How can bread waste products be put to good use? In a new partnership between UK-based Clean Food Group and Roberts Bakery, the former will use its fermentation technology to transform the waste products of the latter into oils and fats that can be used...
The bakery market is remaining resilient in the face of continued market pressures, as merger and acquisition (M&A) activity remains strong in 2023, Craig Gibson, managing director at TM Capital, shared during an International Dairy Deli Bakery Association...
The ingredients specialist for the bakery, sweet treats and chocolate industry revealed its industry trends and consumer preferences at its Taste Tomorrow conference.
What new food and beverages are hitting the shelves? This week, we have squeezy chocolate peanut butter, low-carb chutney, takeaway pastries, and coronation-themed party food.
Norwegian academics have demonstrated how using the tropical plant Hibiscus sabdariffa can contribute to increased nutritional value in everyday foods.
The Mexican bakery giant has acquired Vel PItar SA – a major player in branded breads and other baked goods in Romania – from US private equity firm NCH Capital for an undisclosed amount.
Swiss ingredient supplier Omya has turned to the social media craze ASMR to prove its calcium carbonate product can improve the crispiness of wafers and thus gain consumer acceptance.
The leading European bakery, confectionery and frozen bakery supplier has partnered with AgriTech accelerator StartLife to revolutionise the bakery sector – particularly targeting alternative ingredients and ideas that address the most pressing challenges...
Production costs soaring by 30% is leaving British egg farmers on the brink, which will have the inevitable domino effect of reverberating into the bakery sector.
UK natural flavour house International Taste Solutions (I.T.S) has developed a range of natural free from flavour enhancers that replicate the indulgent characteristics of dairy and eggs in bakery products.
Ingredients specialist Kröner-Stärke has created a cream-like filling for bakery and confectionery products that boasts a shelf life of at least 24 months, but is still free of artificial ingredients, additives and preservatives.
While the health trend has been gaining momentum for several years, it has certainly been given impetus by the pandemic. Today’s consumer is increasingly moving away from considering food as simply a caloric need to something that could add functional...
In an industry first, a new accelerator programme is focusing on sustainability, quality, and innovation to ‘build the future of bakery’. FoodNavigator catches up with Ana Thielen, Cereal Manager, Europastry, to ask what prompted the initiative.
Following its acquisition by Investindustrial, CSM Bakery Solutions has rebranded as CSM Ingredients. FoodNavigator speaks to the group’s CEO Aldo Uva about the opportunities the new ownership structure will unlock.
The predictive analytics provider told BakeryandSnacks the UK savoury snacks industry stands to lose £381.1m, while the bakery sector is at risk of losing £143.4m should the government’s injunction on advertising products labelled as high in fat, sugar...
Warburtons has teamed up with small and medium-sized enterprise (SME) accelerator Mission Ventures to launch a new joint venture to support bakery start-ups.
Finnish food group Fazer has developed LOFO, an enzyme-based solution that unlocks the door to low-FODMAP baking. The first breads made using this patented innovation have hit the shelves in Finland.
DuPont Nutrition & Biosciences is launching a new emulsification system for the global bakery sector that, the company says, responds to three important trends: sustainability, health and clean label.
Bunge Loders Crocklaan is promoting the benefits of a new shea margarine that, it says, is a ‘100% sustainable, healthy and plant-based’ alternative to dairy-based butter and common vegetable oils such as palm.
According to Mintel data, younger consumers are interested in bread with a ‘healthy angle’, yet many remain unsure how best to choose a better-for-you option.
Tighter regulations are required to stop manufacturers claiming products are ‘multigrain’ if “hardly any grains” other than the main wheat component are present in the finished product, says consumer watchdog Foodwatch.
The Norwegian Consumer Council has criticised food manufacturers after eight out of ten bread products sold in Norway were found to be mislabelled, including errors in ingredients and allergens lists.
The rise of free from is throwing up unique challenges for manufacturers in that, often products that replace allergens can have an allergen classification themselves, like nuts to provide protein and fat content; or eggs or milk to bind ingredients in...
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.
Closely analysing flavour compounds can help bakers select the best flours and oils to optimise taste, according to a flavour consultant with almost 20 years’ experience at Kraft Foods.
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.
Summer 2010 will the see the opening of a new innovation centre at a milled grain technology developer’s headquarters in Hamburg that is set to focus on R&D in the areas of health and nutrition.
US company Nutraceutical Clinical Laboratories International
Incorporated (NCLII) has begun selling its NuPreserv product to one
of the leading American bakery groups.
