Non-wheat cereals have huge potential for nutritional breads, but further in-depth research is needed to overcome dough difficulties and nutrient retention concerns, say researchers.
US bakery, snack and cereal manufacturers should look to Europe for lessons on clean label and better-for-you products that don’t scream health, says Mintel’s innovation head.
Three months after a federal judge in California gave the preliminary thumbs up to a $3.4m settlement of a class action lawsuit accusing Trader Joe’s of falsely advertising products as ‘all natural’, a fellow judge has allowed most claims in a similar...
World Environment Day - June 5 2014 - Driving action on climate change
Food manufacturers don’t understand the urgency of sustainability and need to act faster, but also communicate actions better with consumers, says the president of global NGO Food Tank.
The Federation of Bakers has designed ‘breakfast boots’ to hold toast as part of an on-going campaign to promote bread as part of a healthy, balanced diet, its director says.
The Zeelandia Group will invest several million euros into modernizing production in Turkey – an ‘inspiring’ economy brimming with new product development opportunities in bread and pastry, its CEO says.
Hovis has received £80M of cash from commercial lender GE Capital to fund future growth plans following The Gores Group’s acquisition of a controlling stake in the bakery firm in January.
Egyptian bakery equipment firm Morcos has faced financial difficulties amid political unrest in its home market, but an investment strategy saw it prosper against the odds, its purchasing manager says.
Increasing interest in cinnamon’s health properties has led to its use in more foods, but heavy rainfall in producer countries has affected supply, a leading ingredients company has warned.
Ingredients suppliers are uniquely placed in the supply chain to up their game in sustainable sourcing and must push the agenda further, says a market analyst from Invenire.
In this special edition article BakeryandSnacks.com takes a look at some of the key suggested benefits of fiber, and how manufacturers can utilize it to benefit consumers.
Fortifying cereal-based products with fiber is less about nutrition and more about technical, formulation functions that align with mega-trends like sugar reduction and gluten-free, claim suppliers.
High cereal fiber intake after a heart attack may improve long-term survival rates, research suggests, but these benefits could be achieved with a balanced, healthy diet, rather than through fortified goods, says British Heart Foundation senior dietician.
The gluten-free industry must improve availability, quality and cost of products in light of a fourfold increase in UK celiac diagnosis over the past two decades, says the CEO of Coeliac UK.
Keeping up with consumer change, hunting out talent to align with trends and reacting strategically to global crises has to be top of the agenda, three bakery CEOs say.
There are significant opportunities to grow the Rudi’s Organic Bakery brand, both through increasing distribution and taking it into new categories, says its new owner, Hain Celestial.
Nanotechnology to deliver nutrients or flavors into bakery remains nascent, but that will change over the next decade, says RNI Conseil’s scientific and regulatory affairs senior consultant.
The UK government will finalize its decision on mandatory folic acid fortification of white flour next year following blood folate tests, says the Department of Health (DoH).
Genetic modification (GM) of wheat genes to ‘silence’ protein fractions toxic to those with celiac disease holds promise for cereal development, researchers say.
Political instability in the Ukraine has reinforced the UK’s need to increase its own food security and production, National Farmers Union (NFU) president Meurig Raymond has warned.
Cereal bran is underutilized as a functional food ingredient but can enrich the fiber content of bread providing the antinutrient components are reduced, researchers say.
Cargill has obtained approval for the use of sunflower lecithin in Japan, which until now had been the only country in the world where the additive had not previously been approved for food applications.
Non-stick coating bakeware specialist FBS Prestige has seen phenomenal demand from the Middle East as the country’s bakery sector evolves, its CEO and chairman says.
Understanding consumer expectations and respecting these, combined with a boldness to draw inspiration from new areas is the perfect mix for successful innovation, say experts.
Turkey lags behind Western Europe when it comes to salt reduction, but has an openness that makes it ripe for bakers to introduce innovative technologies, according to Leatherhead Food Research.
Using resistant starch-enriched flour in place of regular flour may reduce cholesterol levels in people with metabolic syndrome, report researchers from South Dakota State University.
High-protein bread will be a functional niche of the future if manufacturers can play up the satiety angle and get the taste right, says a health and wellness expert.
Industry will meet with scientists next week in Vienna to start discussions on the future of pan-European whole grain labeling, but it’s likely to take more than one year to finalize, says an expert from TNO.
There are just two weeks to go until FoodNavigator’s live (and hopefully very lively) online debate on one of the hottest trends in food development: gluten-free.
General Mills has filed a patent to lower the trans fatty acid and saturated fat content in dough shortenings using a blend of non-tropical oils and hard stock fat.
A protein that could help fight celiac disease gut symptoms may struggle to overcome strict EU rules on genetically modified organisms, says the research director of the institute behind the project.
A 'butter-like' extract of natural compounds from rice bran oil shows promise for several food applications, including use as a replacement for butter, margarine and shortening in baked goods, say researchers from the USDA.
What is the future of food? Simple communication of complex advances will be crucial, as well as picking up the pace amid a global population boom to feed the world nutritiously and sustainably, according to FoodNavigator and NutraIngredients senior editors.
AarhusKarlshamn (AAK) will acquire Belgium bakery fats specialist CSM Benelux to drive strength in its bakery supplies business, its European president says.
The human protein elafin could be delivered into the gut using a probiotic bacterium to reduce the inflammatory reaction typical of celiac disease, researchers suggest.
2 Sisters Food Group has confirmed the closure of its Avana Bakeries site near Newport in Wales, threatening 650 jobs, denying claims it was close to securing substantial new orders.
