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.  

Palsgaard Eyes Business Expansion in Brazil

04 Jan 2017 --- Palsgaard have announced that it has acquired the majority of the shares of Brazilian food ingredients company Candon Aditivos para Alimentos in December 2016. Since 2008 Candon has successfully been supplying a range of special ingredients and premixes as well as a series of bakery emulsifiers to the food industry in Brazil, which is why the company caught the eye of Danish based emulsifier specialist Palsgaard.

AB Mauri Will Acquire Specialty Blending Business

21 Dec 2016 --- AB Mauri North America, manufacturer of yeast and bakery ingredient products and solutions, has reached an agreement to acquire the business and assets of Specialty Blending Co., LLC – a bread and sweet goods mix manufacturer located in Cedar Rapids, Iowa, and a subsidiary of Flowers Foods, Inc. 

Lesaffre Adds UK and Spanish Acquisitions into the Mix

13 Dec 2016 --- As part of its ongoing expansion strategy French yeast manufacturer Lesaffre has announced two acquisitions – LFI Tollblend Ltd in the UK and Tecno Bakery in Spain.

Lesaffre Inaugurates New Industrial Investments in Italy

08 Dec 2016 --- Antoine Baule, CEO of Lesaffre and Thomas Lesaffre, general manager of Lesaffre Italy, inaugurated the new logistics center at the yeast production site in Sissa Trecasali, Parma 0n December 6. It was also an opportunity for Lesaffre to celebrate 50 years of industrial presence in Italy. In recent years, Lesaffre has made a series of major structural investments in its Italian subsidiary.

Wessanen Buys Spanish Organic Food Manufacturer Biogran for $72 Million

07 Dec 2016 --- Wessanen, the Dutch food group, has acquired Spanish rice cake and cereal maker Biogran for €67m ($72m), heralding the potential for the Spanish organic market to outgrow other European countries. The deal forms part of Wessanen’s plans to become a dominant player in the European “sustainable” foods market.

Kellogg to Acquire Iconic Brazilian Food Company Parati

13 Oct 2016 --- Kellogg Company has entered into an agreement to acquire Ritmo Investimentos, controlling shareholder of Parati S/A, Afical Ltda and Pádua Ltda ("Parati Group"), a leading Brazilian food group. The acquisition, the company's largest in Latin America, furthers two of Kellogg's strategic priorities – becoming a global snacking powerhouse and expanding its presence in emerging markets. 

AKFP Introduces Brazilian Cheese Bread Mix

11 Oct 2016 --- American Key Food Products has for the first time introduced to North America a Brazilian Cheese Bread base for industrial users in the baking and foodservice sectors.  The mix is specially formulated from clean-label, gluten-free and GMO-free ingredients for bakery, snack and foodservice companies to target both traditional and the “better-for-you” specialty consumer segments.

KEY INTERVIEW: Turning Unsold Loaves of Bread into Cakes and Cookies

10 Oct 2016 --- In the Netherlands, tens of millions of loaves of breads are returned to bakeries every year. These unsold loaves are mostly processed into animal feed, but what if there was another use for them - as an ingredient for cakes and cookies? Wageningen University & Research has teamed up with businesses to research high-quality options for using these returned breads as part of a project which includes investigating solutions for national and global food waste issues. 

Ingredion Develops Solution for Low Cost-In-Use Fiber Fortification

05 Oct 2016 --- Ingredion has launched a new line of low cost-in-use dietary fibers for manufactures wanting to easily add fiber to foods – the VERSAFIBE dietary fiber series – for fiber fortification and calorie reduction in pastas, baked goods and extruded products with little to no impact on product texture, flavor and color. 

Clean Label Influencing DuPont's Bakery Development

28 Sep 2016 --- Demand for clean label solutions in the bakery space is driving DuPont Nutrition & Health to develop and showcase sustainable emulsifiers. 

Smithfield Foods Expands Grain Operations in Ohio

22 Sep 2016 --- Smithfield Foods announced the expansion of its grain purchasing and handling operations by adding facilities in Harpster and Morral, Ohio. The purchase connects grain and soybean farmers with new, global markets while advancing Smithfield’s commitment to supply chain sustainability and proving the benefits of its vertically-integrated structure.

Linde to Highlight Cryogenic Solutions for Bakeries at IBIE 2016

21 Sep 2016 --- Addressing the challenges of bakery production, Linde will highlight proprietary cryogenic solutions at the International Baking Industry Expo (IBIE) 2016 that can simultaneously boost throughput, improve product quality and help extend shelf-life for a range of baked goods from par-baked artisan breads to chilled cookie dough and quick-frozen pizzas.

Opinion Edge: Solutions for On Trend Snacks And Bakery

20 Sep 2016 ---  Key suppliers offer their thoughts on bakery & snacks trends and formulation. What does the prolific growth in clear label and natural options mean for suppliers to the sector?

CSM Bakery Solutions Names Marianne Kirkegaard President and CEO

20 Sep 2016 --- The board of directors of CSM Bakery Solutions has elected Marianne Kirkegaard president and chief executive officer. Kirkegaard, previously CSM's senior vice president of markets and chief commercial officer, succeeds Robert A. Sharpe, who is leaving the company to pursue other opportunities.

Pulse Flours: Functional Egg Replacers

01 Sep 2016 ---  The functional, economical and nutritional advantages of pulse ingredients are allowing for great potential amid a market environment that demands successful egg replacers.

Innovation from Puratos Using Taste and Texture of Satin

19 Aug 2016 --- Puratos have launched a new sweet product line which can help to create 1001 recipes from simple, every day cakes to the most sophisticated desserts. Satin is a highly versatile line of cake mixes designed to deliver maximum variety at the optimal level of quality. The products can be enriched with different aromas, fruits and fillings setting no limit to your creativity.

Mondelez to Acquire Cadbury Biscuits License from Burton's Biscuit Company

15 Aug 2016 --- Mondelez International have announced their agreement to purchase from Burton's Biscuit Company the license that enables the company to manufacture, market and sell Cadbury-branded biscuits around the world, including in the UK, France, Ireland, North America and Saudi Arabia, subject to regulatory approval.

Warburton and Cigi Join Forces to Create Innovative Bakery Products and Drive Pulse Flours

11 Aug 2016 --- The UK’s largest bakery brand, Warburtons, is teaming up with Canadian International Grains Institute (CIGI) on a project that could revolutionize the use of pulse flours in the food industry.

AKFP Introduces New Extra-Fine Rice Flours for Gluten-Free Baking

09 Aug 2016 --- American Key Food Products (AKFP) has introduced to the American market a new brand of rice flours especially designed for excellent gluten-free baking. Mel Festejo, COO of AKFP, announced the signing of an exclusive distributorship agreement with Mitsui & Co. Ltd. for extra-fine white and brown rice flours manufactured by Kumamoto Flour Milling Company in Japan.