MIWE has developed a heat recovery system which could provide bakers with significant energy savings by converting up to 25 per cent of energy used in baking back into hot water.
Researchers at Campden BRI have devised a way to measure eggs’ performance during cooking which they say could lead to the discovery of the perfect egg for use in bakery products.
The drive to reduce salt has introduced further obstacles for the baking industry to control water activity, which is a major contributor to a product’s characteristics.
AB Enzymes has adapted the focus of its baking enzymes range to focus on how they provide solutions to the rising raw material costs that dog the baking industry.
Bakery ingredients company CSM opened a new innovation centre in Germany yesterday to focus on developing bakery ingredients for the international market.
New opportunities are opening for the US bakery industry as
consumers become more health-conscious mirroring trends in Europe,
according to a recent report by consultancy Frost & Sullivan.
Ocean Spray is continuing to push into the Asia-Pacific
bakery market with a new partnership with Taiwan-based baker
ChiaTe, the company announced yesterday.
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.
Cognis has developed a new Lametop 500 line of emulsifiers for the
European bakery industry that it says is more sophisticated than
previous offerings and can improve product volume at a lower cost.
Ingredients specialist DSM is helping bakers target the lucrative
health-conscious market with its newest enzyme product, designed to
overcome the typical obstacles associated with producing high fibre
breads.
Bakery ingredients manufacturer Royal Cosun has added to its global
businesses with the acquisition of supplier Atlanta Dethmers -
allowing the Dutch company a bigger share of the ingredients
market.
Ingredients manufacturer DSM has developed a new enzyme for the
cake and pastry industry which promises to cut raw material costs
while improving product quality.
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'.
The incorporation of the baking ingredient xylanase which improves
the quality of bread but is frequently inhibited by wheat could now
become easier for bakers following research into the problem.
Bakeries in Australia and New Zealand may be required to use only
iodised salt in the future, if a proposal from the countries' food
regulator is approved.
A new report by Mintel reveals that the canned meat and beans
market in the UK has gathered momentum in recent years, something
that could present an opportunity as food firms spice up these
traditional favourites.
A new fibre-based fat substitute that can reduce the fat content of
baked goods by 50 per cent is to be launched in Europe by Swiss
marketing group DKSH.
German firm AB Enzymes has launched a new enzyme preparation which
claims to extend the shelf life of baked goods and significantly
reduce manufacturers' production costs, reports Lorraine
Heller.
Around one in ten supermarket bakery workers risk developing asthma
by breathing in dust from flour and bread mixes, according to a new
study which calls for greater awareness among retailers as the
number of in-store bakeries grows,...
British cake maker Inter Link Foods has again taken advantage of
the country's piecemeal cake sector by making its biggest
acquisition to date. Meanwhile, UK bakery retailer Greggs, buoyed
by a recent sales rise, is to celebrate...
A shortage of food technology experts and increasing job rotation
means that more workers across Britain's bakery industry are not
getting the training they need and do not fully understand the
processes involved, writes Chris...
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.
Frozen and chilled baked goods are the leading lights among US firm
General Mills' bakery and cereal products as the company begins a
tentative recovery against high raw materials costs, writes
Chris Mercer.
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...
Looking to new market gains in the UK, US and Australia German
ingredients group Degussa has revamped its line of bakery cream
systems to target food makers with a competitive package, writes
Lindsey Partos.
Looking to new market gains in the UK, US and Australia, German
ingredients group Degussa has revamped its line of bakery cream
systems to target food makers with a competitive package.
Although the market for bakery mixes in Central and Eastern Europe
remains small, it is growing as consumers strive to bake at home
and save time. The latest look at the launches for this category
shows that variety is the driving...
Bread may be the most traditional of staple foods, but there is
still plenty of life in the international baked goods market,
driven by growing convenience trends and a proliferation of new
products, claims a recent report.
A number of new ingredients targeting the bakery and beverage
markets in particular have been launched this month, helping bakers
improve volumes, reduce costs and lift product safety or improving
both the look and mouthfeel of juice...
In a new move to drive sales and carve a position in the growing
health foods market, US supplier of ingredients to the bakery
industry FACT corporation will directly target the consumer through
a line of bakery mixes.
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.
Speciality cakes is one of the fastest-moving sectors in the UK
baked goods market, and producers are continually looking for new
products to extend their presence in this sector.
As German enzyme company AB Enzymes celebrates the 30th birthday of
its baking enzyme line xylanase, the company has marked the moment
with the launch of two new products in the Veron family.
Consumer health concerns are driving them towards guilt-free
versions of 'naughty-but-nice' bakery and confectionery products.
Ingredients manufacturers respond - starch manufacturer explains
development of whole egg replacer.
A new alternative to the traditional egg wash for bakery products
has hit the market with ICI subsidiary National Starch &
Chemical launching Versa-Sheen glazing agent.
At the inaugural ASDA Awards ceremony for outstanding supplier
performance, the award for the Most Innovative Fresh Packaging was
won by Hoppers Farmhouse Bakery for its ovenable tray, packaging
in-store baked mince pies.
US company Nutraceutical Clinical Laboratories International
Incorporated (NCLII) has begun selling its NuPreserv product to one
of the leading American bakery groups.
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.
