Bakery chain De Grog has become the first company in Europe to use tritordeum malted grain in the bakery sector, and the first company in Belgium to use the Mediterranean grain to create an innovative bread.
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 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.
Manufacturers of baked goods are reaching a point where calls to cut salts, fats and sugars in products are becoming detrimental to the quality of their products, a bakery manager has said.
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.
Dispatches from Bakery Innovation Europe in Munich
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.
CHEWING THE FAT: TALKING REFORMULATION WITH LEATHERHEAD, PART I
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.
Norwegian firm Orkla Brands has announced the sale of its bakery unit Bakers to the retail group NorgesGruppen for an undisclosed fee as retailers augment their dominance on the Norwegian bakery market.
Bread ingredients supplier, Sonneveld, claims its takeover by Orkla Food Ingredients (OFI) will not result in a narrowing of the bakery ingredients supplier base due to OFI’s decentralized business model.
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.
A new 'all natural' sweetener blend for baked goods claims to be
able to replace sugar on a one to one basis without compromising
the sweetness or structure of a product.
Despite health concerns climbing ever higher on the consumer
agenda, snack and bread products dominate the top five grocery
brands in the UK as manufacturers see reformulated products gaining
in popularity, according to a new report.
Scientists have devised a means of preventing contamination of
commercially baked bread - helping manufacturers to minimise the
loss caused by spoilage and halt the common problem of 'ropey
bread'.
Finnish bakery group Fazer has bought its way in to Moscow to take
advantage of the growing demand among restaurants for bake-off
bread products and frozen dough, reports Chris Mercer.
Food company J.M. Smucker said yesterday that it had found a buyer
for its US foodservice and bakery products businesses, plus its
Canadian Gourmet Baker operations.
Irish baker IAWS is taking on France's specialist bakery,
confectionery and foodservice sectors by acquiring leading domestic
distributor Groupe Hubert, and could exploit the declining number
of independent on-site bakers in...
Rathbones Bakeries, one of the leading suppliers of own label bread
and baked goods to the UK retail trade, has been sold by Greencore,
the Irish food group which is keen to focus on building its
convenience food operations.
A UK subsidiary of bakery ingredients giant CSM takes the first
steps on the road to 'sweet treat' growth through the integration
of its latest acquisition, the cookie supplier Readi-Bake,
reflecting CSM's strategy...
US cereal company Kellogg Co. agreed this week to sell its
Bake-Line Products business to Atlantic Baking Group, the privately
held baking group said on Wednesday.
One out of every three loaves of bread produced around the globe by
a commercial bakery contains emulsifiers from Danisco, the company
claims this week. An increasing demand for emulsifiers worldwide
are helping the statistics.
