12-Sep-2022 By Anthony Myers
Puratos, the food ingredients and services supplier for the bakery, patisserie and chocolate sectors has announced a new partnership with Shiru, a functional ingredient company for the food industry.
08-Feb-2018 By Gill Hyslop
BakeryandSnacks picks out some exciting products featured at ‘Bake in Paris’ – the 2018 edition of Europain, held in Paris, France, earlier this week.
28-Aug-2017 By Niamh Michail
Leftover fruit pulp from the juice industry is being transformed into a value-added and healthy ingredient for cereals, baked snacks and chocolate.
24-Aug-2017 By Niamh Michail
Tate & Lyle has developed two instant functional starches to add to its clean label Claria range, which can help manufacturers banish modified starches, it says.
11-Aug-2017 By Will Chu
The distribution agreement between Univar and Kudos Blends is to be extended beyond the UK to supply much of Europe with sodium reduction ingredients for bakery and snack-based products.
08-Aug-2017 By Gill Hyslop
Bakery ingredients supplier CSM Bakery Solutions has finished renovations at its Bradford, UK, bakery, which will lead to 100 jobs being created over the next three months.
24-Jul-2017 By Jenny Eagle
Belgian biscuit manufacturer Destrooper-Olivier has partnered with Gerhard Schubert after meeting them at the 2016 ProSweets trade fair in Cologne.
15-May-2017 By Jenny Eagle
GEA debuted its Comas cupcake production line and Imaforni multi-zone tunnel oven for crackers, cakes, pies, biscuits and cookie manufacturing at Interpack.
Bakery China 2017
12-May-2017 By Gill Hyslop
China’s diverse bakery industry – encompassing bakers of traditional ‘pinyin’ (literally translated as ‘Chinese style cakes and snacks’) and producers of modern items like croissants and waffles – is growing at a rate that far exceeds most other segments.
03-Mar-2017 By Gill Hyslop
Daelmans has been making the caramel waffles for over 100 years and today, is the worldwide market leader, producing several million of the speciality biscuits in its bakeries daily.
20-Apr-2016 By Eliot Beer
UAE supermarkets Spinneys and Waitrose will now stock Dubai start-up Gulf Bagel Factory’s bagels, adding to the firm’s current distribution through Carrefour and food service outlets.
11-Apr-2016 By Vince Bamford
Saudi Arabian food and drink business Almarai has reported a surge in profits from its bakery division, while increased costs have hit profits from its dairy business.
21-Nov-2014 By Caroline SCOTT-THOMAS
British starch specialist Ulrick & Short has developed a glaze for meat products and pies, which it claims can cut costs compared to other available glazes.
21-Oct-2014 By Kacey Culliney
Research and development into fermentation for flavors and texture will be just one of the focuses at Puratos’ €15m ($19.2m) global innovation hub, its R&D director says.
09-Sep-2014 By Nicholas Robinson
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.
05-Aug-2014 By Kacey Culliney
The number of UK consumers baking at home fell by 8% this year – a drop likely sparked by fears around sugar but one that could be remedied with stevia, says a Mintel analyst.
28-Jul-2014 By Kacey Culliney
Baked goods that meet specific nutrient needs, food intolerances or strict diets and still taste good are easy to develop, a review suggests.
DISPATCHES FROM VITAFOODS EUROPE 2014
07-May-2014 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.
04-Mar-2014 By Kacey Culliney
Governments, NGOs and consumers are driving change in the bakery sector, but how can industry keep up? What’s the next direction for healthy bakery? And will this future need to be regulated?
Dispatches from Bakery Innovation Europe in Munich
19-Feb-2014 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.
CHEWING THE FAT: TALKING REFORMULATION WITH LEATHERHEAD, PART I
06-Feb-2014 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.
31-Oct-2013 By Nathan Gray
Baking blueberries could lead to changes their polyphenol content, and alter the potential health benefits of the 'superfood', according to new research.
02-Oct-2013 By Kacey Culliney
Lantmännen Unibake wants to challenge and establish new eating experiences among consumers with its dual-filled pastries, it says.
07-Aug-2013 By Annie-Rose Harrison-Dunn
Manufacturers could reduce baking times by 20% with financial and environmental benefits for baking companies as it may help to reduce gas usage in the production process.
Superior eating quality in donuts, cakes, pastries and muffins can be extended to 45 days or more with a new enzyme blend, according to Caravan Ingredients.
29-May-2013 By Kacey Culliney
Tate & Lyle has extended its sodium reduction offerings through a new licence deal with Eminate on bicarbonate reduction technology for baked goods.
29-Apr-2013 By Caroline SCOTT-THOMAS
British consumers may be more careful with their money than they were before the economic downturn – but they are set to spend more on food and drink at home, according to a new report from Mintel.
13-Dec-2012 By Kacey Culliney
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.
