The Middle East gluten-free market is nascent but brimming with potential thanks to a young and wealthy consumer base increasingly interested in health and wellness, market experts say.
There are large supplies of cereal and record trade levels set for 2014, but world wheat production will drop by 2%, according to the Food and Agriculture Organization (FAO).
Systech Illinois, which makes gas analysis instruments, has partnered with Ultrapharm gluten-free bakery to monitor its modified atmosphere packs (MAP).
SPECIAL EDITION: FLEXIBLE BAKERY & SNACK PRODUCTION
Flexible bakery lines and equipment must always consider sanitation because these issues have converged, says the head of the Bakery, Equipment, Manufacturers and Allieds (BEMA) Association.
The government at Westminster is being urged to press ahead with mandatory fortification of bread and flour with folic acid across the UK in a bid to reduce neural tube defects in foetuses.
Heat treatment of oats remains very traditional and should shift to continuous technologies for improved nutrition and reduced contamination, says a Campden BRI processing expert.
Premier Foods has recommenced sourcing British wheat for its Hovis brand but cannot bring back its ‘100% British wheat’ pack claim due to continued uncertainty, it says.
Philibert Savours CEO said a new organic variety in the firm’s Campasine bread mix line may offer value-added possibilities and be closer to his own ethos, but the firm must provide something for everyone’s budget.
Replacing modern wheat with Kamut International’s trademarked ancient wheat in the diet may reduce symptoms of irritable bowel syndrome (IBS), finds research.
Warburtons has secured planning permission to build a £20M factory in Burnley, Lancashire, dedicated to its sandwich alternatives lines, including Wraps and Sandwich Thins, plans for which it announced in January.
Swiss bakery firm Aryzta will acquire Canada’s Pineridge Bakery and US Cloverhill Bakery for a collective sum of €730m (US$1.01bn) in a move its CEO says will shift the company into more relevant convenience channels.
Gluten-free and dairy-free are the new buzzwords in the Middle East’s bakery market, as consumers look for ‘healthier’ bakery products, industry sources have said.
The World Cup may well place Brazil in a global spotlight, but the world should see that the country has more to offer than football, carnivals and samba, according to a Brazilian trade association at this year's Europain.
A professor of cardiovascular medicine has said industry must get their act together after his UK study found bread and cereal to collectively be the highest contributors to salt consumption among children.
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 use of edible films could be a new approach to the production of functional cereals and bakery products with added probiotics, according to new research.
With wheat consumption is on the rise in Indonesia, the country might soon be in a position to resolve its self-sufficiency target for rice, according to a new report by Rabobank.
Premier Foods now has “the brightest outlook for a decade”, after re-engineering its balance sheet with a major refinancing plan, says City analyst Shore Capital.
Bakery ingredients business, Bakels, has opened a new center for product development, offering a ‘bridge’ between bakers, confectioners and retail channels to shorten the development cycle.
Indian Tobacco Company (ITC) will open a Rs.700 crore ($113m) food manufacturing facility producing branded packaged biscuits, snacks, noodles, juices and Atta (wheat/powder flour).
Premier Foods has revealed 18% growth in trading profit in full-year results for 2013, alongside a new pensions deal and a much-awaited major capital restructuring plan designed to “liberate the firm from its past”.
Manufacturers working to develop high quality gluten-free bakery products must not forget how important starch is in the formulation and its reaction during baking, warns a professor.
Governments, NGOs and consumers are driving change in the bakery sector, but how can industry keep up? What’s the next direction for healthy bakery? And will this future need to be regulated?
Are consumers who say they’re avoiding gluten really just avoiding wheat? Can we trust survey data about the number of people following ‘gluten-free diets’? Are market researchers' (wildly differing) estimates about the size of the gluten-free market...
Oats, when the supply chain ensures no cross-contamination, are a gluten-free cereal grain. So why haven’t we seen a flurry of oat-based gluten-free options in the global bakery sector? Are they a missed golden opportunity for gluten-free bakery?
Leading food and drink makers including Nestlé, Unilever and Coca-Cola have made good progress in the year since Oxfam released its first Behind the Brands sustainability scorecard – and only one company made no progress, according to the NGO.
The US trend of skipping breakfast or eating it on the go hurts both cereal and packaged breakfast baked goods, according to an analyst behind a Packaged Facts report.
Girls who eat breakfast every day are less likely to be overweight than those who skip breakfast, according to a study published in The International Journal of Food Sciences and Nutrition.
High magnesium, low potassium mineral salts represent a functional and nutritious solution for sodium reduction in baked goods, according to a food science consultant.
Grupo Bimbo doubled its net profit for 2013 and totted up its highest ever EBIDTA – improvements that defined what its CEO described as a ‘pivotal’ year.
Health claims in bakery need science but communicating them remains challenging when the benefits cannot be directly perceived by consumers, says the research head at Vaasan Group.
One-third of all new bakery launches were sweet biscuits and cookies in 2013, the most popular on-pack claim was ‘no additives’ and the average price of baked goods rose, according to Innova Market Insights.
