News & Analysis on the Bakery and Snacks Industries
Convenience, global flavors, and premium products are leading new trends in the bakery sector, according to a new report from the Center for Culinary Development (CCD) and market research organization Packaged Facts.
A new dark cocoa powder aims to deliver an indulgent rich taste for bakery goods, but also cut costs by reducing the product’s overall cocoa content, claims ADM.
Special edition: alternatives to carbon heavy processes
A group of distillers in Rothes, Scotland, began building a power plant this week that turns whisky by-products into energy and could cut total carbon emissions from the Scotch whisky industry by 6 per cent.
A new margarine blend for bakery products contains 10 per cent less saturated fat than its predecessor, but without altering taste or performance, claims CSM.
Wirral Borough Council says it ''left no stone unturned'' in trying to persuade Burton’s Foods not to close its Moreton biscuit factory, and even offered the company a £450,000 grant as a sweetener.
Global capacity for biobased materials is set for huge growth over the next few years – but challenges remain as production moves inceasingly into emerging markets, said European Bioplastics.