Baker

Is bread dead or dying? Plant bread sales fell by 4.5% to £1.6bn

Asda loses £500,000 a week as bread sales fall

By Nicholas Robinson

Asda is losing £500,000 a week in plant bread sales, as consumers continue to turn away from the traditional sliced loaf, according to the retailer’s senior category buying manager Emily Peck.

The HealthBread looked at ingredients and processing methods to improve the nutritional profile of breads

Exclusive talk with HealthBread project leader

HealthBread plans association to commercialize concepts

By Kacey Culliney

The EU HealthBread project wants to form an association by the end of the year to drive commercialization of its healthy bread technologies and concepts across Europe.

Kohler says there are plenty of opportunities for nanotechnology in bakery

DISPATCHES FROM VITAFOODS EUROPE 2014

Nanotech is the future for bakery fortification: RNI Conseil

By Kacey Culliney

Nanotechnology to deliver nutrients or flavors into bakery remains nascent, but that will change over the next decade, says RNI Conseil’s scientific and regulatory affairs senior consultant.

Europe's bakery sector saw a lot of innovation in 2013, says Innova, with NPD in cookies, on-pack claims and price surges

Dispatches from Bakery Innovation Europe in Munich

Biggest bakery NPD trends in Europe 2013

By Kacey Culliney

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.

Healthy reformulation of baked goods will always have compromises, whether on taste and texture, shelf life or even cost, says Leatherhead's formulation expert

CHEWING THE FAT: TALKING REFORMULATION WITH LEATHERHEAD, PART I

Minimizing compromise in healthy bakery reformulation

By Kacey Culliney

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.

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