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.
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.
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.
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.
GEA debuted its Comas cupcake production line and Imaforni multi-zone tunnel oven for crackers, cakes, pies, biscuits and cookie manufacturing at Interpack.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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
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.
Baking blueberries could lead to changes their polyphenol content, and alter the potential health benefits of the 'superfood', according to new research.
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.
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.
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.
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.
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.
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 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.
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.”
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.
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.
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.
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 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.
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.
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.
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'.
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 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.
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.
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.
