Changes to Australia's food code continue, with the nation's food
agency calling on companies and organisations to comment on a host
of new proposals, including applications from DSM Nutritional and
Danisco Australia.
Cognis has launched a new enzyme range that promises to improve the
production of short-shelf-life yeast-raised baked goods and save
food makers money.
AB Enzymes will launch a new product to replace potassium bromate
in time to cash in on an increased Asian demand for substitutes,
after the substance was banned in China early this month.
ConAgra Ingredients has streamlined its business in order to better
address the needs of its customers, and was at the IFT conference
last week to show off its potential, writes Anthony
Fletcher.
British food group RHM last week announced it will launch a
crustless bread under its Hovis brand, targeted at young children
who only like the soft part of a loaf.
Finnish bakery group Fazer has bought its way in to Moscow to take
advantage of the growing demand among restaurants for bake-off
bread products and frozen dough, reports Chris Mercer.
DSM, the largest food fermentation company in the world (in value
terms) sees its combined food units beating industry growth for the
year, but bakery still under pressure, reports Lindsey
Partos.
The Altay-Batyushka brand from Russia's Hleb Altaya (Altay Bread)
group has been voted the best food product from the Altay region,
the bread basket of Russia. Angela Drujinina reports.
Food scientists continue the challenge to come up with food
ingredients suitable for consumers unable to eat wheat, rye or
barley-based foods because of a reaction to the gluten protein
found in these grains.
Irish baker IAWS is taking on France's specialist bakery,
confectionery and foodservice sectors by acquiring leading domestic
distributor Groupe Hubert, and could exploit the declining number
of independent on-site bakers in...
Only two out of over 100 'standard' food products in a recent
survey of retailers' own brand foods met with salt slashing targets
set by the UK's food watchdog, suggesting ongoing research into
reducing the content...
Small Swiss ingredients firm Veripan has linked up with food
production system giant Buhler to bring a bakery ingredient system
to a wider market and the opportunity for bakers to have a 'two in
one' service.
A new bakery capable of producing up to 70 million bread loaves per
year is set to be built in Moscow by Swedish firm Cerealia to serve
the growing convenience food industry with cosmopolitan products -
and by-pass customs duties,...
New developments in bakery ingredients are set to give the sector a
more important presence in the booming functional foods industry,
reports Dominique Patton.
A major UK milling company is set to double the size of its flour
business by acquiring two new flour mills, giving the company a
good footing in new regional markets and helping it to keep up with
ever increasing customer demand,...
UK bakery ingredients firm Bakemark UK continues the drive into
value-added products, launching a new addition to its Diamond range
of bread improvers that it claims will slice away costs for bakers
making the 9 million loaves a day...
Food makers encouraged to position self-indulgent products as
rewards rather than functional as premium foods in UK top billon
euro mark showing hectic pace of life continues to drive growth in
the self-indulgent food sector.
The last 18 months or so have been tough for Cerealia, with
profitability well down on previous years as a result of a number
of disposals designed to refocus the group on a smaller number of
business units. But replacing disposed...
Spearing the growing convenience sector starch specialities firm
Cerestar improves the functionality of its C*PulpTex brand, aiming
to slice away costs for food makers working in the pre-prepared
foods sector.
Low-carb diets are still on the fringe of British eating habits,
with high drop-out rates and consumer cynicism over health
benefits, according to a new report - confirming the UK bakery
industry's view that low-carbs pose no...
Fiber-enriched products are the next big thing to hit the US health
food market after the low-carb fad, according to a survey carried
out by the Naples, New York database company Productscan Online.
Functional bakery products trail behind beverages and dairy in
terms of the global functional food market but in one European
market - Germany - functional bread is showing good growth,
according to market analysts Euromonitor.
Despite a warning in April that raw materials and currency would
have an impact on second half earnings, the UK ingredients firm
Associated British Foods, which in July laid down €1 billion for
leading yeast supplier Burns Philp,...
