Bakery

GoodMills Innovation set to launch gut-friendly, ancient wheat for bakery produce

15 Sep 2017 --- GoodMills Innovation is set to introduce its new product 2ab Wheat, an ancient grain that is very well tolerated. This grain innovation is easy to process and allows both artisan and industrial bakers to produce wholesome bakery products with a convincing texture and taste. Therefore, 2ab Wheat is a real alternative to modern bread wheat as well as to well-known ancient grains such as einkorn or emmer, which score neither with their sensory properties nor technologically when processed on their own.

Snacking 2020: The Opportunities

Key suppliers offer their thoughts on savory bakery & snacks trends and formulation. How is snacking evolving and where are the untapped opportunities?

Breakfast branches out into bars, yogurts and other on-the-go solutions

07 Sep 2017 --- In a time of great public awareness of sugar-related health issues and a generation of millennials that are rejecting some past consumption habits, breakfast products are finding a new role. Today, in the second part of its special report, FoodIngredientsFirst looks at the ways in which breakfast products are going beyond cereals to deliver convenient, healthy food.

Pushing breakfast boundaries by changing cereals

05 Sep 2017 --- Filling up with the right kind of breakfast will fuel you for a productive day ahead – or so we have been led to believe for decades. But in a food landscape driven by a shift in consumer preferences and a global demographic of extremely busy consumers, how true is the old adage: “breakfast is the most important meal of the day?”

BRC publishes new guidance on food packaging

22 Aug 2017 --- Brand and consumer protection organization, BRC Global Standards has published the first edition of food packaging materials guidance. It’s geared towards achieving a common understanding, terminology and point of reference for good practice for businesses involved in the delivery of food and to prevent substances from packaging materials from getting into food.

CSM Bakery Solutions sells BakeMark unit to Pamplona

24 Jul 2017 --- CSM Bakery Solutions has reached an agreement for the sale of its BakeMark business to Pamplona Capital Management, but terms of the deal are not being disclosed. The agreed deal is an important step in advancing CSM's strategy to focus on its core business in Europe and North America, according to company President and CEO, Marianne Kirkegaard.

DuPont bakery blends meets clean label demands with one-size-fits-all strategy

19 Jul 2017 --- DuPont Nutrition & Health is looking to meet the current demand for clean label products by offering bakeries its new Grindsted Freedom range of product blends to solve the challenges created by cleaner label strategies. The range, a combination of DuPont Danisco’s product portfolio and bakery experience, provides access to a breadth of ingredients like enzymes and emulsifiers while partnering with one supplier and one solution.

Ulrick & Short Fat Replacer Gets Green Light in Desserts

07 Jul 2017 --- As the desserts sector continues its uninterrupted year-on-year growth, according to Innova Market Insights data, Ulrick & Short’s latest addition to its Delyte range is set to aid dessert manufacturers in the fight against fat – no longer do they have to choose between health and indulgence.  

DuPont to Offer Three Newly Approved Food Enzymes in Japan

27 Jun 2017 --- In June, the Ministry of Health, Labor and Welfare granted DuPont approval for three bakery enzymes to be used as processing aids in Japan. With this recent new approval, bakers and flour millers can now include POWERFresh and POWERSoft range of enzymes to maintain superior fresh-eating quality, improve softness and moistness in their bakery applications. 

Special Report: Sugar and Sodium Reduction Top Priorities in Bakery Trends

05 Jun 2017 --- Bakery is a huge and ever changing food sector. From breakfast to convenience, snacks to sandwiches, the bakery business has been heavily influenced by some of the leading trends in the food industry. As consumers look towards healthier options for an improved lifestyle, the definition of healthy products can vary from market to market, specifically when it comes to bakery items. In one market, a healthier option might mean using wholemeal flour whereas in another, the presence of grains immediately provides the perception of a healthy product.

Dawn Foods Extends Premium Range With Summer-Season Filled Ring Donut

19 May 2017 --- With thoughts of long summer days, picnics and days on the beach, Dawn Foods has launched a summer-season filled ring donut to its range of ready to serve Premium Donuts.

Puratos Opens New Innovation Center in Miami

18 May 2017 --- The grand opening took place on Thursday, May 4th, 2017. Puratos moved its Southeast headquarters from its former location in Miami to a brand new facility in order to better serve the expanding Southeast region and our Caribbean customers. The investment of $1.5M includes offices, a new warehouse with double its former capacity and a state-of-the-art, 3,000 square foot Innovation Center. 

Unicorn Grain Launches New Product Development: BiTex Tenderness

18 May 2017 --- Unicorn Grain Specialties B.V., based in Weert the Netherlands, have announced its latest innovative addition to its BiTex functional flour range: BiTex Tenderness. This newest addition is useable for bread and brings improved texture (freshness), shelf life and is also very cost effective. 

Corbion Launch Emulsifier Designed to Reduce Waste in Baked Goods

10 May 2017 --- When consumers purchase  sweet goods and snack cakes at the store, they expect that brand to taste just as delicious every time they buy it - no matter where, no matter when. SweetPro V100, the new emulsifier from Corbion, provides that market-building consistency, along with better performance and easier handling. 

Acacia Gum Improves Texture and Shelf Life of Breads: Study

07 Apr 2017 --- A sensory study commissioned by acacia gum manufacturer Alland & Robert has revealed that breads containing acacia gum are more appreciated by consumers. Trials involving a panel of 58 people were conducted on two different types of bread: white sandwich bread and gluten free bread, using two grades of acacia gum — Acacia Gum seyal and Acacia Gum senegal — with three different dosages of 1%, 3% and 6%. 

Olam Ghana’s Newly Expanded Factory to Take A Bigger Bite Out of Biscuit Sector

03 Apr 2017 --- Nutrifoods Ghana Ltd, majority owned by Olam International, has opened its newly expanded biscuit production facility in Tema, Ghana manufacturing high quality biscuits for the domestic and export markets. Jointly owned by Olam International (75%) and Sanyo Foods of Japan (25%), the Nutrifoods facility is currently the leading biscuit factory in Ghana.

 

Gluten-Free Seeds on the Menu for Unicorn Ingredients

23 Mar 2017 --- Unicorn Ingredients has confirmed its latest range of seeds meets growing market demand for gluten-free products as well as ongoing demand for products that are nutritionally beneficial.

Gluten Free Rice-Flour Could Revolutionize Future Bread Production

23 Mar 2017 --- Hiroshima University researchers have resolved the science behind a new bread-baking recipe. The method for making gluten-free bread, developed by Japan’s National Agriculture and Food Research Organization, NARO - uses rice-flour to produce bread with a similar consistency and volume to traditional wheat-flour loaves.