bakery
25 May 2020
--- Organic food production is expected to branch out into new and indulgent categories. With this success, quality control must remain tight, as cases of labeling fraudulence have been reported in some markets. During a time of...
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15 May 2020
--- NuWave Foods has joined forces with Enwave to commercially use dehydration technology as part of a strategy to boost shelf-stable baked goods. The Radiant Energy Vacuum (REV) technology enables baked goods processors to...
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12 May 2020
--- GNT Group has launched two new Exberry Coloring Foods that deliver bright orange shades in powder and oil-dispersible formats. Made from paprika and carrot, the new Brilliant Orange products provide solutions for a range of...
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27 Apr 2020
--- Following the launch of its beverage and dairy labs, Ingredion has extended its virtual lab, Inside Idea Labs, to the bakery and snacks market in the Asia-Pacific (APAC) region. The platform gives food and beverage...
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21 Apr 2020
--- Syntegon Technology is equipped to demonstrate its resource-saving technologies for confectionery, bakery and pharmaceutical packaging applications at this year’s inaugural Virtual Show, held from May 7 to 13, 2020....
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16 Apr 2020
--- Closures of foodservice outlets around Denmark due to COVID-19-related quarantine measures have led to repercussions for the Danish food value chain. While demand for premium meat cuts normally sold directly to restaurants...
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10 Apr 2020
--- While this Easter will be quite unlike those of previous years for most people, NPD has been hopping with tasty treats that can offer some sweet reprieve. Chocolate remains a primary focus, with multiple brands innovating...
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09 Apr 2020
--- The ongoing coronavirus outbreak is creating fluctuations and unexpected increases in demand for some foods and ingredients. In the UK specifically, a wave of panic buying and stockpiling food products disrupted the food...
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08 Apr 2020
--- Today’s adventurous consumers are seeking exploration through eating experiences. In line with Innova Market Insights’ number seven trend for 2020, “Hello Hybrids,” highlights that they are highly...
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07 Apr 2020
--- A new study comparing historic and modern wheat varieties has shown an increase in dietary fiber and a decrease in acrylamide, indicating that white bread is not as unhealthy as it has often been portrayed. Published in the...
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30 Mar 2020
--- The number of people with food intolerances is increasing steadily and the intolerance to gluten is at the forefront. That is according to Polygal AG, a Swiss-based company specializing in the research and utilization of...
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30 Mar 2020
--- With consumers demanding more authentic, deliciously crafted breads, bakers are going back to the roots of bread, often seeking inspiration from traditional baking ingredients such as sourdough and wholegrains. Across the...
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26 Mar 2020
--- Puratos, a manufacturer of ingredients for the bakery, patisserie and chocolate sectors, and Bakeronline, a Belgian start-up, have joined forces to help businesses increase service to customers while facing the COVID-19...
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25 Mar 2020
--- High-protein bread is the next bold step for Finland-based start-up Solar Foods on its quest to disconnect protein production from agriculture. Earlier this year, the food-tech company announced its breakthrough solution,...
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17 Mar 2020
--- The market appeal of artisanal bread is undeniable, as consumers increasingly look for authentic eating experiences while demanding clean label products. To help bakers formulate on-trend breads that appeal to modern...
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03 Mar 2020
--- AAK has acquired 75 percent of NPO Margaron LLC, a producer of margarine, spreads, and bakery and confectionery fats, based in St. Petersburg, Russia. Margaron has been a manufacturer to AAK for more than a decade and had...
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02 Mar 2020
--- Bread waste destined for dumpsters can be used as a medium for cultivating microbial starters for the food industry. Likewise, repurposing the discarded dough from bread production can feed the microorganisms needed to set...
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28 Feb 2020
--- Arla Foods Ingredients (AFI) has unveiled its new “egg-reduced and beyond” concept as it highlights its business case for Nutrilac, a whey protein-based, natural egg alternative. The company affirms that cakes...
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26 Feb 2020
--- Mondelēz International is set to acquire a significant majority interest in Give & Go, a North American company in fully-finished sweet baked goods and owners of the “two-bite” brand and the “Create-...
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25 Feb 2020
--- Sensient Flavors is unveiling a brand new Bakery Toolbox – a set of four miniature cakes, each dedicated to a particular season of the year. The tasting samples provide new impulses in the creation of novel taste...
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