Healthier food now makes up 25% of Greggs sales, according to the boss of the UK’s largest bakery chain. But the independent sector is moving in a different direction, he fears, creating an uneven playing field and posing a risk to the food industry’s...
The Federation of Coeliac Associations of Spain (FACE) has pledged to use the European licencing system Espiga Barrada (the Crossed Grain Trademark) from 2020.
Bakers can use non-traditional flours and the fermentation process of sourdoughs to enhance the functional properties of baked goods without sacrificing any of the organoleptic, says study.
Branding and innovation expert Claire Nuttall – who has worked with many global food and drink businesses – reveals her pick of the trends set to shape the global baked goods market in the coming 12 months.
Kampffmeyer Food Innovation has developed a highly nutritious wheat aleurone that plugs a market demand for healthy, good-tasting baked goods, according to its product manager.
New flake ingredients, based on an ancient variety of barley, can extend the shelf life of multi-grain breads, rolls and bagels by a least 20 per cent, claims Kampffemeyer Food Innovation.
A natural preservative can help extend the shelf-life of baked
products as well as maintain fresh flavor profile, according to its
manufacturer Vitiva.
Rising demand for berry fruits in bakery goods has led fruit
ingredient firm J.O. Sims to invest in new research and development
work to improve fruit functionality in these applications.
