Bakery

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?

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. 

KEY INTERVIEW: DuPont Highlight Change in Consumer Attitudes Towards Conventional Carbs

08 Aug 2016 --- Carbohydrates have long been a staple part of diets all over the world, the sugars and starches which provide nutritional energy for humans when consumed have become both a blessing and a curse. The process of food production in recent times has changed the way in which they may affect the body.

Sensient Flavors Introduces Natural ‘Nut Free’ Nut Flavors

04 Aug 2016 --- Sensient Flavors have launched its new ‘nut free’ nut flavor product range: Almond, Hazelnut, Peanut, Pistachio and Walnut. These versatile new flavors are not only natural but completely free from any nut components and deliver truly authentic taste profiles.

GoodMills Innovation Launches High Quality, Nut-Free Marzipan Substitute

28 Jul 2016 --- GoodMills Innovation have launched PHÖNIX Imitation Marzipan, a cost-effective ingredient that can be processed in versatile ways, and is an alternative to marzipan for nut allergy sufferers.

Healthier Bread Possible Thanks to Teff, Claim Researchers

27 Jul 2016 --- A team of researchers from School of Agricultural, Food and Biosystems Engineering at Universidad Politécnica de Madrid (UPM) has carried out a research on two varieties of teff (red and white) to assess the possible differences in the bread-making quality of wheat on each variety. 

New Analysis Shows Historical Love-Affair with Indulgent Foods

26 Jul 2016 --- Our desire for indulgent meals may be over 500 years old. A new analysis of European paintings shows that meat and bread were among the most commonly depicted foods in paintings of meals from the 16th century.

Rabobank Highlights Opportunities for Bakery in Indonesia, Catering to Middle Class Expansion

24 Jun 2016 --- Despite its huge potential, Indonesia is not an easy market to capture when it comes to the bakery business. The short shelf life of bakery products, the country’s vast archipelago, poor logistics and a lack of skilled bakers have all hampered the category’s desire for growth. Rabobank has identified the key challenges and opportunities for the bakery business in Indonesia.

Corbion Investing in Illinois Plant to Offer PGME

09 Jun 2016 --- Corbion, long recognized as the North American market leader in emulsifiers for bread, is expanding its Dolton, IL facility, so that the company can also produce propylene glycol monoesters, (PGME) emulsifiers used in sweet goods, bakery mixes and other applications.

Biospringer Launches Springer Organic Baker’s Yeast Extract, Meeting the Need for Clean and Simple Ingredients

09 Jun 2016 --- Biospringer launches Springer Organic Baker’s Yeast Extract, meeting the industry’s need for clean and simple ingredients. This new organic baker’s yeast extract strongly delivers on flavor enhancement and taste modification.

Turkish Giant Yildiz Spins Off Confectionery and Biscuit Operations

08 June 2016 --- Turkish food conglomerate Yildiz Holdings is hiving off its confectionery and biscuit businesses into a new entity called Pladis, saying the new business will allow it to be more "agile" and save costs.

GoodMills Innovation Launches YePea; Clean Label, Vegan and Even More Fiber-Rich Than Soy

25 May 2016 --- GoodMills Innovation presents YePea (an abbreviation of Yellow Pea), a functional ingredient which is versatile in use. In the field of bakery produce, it offers complex carbohydrates and proteins that can replace soy meal and serve as a texturizer in breads and small baked items.

Puratos Launches New Easy-To-Use Products in Line With Consumer Trends, Helps Customers Present Better Applications With Convenience

25 May 2016 --- The recently concluded Puratos’ Taste Tomorrow global consumer survey, decidedly points towards a more open palate amongst our customers, an awareness of world consumer trends, of experimenting with culinary experiences, while sticking to original world favorites. Puratos are now looking to capitalizing on this trend, as they bring cutting edge desserts in an easy to use avatar for the Indian market.

GEA Becomes a Major Force in the Bakery Sector

19 May 2016 --- Recently, GEA successfully concluded the acquisition of Imaforni in Verona, Italy, a leading supplier of advanced lines for crackers, soft and hard biscuits. This complements its acquisition of Comas from Torrebelvicino, near Venice last year, a company supplying top level equipment and complete production lines for cakes, pies, cookies, layer cakes, pastry, pizza and selected bread applications. These two acquisitions complete GEA’s entry into the bakery market allowing the company to provide turnkey systems for a wide range of products, from mixing to packaging by using proprietary technology and full line integration.

Fresh Thinking Vanillas For The Bakery Market From Cornelius

19 May 2016 --- Cornelius, which launched a new health and nutrition business in the Nordic region in March, is able to offer a range of vanillas to the food industry through a number of suppliers including Nielsen Massey Vanillas, a leading producer of vanilla extracts.