05-Jul-2012 By Rod Addy
DuPont Nutrition & Health has launched a collection of ingredient solutions to keep parbaked bread fresher for longer.
07-Jun-2012 By Rod Addy
National Starch Food Innovation has strengthened its presence in Turkey by clinching a formal deal with distributor Univar to reach more customers in the country.
08-Dec-2011 By Oliver Nieburg
Ingredients firm National Starch has launched a gluten-free flour that it claims can boost dough hydration and improve functionality compared to gluten-free starches typically used in premium bakery goods.
Bakery enhancers launched worldwide as demand grows in emerging markets
17-Jun-2011 By Helen Glaberson
Puratos is launching its bakery enhancers in the Middle East and in Asia in response to growing demand for “western type” cakes with a long shelf life, said the firm.
Ulrick and Short launches starches for the bakery market
21-Mar-2011 By Claire Videau
Ulrick and Short has strengthened its Synergie range of ingredients with two new starches to help the bakery industry improve the quality of batters – and therefore of finished products.
Pastry ingredients supplier Unifine put up for sale
26-Nov-2010 By Jane Byrne
The owners of Unifine Food & Bake Ingredients are seeking a buyer for the pastry ingredients supplier, with Royal Cosun saying it has retained an investment house to conduct a “comprehensive review of all strategic options.”
Puratos develops new enzyme improver for frozen products
23-Nov-2010 By Ben Bouckley
Belgian bakery ingredients specialist Puratos Group has developed a new enzyme improver for part-baked frozen (PBF) bakery products.
Taura technology targets Asian tastes for fruit in bakery
19-Aug-2010 By Lorraine Heller
Taura Natural Ingredients is expanding its range of bakery fruit ingredients to appeal to consumers in Asia.
New Kampffmeyer R&D centre set to focus on healthy baked goods
10-May-2010 By Jane Byrne
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.
LCI offers “clean label” role in meeting bakery challenges
27-Apr-2010 By Sarah Hills
Limagrain Céréales Ingrédients (LCI) is highlighting the clean label credentials of its functional flours that can be used to help address some of the challenges faced by cake and pastry manufacturers.
Infused shortenings may offer shelf life and volume functionality
19-Mar-2010 By Jane Byrne
Fluid shortenings infused with flavours have been proven in trials conducted by a renowned bakery technologist and meet the demand additive and GMO free ingredients from the bakery sector, claims the UK developer.
Pectin-rich ingredients show fat replacing potential
15-Mar-2010 By Stephen Daniells
Using pectin as a fat replacer may produce baked goods with 30 per cent less shortening, while producing a more tender texture, says new research.
Trials prove efficacy of bread waste reducer, says supplier
11-Feb-2010 By Jane Byrne
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.
Cognis launches aerating agent for cake mixes
09-Sep-2009 By staff reporter
Cognis is launching a new blend of emulsifiers to give volume to cake mixes, concentrates and retail mixes that is said to be especially suitable fat containing batters and can withstand vigorous beating.
Cognis simplifies gels for aerated cakes
06-Aug-2009 By staff reporter
Cognis is launching a new emulsifier that is said to vastly simplify the making of cake gels and ensure consistent quality.
Puratos invites UK customers to historic innovation centre
10-Jul-2009 By Jess Halliday
Puratos’ picturesque innovation centre in the UK has become a hub of customer activity following a major refurbishment, able to speed product development to short deadlines and meet very British bakery tastes.
NSFI talks benefits of external research link up
29-Apr-2009 By staff reporter
Partnering with an external research organisation can bring new insights into ingredient uses, and help develop new tools to meet manufacturers’ pressing needs, according to National Starch Food Innovation.
Pressure group calls for enzyme labelling on packaged bread
29-Apr-2009 By Lindsey Partos
A food pressure group in the UK is urging consumers to place stickers on plant produced bread in a move to highlight the unlabelled processing aids used in breads formulated by the 'big bakers'.
Real Good Food combines bakery and sugar divisions
16-Jan-2009 By Sarah Hills
The Real Good Food Company has announced it is consolidating two of its businesses which serve the baking industry to stream-line its management team and build on innovation capabilities.
National Starch launches ingredient for reduced-fat cakes
08-Jan-2009 By Jess Halliday
National Starch Food Innovation (NSFI) is launching a new specialty starch derived from tapioca, which is said to enable a 75 per cent reduction on the butter, margarine or shortening used in cakes.
Hydrocolloids show potential for egg-less bakery: Study
16-Dec-2008 By Stephen Daniells
Cutting the cost of cake-making by removing the use of eggs may be achievable by combining a hydrocolloid with a suitable emulsifier, says new research from India.
New icing stabilisers provide better melting and spreadability
27-Oct-2008 By Caroline Scott-Thomas
Cargill has developed two new stabiliser ranges, including one for use in remotely prepared icings, which it claims simulate the easy-application properties of direct use icings.