Bakery

Lighter enjoyment: Trends and innovation in breads & pasta

17 Apr 2018 --- Lightness in alcohol content, sweetness, flavor and texture, as well as portion size, is gaining momentum in food and beverages as consumers continue to look for ways to eat and drink more healthily and light, yet still fully enjoy what they love. Innova Market Insights tipped the no. 2 trend for 2018 as “Lighter enjoyment,” and it’s evident how a less-is-more attitude is trending in a wide range of food and beverage categories. But how does lighter enjoyment translate when it comes to carbs, in particular breads and pasta? 

Next-generation yeast: Renaissance BioScience partners with Mitacs

17 Apr 2018 --- Leading global yeast technology company, Renaissance BioScience Corporation, has announced a Cdn$1.44 million multi-year research and development project with Mitacs, a national not-for-profit research and training organization. Mitacs will provide matching funding to the RBSC project to support the development of next-generation, systematic tools and methods for expanding, screening and selecting biodiversity in non-GMO industrial yeast strains.

Fruit fillings: Puratos highlights growing need for natural ingredients

11 Apr 2018 --- Consumer demand for natural products is increasing continually. The latest “Taste Tomorrow” survey, from Puratos, has revealed a distinct consumer preference for fruit because it is both natural and tasty. Not only did the Taste Tomorrow survey reveal a preference for fruit on the part of the consumer and the customers; demand for cleaner label products was also clearly expressed, including products without artificial preservatives, colorings and flavorings.

Bayn assesses e-sensory technology potential in sugar-reduced bread

09 Apr 2018 --- As part of a development of Bayn Europe AB's e-sensory technology, the sugar specialist is performing research into using e-sensory technology to optimize sugar reduced recipes.

Ulrick & Short cleans up packaging declarations with innovative glazing systems

29 Mar 2018 --- Consumer and retailer pressure is mounting to clear up label declarations and to embrace new diet trends. Ulrick & Short is responding to these pressures by launching clean label, allergen free and vegan-friendly glazing systems, called eziglaze, that provide solutions for manufacturers.

DuPont debuts new enzyme strengthening solution for bakery

21 Feb 2018 --- DuPont Nutrition & Health has announced the development of the POWERBake 6000 product range, based on a unique new enzyme that acts as a strengthening solution, adding tolerance and consistency in bread and buns.

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.

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.

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.

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. 

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