier Zeelandia says its new joint venture with Fine Organics in India will primarily target the nation's growing market for Western-style breads and pastries.
The number of children aged over two years diagnosed with coeliac disease in the UK has nearly tripled in the last two decades, but those from lower socioeconomic backgrounds are still half as likely to be diagnosed, according to research.
Limagrain Céréales Ingrédients (LCI) has developed a linseed-based flour omega-3 levels that enables blood cholesterol health claims to be made on the end product.
Zeelandia and Fine Organics have set up a joint-venture for India and its neighbouring markets under the name Fine Zeelandia to sell mostly locally produced baking ingredients.
Bakers must consider carefully how flour is moved from silos to mixers because this stage is critical to dough consistency and overall baking quality, says an OAL Group engineer.
Jan-Willem Van der Kamp from TNO has been voted as BakeryandSnacks’ Personality of the Year 2014 for his leadership on HealthBread - an EU project to develop healthier breads.
Signature Flatbreads aims to create at least 200 jobs and target £100M in turnover within the next three years, joint md William Eid claimed after the company’s launch.
Aryzta has pledged to shake up the ethnic baking category, creating UK business Signature Flatbreads with the help of the former bosses of Aryzta subsidiary Honeytop Speciality Foods.
General Mills will continue its cost-saving program across the US and Canada with further plant closures, announcing the shutdown of two Pillsbury production sites.
The UK will publish an extensive report on the role of carbohydrates in the diet next year, presenting opportunities for bread makers to fight back against carb-bashing, says the Federation of Bakers (FOB).
Using data exchange technology like near field communication (NFC) to link bread staling information with color-changing labels is a promising future concept, says Canadean.
Glanbia Nutritionals says its US bakery lab will enable manufacturers to shorten new product development times, particularly in the area of ancient grains.
A new inulin-propionate ester (IPE) ingredient may increase appetite-reducing hormones and make people feel fuller, according to research published in the journal Gut.
Bread needs a shake up because packaging is fixated on protection and cost, meaning opportunities to spark increased consumer engagement are lost, says a packaging expert.
Functional food specialist Dr Zak’s has developed a high-protein bagel and has flatbreads in development as it looks to stretch its offering in a niche market, its managing director says.
New technologies are vital to the future growth of the food and nutrition industry, but their future success depends on much more than the science behind them.
UK wheat production had a strong year that should spark a gradual shift back to local sourcing, says the Department for Food & Rural Affairs (DEFRA) as it published its latest cereal usage statistics.
Gluten-free oat specialist Glebe Farm Foods is investing £5-10m ($8-15m) in a second oat mill to keep up with UK demand and assist expansion into European markets.
A critical new understanding of the disease cycle of a wheat virus will help farmers around the world protect their wheat crops from a devastating disease and major yield losses.
Changes to European labelling laws meaning the specific source of vegetable oil must be declared on pack could drive more food manufacturers to certified sustainable palm oil, according to one grower.
Bakery and milling business Hovis has won the coveted Training Programme trophy in the industry’s Oscars – the Food Manufacturing Excellence Awards (FMEAs).
Oats have been shown in several studies to keep hunger at bay and now research from Lund University in Sweden has shown that liposomes from fractionated oat oil induce satiety.
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.
The European Commission has approved Benexia chia oil as a novel food for use in food supplements and in place of other plant fats and oils in foods and drink applications.
Salt replacer use is growing but low salt claims are not, as food companies favour a ‘quiet’ approach – but growth in gourmet table salts may threaten salt reduction efforts.
Plant bakers will be able to save thousands in energy costs with an oven system that optimizes air flow and incorporates heat recovery, claims developer Campden BRI.
Sprouted grain flour is gaining traction with food manufacturers and consumers alike thanks to its sweeter taste, longer shelf life, increased nutrient bioavailability and overall better baking experience, claims Peter Reinhart, a chef and cookbook author.
Protein is hot - and big brands are piling more of it into everything from breakfast cereal to ice cream. Yet the Dietary Guidelines for Americans say “inadequate protein intake in the US is rare”. So does this trend make sense from a nutritional perspective?
Cambridge Engineered Solutions, a US metal conveyor belt manufacturer, has hired its first sales manager to support the company’s business growth in the UK and Ireland.
A leading nutritionist has slammed the Advertising Standards Authority’s (ASA’s) decision not to ban a toothpaste ad for suggesting white bread contained sugar and could harm teeth.
Choosing gluten-free food is a lifestyle choice, but there is no evidence that it’s a healthier option for those not suffering from gluten intolerance, say experts.
The higher cost and lack of familiarity with whole grains are complicating some schools’ efforts to comply with requirements to serve 100% whole grains that went into effect last July, according to school dietitians.
Consumers’ perception of whole grains have come a long way, but with most Americans consuming only 15% of the recommended daily intake of them, whole grains still have several barriers to overcome before they are fully integrated into the average person’s...
The bakery, snack and cereal sector is vast - driven by millions of dynamic individuals across the globe. But do you or a colleague have what it takes to be recognized by your peers?
The increasing number of U.S. adults reducing or eliminating gluten from their diet who are not diagnosed with celiac disease likely is an unsustainable fad, clinical researchers argued at the Whole Grains Council Oldways Whole Grains: Breaking Barriers...
