Industry insider on challenges of gluten-free bakery

09-May-2012 - BakeryAndSnacks.com asks a gluten free specialist how long it will take to achieve the elusive gluten-free bread that is on par to conventional wheat loaf.

Kampffmeyer outlines benefits of Meyerhans deal

07-May-2012 - Manufacturers of baked goods and other foods in Germany, Switzerland and Liechtenstein will benefit from extended services and capacity following the sales partnership between Kampffmeyer Food Innovation (KFI) and Meyerhans Mühlen.

CSM puts bakery supplies arm on the block to reposition as bio-ingredients firm

07-May-2012 - Ingredients supplier CSM has announced plans to sell its bakery supplies businesses and reposition itself as a bio-based ingredients company.

Interest in methylcellulose intensifies in EU

07-May-2012 - EU dairy and beverage manufacturers may have access to another form of the dietary fibre methylcellulose, which induces feelings of fullness ­– or satiety – if a novel foods application by Dow Wolff Cellulosics (DWC) succeeds.

Spanish researchers spell out 2020 consumer food trends

04-May-2012 - ‘Eater-tainment’, ‘SuperSense’ and ‘Food Telling’ are among the food consumer trends predicted to be prominent in 2020 by researchers at Spain’s Azti-Tecnalia research and development centre.

Weetabix takeover signals focus on EU from emerging markets

03-May-2012 - The acquisition of Weetabix is the biggest sign yet of emerging market interest in Europe, according to industry commentators.

Researchers showcase ‘easy’ GM tracking technology

30-Apr-2012 - A new technology could help to monitor and track genetically modified crops in the food processing chain, say researchers.

Acrylamide on the increase in certain baby foods, reports FSA

18-Apr-2012 - The levels of acrylamide is increasing in certain baby foods. However, on the whole levels of the potentially carcinogenic compound are falling in other products, according to a new report from the UK Food Standards Agency.

BASF increase ammonium carbonate capacity as demand soars

18-Apr-2012 - Increasing demand for high-purity ammonium carbonate will see leading supplier BASF increase capacity by 30% in the next year.

Packaging counts but taste trumps health in biscuit study

17-Apr-2012 - Consumers are reluctant to sacrifice taste for health but brand and product familiarity does help, a new study suggests.

FSA launches guidelines on edible glitters over misleading marketing fears

12-Apr-2012 - The UK’s Food Standards Agency (FSA) has developed guidelines on glitters and dusts over fears that inedible decorations are being marketed for use in foods such as cakes.

EU egg shortage: An alternate view on how long it will last

11-Apr-2012 - The bakery and confectionery industry claims it has been hit with a “dire and unprecedented” EU-wide egg shortage as suppliers of egg replacers look to profit and offer up their opinions on how long the situation will last.

Dispatches from Anuga Foodtec 2012

Optimising flavour in bakery with chemical analysis – ex-Kraft flavourist

10-Apr-2012 - Closely analysing flavour compounds can help bakers select the best flours and oils to optimise taste, according to a flavour consultant with almost 20 years’ experience at Kraft Foods.

Baked goods and fast-foods linked to depression: Study

04-Apr-2012 - Consumption of fast food and commercial baked goods are linked to an increased risk of depression, according to new research.

Mushroom waste can boost fibre and lower glycaemic response in extruded snacks, says study

04-Apr-2012 - Spent mushroom compost could help regulate the glycaemic response of snacks and boost the nutritional profile, according to a study.

Enzyme can prolong bread shelf life up to two weeks, claims Mühlenchemie

03-Apr-2012 - German firm Mühlenchemie has developed a baking enzyme that it claims can increase the shelf life of bread by up to two weeks.

Industry under threat: Calls for urgent action on EU egg shortage

21-Mar-2012 - Some confectionery, biscuit and cake manufacturers face the threat of closure and are resorting to supermarket supplies amid a “dire and unprecedented” EU-wide egg shortage, according to an industry organisation.

Unilever cranks up open innovation activities

20-Mar-2012 - Unilever is looking for new ideas to help it reduce the sodium levels in its food products by a further 15 to 20% without compromising taste - just one ‘want’ on its newly launched open innovation platform.

Lactic-acid-bacteria enriched bread enhances health effects – study

20-Mar-2012 - Adding lactic acid bacteria to sourdough can improve the nutritional value of white bread without hampering product appeal, according to a study.

CODEX-sanctioned gluten testing method may ‘underestimate’ values in hydrolysed foods such as beer, researcher claims

19-Mar-2012 - Spanish researchers claim to have developed a cheaper, faster and more accurate method for detecting gluten levels in hydrolysed foods, and found that numerous products tested, including beers, using their new assay showed gliadin levels well in excess of current CODEX standards.