Removing negative ingredients like trans fats from bakery is still important for consumers but they are also looking for positive nutrition, says the research director of Packaged Facts.
The bread sector has experienced a riches to rags story and is now in a state of decline with white bread demonized but industry has hope in whole grains, says ConAgra Mills.
Canada Bread has established an independent committee to protect business as parent company Maple Leaf considers selling its 90% stake in the bread firm.
Investments in green technology, waste recovery and sustainable supply can be seen across the baking sector, but what companies are pioneering and leading the way? BakeryandSnacks caught up with the B.E.S.T. in Baking (Becoming Environmentally Sustainable...
There is a flurry of regulation and sustainability pressures facing bakers along with changing consumer tastes and retail demands – but how are bakers and equipment suppliers coping with these challenges?
A new Mintel report provides further evidence that the gluten-free market is being propelled by consumers avoiding gluten for perceived health benefits or as a weight management strategy rather than those with celiac disease or gluten sensitivity.
Shelf life is the biggest challenge in gluten-free baked goods and Penford’s potato-based soluble fiber will help retain moisture, its senior applications scientist says.
Bakers have a vast choice of grains and seeds that can nutritionally improve gluten-free products, including fibers, ancient grains and seeds, according to scientists.
Arla Foods Ingredients is focused more on functionality than ‘all natural’ for the US launch of its whey proteins for bakery, its global sales manager says.
Prunes hold bakery promise in Japan because they are fashionable and highly regarded for digestive health properties, but there are challenges in the US given the fruit’s image problem, says Sunsweet Ingredients.
The higher minimum wage set for the US state of California will see more bakeries turning to automation and robots, says bakery equipment supplier All Bake Technologies.
As parents look to strike a balance between healthy and unhealthy foods in their childrens' diets, bakery manufacturers have an opportunity to innovate with healthier products in the cookies, breads/rolls, crackers and snack bars categories, according...
Poor UK harvests and a deregulation of Canada’s grain market has meant that Canadian wheat sales to the UK have increased by 50%, but the UK industry says that need not mean a long term trend.
Although consumers vary widely in their sensory preferences when it comes to whole wheat bread, certain characteristics in whole wheat flour—such as decreased bitterness and increased sweetness—improve liking among most consumers, according to multi-year...
Dietary exposure to cancer-causing compounds polycyclic aromatic hydrocarbons (PAHs) in bread and cereal products are of little concern to consumer health, according to researchers.
Incorporating whole grains into bakery formulations dramatically impacts functionality and so it is easier if bakers start from scratch, says the director of R&D at Archer Daniels Midland.
The Federation of Bakers has designed a toast-scented fragrance in a ‘quirky’ marketing ploy to encourage young women to think differently about bread, its director says.
The US Agency for International Development (USAID) has pledged $4.98m to a project working with new genomics tools to develop drought and heat-tolerant sorghum hybrids and promote sustainable farming in Africa.
IBIE 2013 has a fantastic educational program lined up from tips for gluten-free and whole grain use, to insight on food safety regulations and labeling laws. BakeryandSnacks takes a look at ‘what not to miss’…
Amid growing awareness in the US about reducing sodium in baked products, UK-based baking powder specialist Kudos Blends hopes to maintain strong growth across the pond with its zero-sodium potassium bicarbonate and low-sodium baking powders.
The incorporation of prebiotic sugar substitutes can optimize nutrition and improve the eating quality and consumer acceptance of gluten-free bread, research finds.
Celiac consumers care first and foremost about value for money; significantly ahead of sensory properties like taste and texture, finds new Leatherhead research.
The FDA says it will permit qualified health claims on the relationship between eating whole grains and a reduced risk of type 2 diabetes, but is the wording it has proposed so qualified that no food manufacturer will want to use it?
Flowers Foods is bringing Wonder bread back to shelves with retro pack designs in a bid to spark consumer nostalgia in the US, its vice president of marketing says.
Premier Foods’ executive director and chief financial officer (cfo) Mark Moran is to leave the firm, in what City analyst Panmure Gordon called further evidence that “the revolving door continues to spin”.
Understanding and behaviours on salt consumption differ hugely from market to market across the globe – something manufacturers must take heed of when reducing levels, researchers warn.
Bimbo Bakeries USA (BBU) will close a Californian bakery and shift production elsewhere after careful analysis showed shortfalls in the infrastructure and manufacturing capabilities, the regional vice president said.
The Brazilian company Biorigin has announced plans to develop its position in the European beta-glucan market after winning EU novel foods approval; meanwhile the EU health claim scramble continues.
Voluntary folic acid fortification of bread is sufficient but maximum limits should be set and the market carefully monitored, a public health expert says.
Flowers Foods will ignite growth in new markets and pick up lost volumes with its newly acquired ex-Hostess brand Wonder – a product its president and CEO describes as a ‘powerhouse’ brand.
This week brings another blow for Hovis as Tesco drops two of its bread brands from its express stores in favor of Kingsmill, so what does the future hold for this 125 year old bakery brand?
A Hovis bakery strike has shed light on the practice of zero-hours contracts, whereby workers are “on-call” as opposed to having fixed hours and must take work when they are offered it.
Alum-based baking ingredients are to blame for almost one-third of Chinese people consuming quantities of aluminium above the recommended maximum safe level in their diets, according to new research.
The US Food and Drug Administration (FDA) has been refused more time to enact the Food Safety Modernization Act (FSMA), signed into law by President Obama in January 2011.
Global wheat prices are down and increased consumption catered for thanks to strong supplies and increased production in most countries, the United States Department of Agriculture (USDA) said.
Lower quality low-protein flour could be used by bakers with the use of formulations and processing techniques used in gluten-free baking, says UK-based research association Campden BRI.
Grupo Bimbo has developed a branded US gluten-free line that an analyst predicts big things for given the company’s strong market foothold and retail network.
Food manufacturing jobs have soared in July after renewed consumer interest in gluten-free products, according to ISM (The Institute for Supply Management).
