The price of staple foods in the UK could soar to four and a half times above inflation by 2030 unless developed countries slash their greenhouse gas emissions, warns a new report from Friends of the Earth.
Exposing Baker’s yeast to a salt solution prior to bread baking can improve the volume, texture, taste, and aroma of the finished product, says a new study.
Mühlenchemie is launching a new enzyme blend to help compensate for fluctuations in flour quality, increase volume of baked goods, and reduce emulsifier use.
Formulating breads with one quarter of current levels is possible without detrimentally affecting the rheological properties and the performance of the dough, says a new study from Ireland.
FoodNavigator's Snack Size Science brings you the week's top science every two weeks. This week we look at how to make chocolate cake healthier, and boosting the nutritional profile of gluten-free bread.
A quality control instrument for flour from French firm Chopin Technologies could play a key role in ensuring flour performance matches customers' expectations in a finished product, attendees heard at a recent conference in Paris.
Puratos’ CEO talks about consumers’ tastes for bread and patisserie – past and present – and how to ensure the skills needed to work with ingredients are available in every global market.
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 flour specialist Mühlenchemie has teamed up with a manufacturer of dough testing equipment to help its customers improve the properties and consistency of flour and solve application problems quickly.
Replacing 5 per cent of the flour in bread with inulin could boost the nutritional content of white bread without detrimental effects on the sensorial profile, says a new study.
FoodNavigator's Snack Size Science brings you the week's top science. This week we look at the curious alternatives to food classics, with squid sausages, seaweed noodles, and gluten-free baguettes all on the menu.
Bread is a good-value, consumer staple and the current economic climate is an opportunity to reinforce its value, says the director of a leading UK bakery body.
Bread manufacturers are being encouraged to take advantage of recent changes to regulations by introducing new loaf sizes to the UK market to help cut down on waste.
The price of bread flour looks set to soar after cereal quality survey results from the Home Grown Cereals Authority (HGCA) showed UK wheat quality to be lower than previously thought.
In an exclusive interview with BakeryandSnacks.com, DSM Food Specialities launches Panamore, a cost-busting enzyme preparation for bakers that stands to cut escalating emulsifier expenses in bread applications by as much as 70 per cent.
A snapshot survey of process chemicals in food products sold in the UK has found that potato snacks contained the highest levels of acrylamide, but the impact of initiatives like the CIAA acrylamide toolbox will only really be seen in future surveys.
An overall decline in manufacturing costs appears unlikely to shift food processor concerns over higher prices for their goods, according to new UK statistics out this week.
Ingredients and flavours supplier Synergy has developed a range of
natural bread aromas designed to capture artisan bakery qualities
in products with a reduced salt content.
Many UK biscuit and cake products have reached their salt-reduction
limit, thanks to bakers' efforts to cut salt components, according
to Barbara Gallani, manager of the Food and Drink Federation's
Biscuit, Cake, Chocolate...
The perfect wholemeal sandwich is moving closer to the plate thanks
to research into bubbles in bread at the School of Chemical
Engineering and Analytical Science at Manchester University in the
UK.
French manufacturer of ingredients for flour, bread and cereals
Eurogerm has acquired Spanish counterpart LEAG with the intention
of increasing its presence in Spain and Latin America.
Scientists working for the US Department of Agriculture (USDA) are
developing new techniques to produce bread with high beta-glucan
content in a bid to create a loaf with increased functionally and
health benefits.
The use of potassium, magnesium and calcium salts in place of
sodium chloride could lead to breads with 33 per cent less salt
than normal, with changes in texture and mouthfeel, according to
new research from South Africa.
DSM Food Specialities is introducing a new enzyme in its Let's
BakeZyme range, this time targeting dough development, crumb colour
and volume in white bread
US based ingredients company Savoury Systems International (SSI)
has expanded its range of salt replacers - helping bakers appeal to
the growing number of consumers seeking to cut salt from their
diet.
The US market for sandwiches is expected to continue to see strong
growth, as consumers continue to opt for this old favorite that has
now been spiced up with new bread varieties and new flavors,
according to a new report.
A new wine flour manufactured from grape skins claims to allow
manufacturers of baked goods, pasta and snacks to naturally fortify
their products with healthy fatty acids and fiber.
Northern Foods yesterday reported a 1.1 per cent drop in underlying
revenues for the quarter ended 30 September, as the UK-based
company continues to shed underperforming units.
French ingredients firm Lesaffre has developed a baking improver
which allows bread that has been frozen after high temperature
baking to be ready within three minutes, without the flaking
problem common in such products.
Northern Foods, which has been struggling to revive its sales,
today reported adeclined by 1.1 per cent in overall operating
revenue for the group during the first six months ofthe year,
compared to the same period in 2005.
Belgium-based Puratos has published research into the use of
dextrans in sourdoughs, producing an "innovative functional
ingredient for the bakery industry."
Bakery ingredients firm Puratos is to construct a new sourdough
plant in the US, designed to address increasing demand for its
ready to use fermented sourdough line, which has until now been
produced exclusively in Europe.
A water soluble cellulose fiber new to the US market claims to
provide moisture management, reduced oil uptake and improved
coating adhesion in a range of food products, including baked
goods, extruded items and dairy products.
A new baking enzyme which aims to cut costs on the production line
and increase the shelf life of bakery products has been launched by
ingredients giant Danisco.
The popularity of whole grains and a growing trend to fortify baked
goods with functional ingredients has added a new dynamic to an
otherwise mature US bread market, says a new report.
A new method for determining the amount of yeasts and moulds in
food samples gets the job done within two days, speeding up the
time products can be released on the market.
Icelandic manufacturer Bakkavor has purchased two British food
producers in as many days, securing its position as the UK's
largest chilled foods supplier.
The occurrence of acrylamide in food matrices devoid of common
precursors such as meat, supports an additional formation pathway,
according to researchers in Germany.
German health ingredients firm Cognis has introduced an
emulsifier-protein compound targeted for use in bakery
applications, which claims to replace the need to use eggs in
formulations without any significant changes to taste or...
UK speciality cake and bread maker Finsbury Foods has snapped up
two Scottish bakers following an impressive financial performance
which allowed the company to amass a £10 million war chest to spend
on acquisitions.
Researchers in Ireland may have developed a naturally occurring
enzyme preparation for baking, which increases loaf volume and
crumb softness while also extending shelf life by three days.