Danish bread and cake firm Hatting has expanded into the growing
Russian market, investing millions of euros at a new production
facility in the Moscow area.
Earlier this week we reported that food companies were finding it
hard to effectively target senior consumers in the UK - the
so-called Empty Nesters - despite their growing disposable incomes
and desire for indulgence and enjoyment....
An industry drive to push the nutritional benefits of flour could
lead to increased sales for the £3 billion UK bread market.
Farmer's in the UK last week met with the National Association of
British and Irish Millers (NABIM)...
Stable Micro Systems has developed a probe that it claims can
accurately determine the firmness and texture of a number of foods.
The analyser works by penetrating the food in several places to
give an average reading.
Driving into value-added bakery ingredients is a key area for
growth in the mature bakery market. Recently baptised Bakemark UK,
a new merger between Arkady Craigmillar, Readi-Bake and Caravan
Brill, the UK firm will tap into growing...
Much of the flour that goes into breads, pasta, cakes,
breakfastcereals and other foods comes from so-called 'winter
wheats', planted in autumn and harvested in spring. New research
has identified the key gene involved in...
The UK food industry has promised to continue reducing levels of
salt in manufactured food products. In a joint report from
manufacturers, farmers and the hospitality sector, salt in sliced
bread is to be further reduced and targeted...
Fazer Maiznica Druva, the second largest bread maker in Latvia, has
refitted one of its production facilities in the city of Ogre, some
40 kilometres outside the capital Riga.
Bunge, the world's top oilseed processor, last week said it was
looking to cream off a gain of about $2 million, or 2 cents per
share, on the sale of its US bakery business to privately-held Dawn
Food Products.
The US Agricultural Research Service (ARS) has developed a new
dough formulation to eradicate the musty, 'beany' aftertaste of
some soy-based breads; a problem that has eluded food technologists
since the 1970s.
The Belgian food company Orafti and its BENEO® brand will be
applied to three new products. Orafi's BENEO® Programme indicates
that products contain...
Where would we be without bread? Believed to have first been
enjoyed by our palates over 8,000 years ago, this simple product
with its roots in the land has far from lost its star appeal.
Yesterday we reported on a UK bread product which can help pregnant
women increase vitamin levels. Today we cross the Channel to
France, where a Nimes-based company is set to expand sales of its
slimming baguette to the capital.
Research now underway will provide the means to develop novel forms
of bread, and other foods, which contain increased amounts of
soluble fibre, making them far healthier than they currently are.
The stability of failure in single dough bubble walls is related
directly to the extensional strain hardening properties of the
dough and that strain hardening plays an important role in the
stabilisation of bubble walls during baking.,...
In a bid to streamline its UK milling operations, food and
ingredients group Associated British Foods is to sell its British
third party flour milling business to ADM Milling, a wholly owned
subsidiary of Archer Daniels Midland.
For centuries Man has chewed on the faithful crust of the land -
bread. Produced, in some form or other, in almost every food
culture across the globe, bread has an integral place in the diet
of mankind. New research from Germany...
Carbsense Foods, a US producer of low-carbohydrate food
alternatives for the retail and foodservice markets, has added
Garlic & Herb Pizza Crustand Honey Bran Muffin Mixes to its
line of low-carb dry mixes.
Crustless bread, tubular snacks and single-serve drinks -
convenience is driving innovation in the food industry, finds a
report on recent US product launches.
As a result of interest in releasing a new subclass of soft wheats
with enhanced dough mixing strength for crackers, the US
Agricultural Research Service (ARS) scientistsare now using a new
industry test to screen for "soft but...
A UK Food Standards Agency (FSA) study published this week confirms
that scientific testing methods are now able to identify very small
amounts of GM in ingredients in some foods.
One out of every three loaves of bread produced around the globe by
a commercial bakery contains emulsifiers from Danisco, the company
claims this week. An increasing demand for emulsifiers worldwide
are helping the statistics.