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.
A majority of EU member states voted against approving a genetically modified (GM) maize variety for cultivation in Europe at a Council of Ministers meeting on Tuesday – but the Commission may still approve the crop under EU rules.
Understanding how the freezing process impacts wheat gluten proteins rather than whole gluten may enable better preservation of frozen dough, researchers say.
Hurdles in food safety, taste and consumer acceptance await on the London South Bank University’s quest to join two big food innovations: 3D printing and insect-based ingredients.
Few topics can spark a more spirited debate these days than gluten, and yet, as the Whole Grains Council/Oldways points out, misconceptions abound when it comes to gluten—especially within the larger scope of whole grains.
CHEWING THE FAT: TALKING REFORMULATION WITH LEATHERHEAD, PART II
Restructuring or repositioning ingredients is the future of salt, fat and sugar reduction in bakery, but these methods are being held back by a fear of the unknown, says Leatherhead’s formulation expert.
Reducing salt, sugar or fat in baked goods will always mean compromises so it’s important to ensure these concessions are minimal, says Leatherhead’s formulation expert.
Flowers Foods has reported record sales for fiscal 2013, propelled by volume gains from the exit of rival Hostess in late 2012 and the acquisition of its bread brands, its CEO says.
The Middle East has some of the fastest rising levels of diabetes in the world, presenting opportunities for bakery manufacturers to develop healthier bread products, says a Euromonitor analyst.
AarhusKarlshamn (AAK), the Sweden-based oils and fat producer, has reported a 12% increase in operating profit in the fourth quarter (Q2), driven by recovery in its chocolate and confectionery fats division.
A national press advert from Warburtons – stating ‘No.1 Now London's biggest bakers’ – has been banned by the Advertising Standards Authority (ASA), after complaints from Premier Foods and Allied Bakeries.
The fiber and whole grain intakes of many Americans are still falling well short of the recommendations, but food such as ready to eat cereals, yeast bread/rolls, and oatmeal are making significant contributions in the right direction, says a new study...
Bakers need to start thinking about concepts, packaging and branding ahead of formulation – like consumer packaged goods firms, says Nielsen’s bakery expert.
More than half (56%) of US shoppers say they are cutting back on white bread - but not necessarily because wheat or gluten are the enemy, says Packaged Facts.
Premier Foods’ £87.5M joint venture with the US-based Gores Group has drawn a mixed reception from leading City analysts, as the manufacturer confirmed trading profit for the year ended December 31 would be in line with market expectations.
Brazil from other markets as opportunities lie across all age groups for snacks, cereal and bakery, although motivators remain different, says Canadean.
Bakery products that promise satiety and contain natural sweeteners have huge growth potential as consumers consider healthy eating more holistically, says Leatherhead Food Research.
The metabolic benefits associated with increased an increased dietary intake of fermentable fibres may be due to the way in which our bacteria in use them to control levels of intestinal glucose, say researchers.
A lack of fermentable fibres in people's diet may pave the way for allergic inflammatory reactions such as asthma - and increasing intake of these fibres could help battle asthma, according to new research.
US Gores Group is allegedly in talks to buy out a stake of Premier Foods’ Hovis business and a city analyst has said that geography would not impact its ability to turn around the struggling brand.
Gluten-free major Genuis is suitably busy with an ambitious international expansion plan as it moves into the United Arab Emirates (UAE), its commercial director says.
Natural, active antimicrobial sachets containing concentrated oregano essential oil (OEO) should resonate well with consumers concerned about artificial preservation techniques, suggest researchers.
A supplier of drum dried organic ancient grain powders has launched a standalone quinoa powder with applications ranging from supplements to RTD and RTM beverages, baked products and even soups. FutureCeuticals hopes quinoa's broad food industry...
Grupo Bimbo’s corporate social responsibility (CSR) app is unlikely to spark interest among consumers but could prove valuable as a way to collate business efforts and differentiate, says an innovation expert.
Trans fats have been discussed for nearly two decades rendering the FDA’s extended comment period trivial in the grand scheme of things, says the innovation insights director at Datamonitor Consumer.
The Food Information for Consumers regulation (FIC) is set to come into effect this time next year. FoodNavigator spoke with Campden BRI’s principal food law advisor David Leeks to find out what changes to expect.
