bakery

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Polygal launches vegetable protein ingredient for “gluten-free enjoyment”
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... Read More
A “craft” appeal? Artisanal and sourdough raise the bakery stakes
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... Read More
Puratos and Bakeronline offer webshops for bakeries amid social distancing
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... Read More
Finnish start-up bakes bread packed with protein “made out of thin air”
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,... Read More
Bartek taps into demand for artisan bread using new clean label technology
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... Read More
AAK snaps up majority stake in Russian partner Margaron
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... Read More
Repurposing discarded dough: Cultivating microbial starters with wasted bread for industrial bakeries
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... Read More
Arla Food Ingredients’ whey protein-based egg analog taps into key food trends
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... Read More
Broader snacking: Mondelēz to snap up in-store bakery company, Give & Go
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-... Read More
Bakery Toolbox: Creating seasonal tastes “a piece of cake,” says Sensient Flavors
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... Read More
Puratos underscores “good for me and the environment” trends, wellbeing and gut health
25 Feb 2020
--- As consumers are increasingly striving for a healthier lifestyle, nutrition and energy characteristics of food are becoming more significant, while good-for-me and good-for-environment are gaining traction. That is according... Read More
Going eggless: Multi-functional replacement solutions flourish amid vegan boom
17 Feb 2020
--- The wide array of functionalities in eggs poses a significant challenge for manufacturers seeking to replicate the kitchen staple in plant-based applications. Over the last year, a spike in vegan appetites has propelled the... Read More
The perfect loaf? Scientists quest for better-for-you bread, cutting sodium and boosting fiber
12 Feb 2020
--- Bringing industry another step closer to commercially viable, sodium-reduced bread, Canadian researchers have found that although reducing salt can lead to a stickier dough, optimized water, wheat cultivar and mixing... Read More
Ampak unveils new line of encapsulated ingredients for baking
12 Feb 2020
--- Specialty ingredients supplier Ampak Company is to unveil a range of encapsulated products for the baking industry, through a partnership with Sudeep, one of its leading suppliers. The new line of encapsulated ingredients... Read More
Puratos rakes in US$2.2bn with ambitions to expand African footprint
10 Feb 2020
--- Coinciding with the celebration of its 100th anniversary, Belgium-based Puratos has expanded its African footprint with two new joint ventures in Kenya and Ethiopia, active in bakery, patisserie and chocolate. This year, the... Read More
The best thing since sliced bread? “High fiber white bread could be in supermarkets within five years,” say researchers
06 Feb 2020
--- A high fiber white bread could be available by 2025. That is according to an international group of scientists led by Rothamsted Research and the John Innes Centre, in the UK, who have successfully opened the door to... Read More
Cargill invests US$6.4m in US food pilot facility to accelerate NPD
06 Feb 2020
--- Cargill is investing US$6.4 million to expand its food pilot capabilities at its North American Pilot Development Center in Savage, Minnesota, to enable bakery customers to increase their speed-to-market with new products.... Read More
DuPont Nutrition & Biosciences’ new “holistic solution for replacing hydrates” in bakery
05 Feb 2020
--- DuPont Nutrition & Biosciences has unveiled its “next-generation” emulsifier solution that replaces hydrates used in dough conditioning and crumb softening while giving bakers cost savings and sustainability... Read More
Sensorial, texture and taste: Puratos launch soft beads for bakery applications
27 Jan 2020
--- Puratos, a manufacturer of ingredients for the bakery, patisserie and chocolate sectors is launching Smoobees, a creation which taps into the importance on texture. Smoobees are soft beads that offer a creamy texture while... Read More
Solvay increases natural vanillin production amid heightened market demand
16 Dec 2019
--- Solvay has revealed two new advancements in a bid to strengthen its hold in the natural vanillin market at Fi Europe 2019. The first is the doubling of production capacity of RhoVanil Natural Crystal White, following what... Read More
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