Puratos has reformulated and developed new market-specific bread improvers to address flour quality fluctuations and cater to consumer taste profiles, it says.
Taura Natural Ingredients has developed a range of natural concentrated fruit pieces to specifically target and cater to the needs of artisan chocolatiers and bakers.
Several Israeli bakery chains have been issued with charges by the anti-trust authorities over accusations of collaborative involvement in the price fixing of bread products and anti-competition activities.
Naturally antioxidant-rich coriander leaves improve the sensory and bakery characteristics of white bread significantly, while also prompting enhanced shelf-life, according to researchers.
Premier Foods’ sale of its ethnic flour business Elephant Atta for £34m was a sign of how desperate it was to right its balance sheet, according to market commentators.
Israel's bakery firm GreenLite is taking its gluten free products to the European market for the first time later this year, premiering at trade show Sial.
Market expansion group DKSH has announced plans to open its second innovation centre in Mumbai, India to help companies introduce confectionery and bakery products tailored to the Indian market.
A recent expose of the cost of gluten free products on the National Health Service (NHS) drew on inaccurate reports, according to ‘free from foods’ authority Foods Matter.
Increasing aromas and using oxidised enzymes can help bread manufacturers reduce salt as a Dutch cap on salt content looms, according to ingredients firm Sonneveld.
After Premier Foods’ announced this week that it plans to up its spend on ‘power brands’ such as Hovis, Investec analyst Martin Deboo told BakeryAndSnacks.com that UK bread was a “terrible industry” to be in due to industry overcapacity.
If a new food product does not carry a clean label, it will prove extremely challenging to launch in the current retail climate, said Kampffmeyer as it released a slow-fermented flour at FIE last month that it claims allows an additive-free label declaration...
European consumers prefer bread with soft and springy qualities that deliver consistent quality, according to a study commissioned by bakery ingredients firm Novozymes.
AB Enzymes is set to launch a texturiser for clean label bakery products that it says can cut costs and give results closer to monoglycerides than its last offering.
NatureFibre Oat 100 is the latest addition to a new suite of flours from Kampffmeyer Food Innovation GmbH for formulating high fibre and whole grain bakery and snack products that taste as though they are made with conventional, refined flours.
New UK research has found supermarkets’ unlabelled in-store bakery bread is generally higher in salt than the supermarkets’ packaged bread, with differences of more than half a gram between similar products.
A new enzyme concentrate can improve the baking properties of wheat and rye flours for bread makers and tackles the challenges of too high intrinsic enzyme activity linked to very dry growing conditions, said Mühlenchemie.
Following a UK release, bakery ingredients supplier Bakels said it is launching its new emulsifier free ‘clean label’ bread improver range on the wider European market.
A new ‘clean label’ dough hydrator, used in conjunction with standard dough conditioner, provides savings on raw material inputs and boosts bread quality, reports French supplier Limagrain Céréales Ingrédients (LCI).
A new addition to its Fibreline range has been designed to allow bakers produce wholemeal bread without compromising on taste or texture, claims Danisco.
The decline in sales of white bread and hike in sales of brown bread in the UK is a reflection of how consumers there are opting for loaves with more dietary fibre and nutrients, claims a market analyst.
Frutarom Savory Solutions has entered into an agreement with the German Institute of Food Technologies (DIL) to conduct research on starter cultures, which the company expects will propel it into a leading position in Europe in the field.
Funding to the tune of $2.5m from a Canadian government scheme indicates the commercialisation potential of acrylamide-preventing yeast technology and will also serve to broaden its scope, claims its developer.
Nutraceutical giant Cognis says it has developed a new bakery enzyme preparation to meet customer demand in both developed and developing markets for products with an increased shelf life.
Interest in seaweed granules as a salt replacer has soared in the last year, according to the producer, as the first results of a UK government-funded study indicate high consumer acceptability of various bread in which it replaced 50 or 100 per cent...
The German bakery sector is set for consolidation, with the dominance of small bakeries unsustainable over the long term, claims the new director of the bakery ingredients division of Arla Foods, who is aiming to increase the supplier’s exposure in that...
An extension of the Panamore enzyme blend product range improves the freshness of breads and is particularly suited to low sugar and low fat recipes, claims developer DSM Food Specialties.
Cargill is introducing three new functional systems to help manufacturers meet growing demand for Asian bakery products, whilst replicating the sensory properties of traditional recipes and improving their healthy profile.
NutriGal has gathered positive preliminary data to support the satiety effect of its eponymous protein and fibre ingredient, derived from a by-product of the soy processing.
Phenolic acids retain their antioxidant activity after the baking process, said researchers who claim their findings are critical in terms of the development of functional foods.
The Hochdorf Group has relocated its wheat germ processing from Steinhausen to Hochdorf after space was created at its headquarters by the termination of certain packaging activities last year.
The three top reasons for buying a particular bread brand are consistent quality, health, and value for money, according to a Novozymes consumer survey which investigated the habits of 3794 consumers in the UK, France, German and Sweden.
A new natural sourdough production unit in Belgium costing €21m will boost volume and help meet the hike in demand from bakers for the bread ingredient, claims Puratos.
The Genius gluten-free fresh bakery brand is now worth more than £10m at retail level, just 15 months after launch, making it one of the most successful launches in the free-from market over the last decade.
Kefir can be successfully used for sourdough-type bread making, leading to bread of good quality, increased shelf-life and better flavour, states new research from Greece.
German flour improvers specialist Muhlenchemie has many years' experience in the fast-growing bakery markets of Africa and the Middle East - but each country and bread-eating culture requires a slightly different approach.
Danisco is launching two new bakery enzymes for keeping different types of bread fresh for up to 10 days, billed as a change in the previous one-enzyme-fits-all approach to anti-staling technology.
French bakery ingredients firm Eurogerm is chasing the high potential Asian market, and has entered an agreement with Japanese flour miller Nisshin Seifun to target it effectively – including a 15 per cent share sale.
Both xanthan and xanthan–guar gum blend incorporated into rice cake production can help manufacturers overcome some of the structural challenges involved in gluten free bakery, claims a new study.
The food industry has been blasted by lobby group CASH (Consensus Action on Salt & Health) for the fifth time this year, this time for adding dangerously high levels of salt to barbecue foods.
A new white wheat concentrate brings brings taste and colour benefits, claims its producer, Limagrain Céréales Ingrédients (LCI), part of Groupe Limagrain, the EU’s largest seed breeder.
The trial phase on a starter that enables reprocessing of rejected bread has demonstrated its efficacy in reducing waste within the bakery facility, claims the Sonneveld group.
