Bakery

Acrylamide reduction: Orkla and Renaissance BioScience expand yeast partnership

13 Feb 2018 --- Orkla Food Ingredients and Renaissance BioScience Corp. have agreed to expand their license agreement for Orkla to exclusively manufacture and sell Renaissance’s acrylamide-reducing yeast, Acrylow, to food manufacturers in additional new markets in Poland, the Czech Republic and Slovakia. The agreement builds on the initial exclusive agreement implemented in Q3/2017 that covered the Nordic and Baltic regional markets in Europe.

Barry Callebaut reports solid Q1, confident on chocolate recovery

24 Jan 2018 --- Chocolate and cocoa manufacturer Barry Callebaut Group has reported a strong start to the year with sales volumes rising 8 percent in its first quarter ended Nov 30, 2017. During the same period, the global chocolate confectionery market grew 3.1 percent, signaling signs of market recovery.

Veripan launches major sourdough breakthrough

22 Jan 2018 --- Swiss food specialist, Veripan has announced a major breakthrough in sourdough development with biopreservative Panatura Protect. For the first time in history, bakers can use an “all-in-one” solution for long shelf-life bakery products. Most of all it is completely natural: no chemical preservatives, no dough conditioners and no undesirable off-flavors.

Ennallin Solutions & Mixes: a natural alternative for bakery sector

08 Jan 2018 ---

Responding to specific needs in the food industry, Ennolys proposes mixes using our natural vanillin, which allow the reduction of energy input of the finished product.

Preserve all the aromatic authenticity of your bakery, viennoiserie, pastry and biscuits with 30% less butter and/or sugar thanks to Ennallin Solutions & Mixes.

UK gluten-free biscuit partnership gains recognition

08 Jan 2018 --- An industrial partnership that helped a “free from” food manufacturer significantly boost its turnover has been recognized as outstanding by Innovate UK. Working alongside researchers from Brunel University London, North-East baker Northumbrian Fine Foods (NFF) increased its energy efficiency, reduced its waste and improved its products’ nutritional value, ultimately helping the firm increase its revenue by over 80 percent.

Eurogerm inaugurates new Italian subsidiary

02 Jan 2018 --- Eurogerm, a leader in ingredients and processing aids for the wheat-flour-bread sector, has announced the opening of its ninth subsidiary outside of France. The new subsidiary is based in Italy, and its role is to boost the group’s growth in that country.

Campbell snaps up snack group Snyder’s-Lance in $4.7bn deal

19 Dec 2017 --- The Campbell Soup Company has now made it official by announcing the US$4.87bn acquisition of Snyder's-Lance, in a deal said to be the soup company's largest ever in its 148-year history. Traditional companies like Campbell have been struggling against a backdrop of shifting food preferences in markets all over the world, however, Campbell’s is hoping the addition of Snyder’s snacks brands will shore up its position in-store.

Brenntag acquires UK-based Kluman and Balter and A1 Cake Mixes

19 Dec 2017 --- Brenntag is expanding its business in the UK food ingredients distribution market by acquiring Kluman and Balter Limited and A1 Cake Mixes Limited. The companies specialize in the distribution of a comprehensive range of bakery ingredients as well as a large variety of bakery and confectionery mixes.

Raising Wholegrain Consumption Levels

30 Nov 2017 ---

The good news is that we don’t have to convert wholegrain haters to passionate bread lovers to achieve recognizable health benefits.

Snacking 2020: The Opportunities

14 Sep 2017 ---

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

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.

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.

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. 

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. 

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. 

FrieslandCampina Kievit Launches High Performance Whipping Agent, Effective for Middle Eastern Climates

20 Mar 2017 --- FrieslandCampina Kievit have launched Vana-Monte DP570, an attractive alternative to current toppings in the bakery market. Vana-Monte DP570 is very simple to apply, using a baker’s knife to top and fill cakes and bakes. The result is a cake with a smooth appearance and the swirls have beautiful clean sharp edges. It’s key benefit is that toppings retain their supreme firmness and stability, enabling bakers to create attractive displays to tempt consumers. Collapsing creams and watery whipped toppings are no longer a problem, according to FrieslandCampina Kievit. 

60 Percent Pea Protein Crisp Hits Health Market

28 Feb 2017 --- PGP International have launched a New 60% protein crisp which is set to provide food manufacturers with an edge in a market where energy-boosting protein, weight management and clean eating is in high demand.

Cornelius Urges Food Manufacturers to Seek Egg Alternatives, Amid Price Hike

16 Feb 2017 --- Cornelius Group is urging food manufacturers not to panic and seek alternatives over the continuing increase in egg prices and fall in supplies.

Sugar Reduction is Top Health Priority in Growth Markets, Finds DuPont Bakery Consumer Survey

14 Feb 2017 --- DuPont Nutrition & Health has pinpointed sugar reduction as the top health priority in a survey of consumer attitudes towards sweet baked goods in Egypt, Saudi Arabia and South Africa. The survey further revealed that biscuits, cookies, cakes and croissants are popular snacks in the three countries. As such, they are widely consumed at all times of day.

Puratos Acquires Diamant from Werhahn to Strengthen Bakery Ingredient Position

09 Feb 2017 --- Puratos has acquired 100% of Diamant, one of the leading bakery ingredient producers in Central Europe, from Werhahn Group. As well as being one of the leading bakery ingredient producers in Austria, Diamant also has a strong market presence in Poland and the Czech Republic, and is available throughout Central & Eastern Europe through distributors/partners under its own brand or via private label. The acquisition price is not being disclosed, as is customary for Puratos.  

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