Although bread making has been practised for millennia, the fundamental understanding of the relations between dough microstructure and rheology is still surprisingly limited, say researchers.
Consumers must pressure retailers and manufacturers to ensure bread does not contain glyphosate, says the Soil Association – but all traces are below safe limits, insists industry.
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.
Variations in wheat flavor and odor may directly affect bread flavor and odor even in low extraction bread, say researchers at the University of Copenhagen.
Allied Bakers, the maker of Kingsmill bread, said today that the palm oil and derivatives used in its products are now 100% sustainably sourced through physical supply chains.
Dutch baking ingredient supplier Zeelandia says its new joint venture with Fine Organics in India will primarily target the nation's growing market for Western-style breads and pastries.
The UK will publish an extensive report on the role of carbohydrates in the diet next year, presenting opportunities for bread makers to fight back against carb-bashing, says the Federation of Bakers (FOB).
Functional food specialist Dr Zak’s has developed a high-protein bagel and has flatbreads in development as it looks to stretch its offering in a niche market, its managing director says.
Three major white bread brands have made it into the UK’s top 20 best-selling food and beverage list, according to IRI data, but every single one has seen sales plummet.
Bakkavor revealed plans for a multi-million pound investment in its chilled bread plant at Crewe as it reported results up to the end of its third financial quarter (Q3).
Bread and milk have always been natural indicators for what is happening inside the average household. Both are reliable dietary staples and both have the ability to inspire passion and excitement on a marketable level.
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.
Danish biotech firm Novozymes has been ranked 38th in the Forbes’ annual ‘world’s most innovative companies’ list featuring top 100 companies across all sectors.
The Federation of Bakers has designed ‘breakfast boots’ to hold toast as part of an on-going campaign to promote bread as part of a healthy, balanced diet, its director says.
The Zeelandia Group will invest several million euros into modernizing production in Turkey – an ‘inspiring’ economy brimming with new product development opportunities in bread and pastry, its CEO says.
High-protein bread will be a functional niche of the future if manufacturers can play up the satiety angle and get the taste right, says a health and wellness expert.
The horsemeat scandal was caused by “a more for less” culture in the food supply chain, which highlights the benefits of manufacturing branded products compared with own-label, said Warburton’s boss Jonathan Warburton.
Premier Foods has recommenced sourcing British wheat for its Hovis brand but cannot bring back its ‘100% British wheat’ pack claim due to continued uncertainty, it says.
Philibert Savours CEO said a new organic variety in the firm’s Campasine bread mix line may offer value-added possibilities and be closer to his own ethos, but the firm must provide something for everyone’s budget.
A professor of cardiovascular medicine has said industry must get their act together after his UK study found bread and cereal to collectively be the highest contributors to salt consumption among children.
While manufacturers faced renewed pressure to clean up labels following recent media attacks on the dough conditioner azodicarbonamide and artificial preservatives, far less attention has been paid to what these ingredients are actually being replaced...
The Middle East has some of the fastest rising levels of diabetes in the world, presenting opportunities for bakery manufacturers to develop healthier bread products, says a Euromonitor analyst.
Novozymes has developed two new enzymes for bread freshness, drawing on knowledge that consumers want more than just longevity, its global marketing director says.
Lower quality low-protein flour could be used by bakers with the use of formulations and processing techniques used in gluten-free baking, says UK-based research association Campden BRI.
2 Sisters Food Group has forged a licensing agreement with Premier Foods for the production, distribution, sales and marketing of its Hovis Breakfast Bakes range of breakfast biscuits.
Wholegrain consumption in Denmark has risen significantly thanks to industry efforts to incorporate the grain into breads and other food products, according to a new study.
Wholegrain has its benefits but there is nothing negative about eating white bread and it can be a valuable part of a healthy, balanced diet, says the director of the Federation of Bakers.
Industry has dedicated a lot of promotional efforts on wholemeal bread and this could have contributed to the slump in white bread, says the Federation of Bakers’ (FOB) director.
Flour made from cassava can be up to half the price of regular wheat flour, holding great promise for bakers amid commodity volatility, says the Food and Agriculture Organization (FAO).
