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bakery

These are all the posts that have been tagged with bakery.

On the run

Having enjoyed a visit to London’s Excel for IFE this week, there was just enough time to put the April issue of CP to bed before heading off to Cologne to attend Anuga FoodTech. The exhibitors and industry representatives I meet at shows are almost always a catalyst for future articles and interviews, and I’ve […]

Swiss long life bakery sales fall

During 2014, the Swiss long life bakery product industry sold fewer biscuits than the previous year. Domestic sales experienced a slight fall, while export business saw a significant decline. The volumes sold abroad and the turnover achieved were both down for the fourth time in a row. The climate is set to become harsher still […]

The right balance

Ingredion has launched four new guides to help food industry professionals achieve product perfection from production to plate. Constantly faced with the challenge of balancing consumer appetites while continually innovating and being profitable, the new guides address the various challenges of the multiple stakeholders and help direct them to find the delicious balance. Tailored to […]

Natural blueberry flavour

Dawn Foods has launched Blueberry Compound, a new concentrated all natural fruit flavour paste that can be used to add the subtle taste of blueberry and an attractive hue to frostings and filling creams in cakes and desserts, as well as ice creams, mousses and even milk shakes. The new Blueberry Compound joins Dawn’s existing […]

Pulse based proteins

Ingredion has launched a range of pulse based proteins called Vitessence to enable manufacturers and retailers to meet the growing consumer demand for protein enriched foods. The range features three new proteins that contain 55-60 per cent and are derived from faba bean, yellow lentil and yellow pea. Naturally gluten-free and based on plant protein, […]

A baking revolution

Since the Great British Bake Off was first shown in the UK back in 2010, a baking revolution has slowly but surely made it’s way across the nation. Sales of flour and other baking ingredients have continued to rise since the series was aired, but what does this mean for manufactured bakery items? According to […]

Campden BRI expands capabilities

Campden BRI has expanded its capabilities in emerging technologies with the purchase of a continuous UV-C and the installation of a large scale cold plasma machine. The new installations, which are worth in excess of £100,000, add to existing HPP, power ultrasound and pulsed light equipment at Campden BRI, which are available to companies that […]

Pulse based flours

Ingredion has introduced 10 new pulse based flours to enable food manufacturers and retailers to produce new food products that are highly nutritious, protein fortified and certified gluten free. The Homecraft Pulse flours are made from faba bean, chickpea, yellow lentil or yellow pea. Available in different particle grades, the new flours have differing content […]

Lecithin certification scheme

Cert ID Europe, an authority on non-GM traceability certification, has launched the first IP certification programme featuring PCR testing protocols to detect cross-contamination of soy in sunflower lecithin destined for food production, and in particular, chocolate, confectionery and bakery. The new programme is designed to support suppliers of sunflower lecithin, an increasingly popular alternative to […]

Fourth quarter results for Hershey

The Hershey Company has announced sales and earnings for the fourth quarter ended 31 December 2014. Consolidated net sales were $2,010,027,000 compared with $1,956,253,000 for the fourth quarter of 2013. Reported net income for the fourth quarter of 2014 was $202,508,000 or $0.91 per share-diluted, compared with $186,075,000 or $0.82 per share-diluted for the comparable […]

US freeze dry facility

Chaucer, a global producer of specialist food ingredients and products, has announced the opening of its brand new, purpose built freeze dry factory in Oregon in the US. This is the third manufacturing platform for the company. The group now has a spread of facilities across its three key sales areas EMEA, Americas and APAC, […]

American bakery rebrands

Dawn Foods, the American sweet bakery products and ingredients company will be re-branding its complete product range across Europe from January 2015 onwards with a striking, cohesive Dawn ‘family’ brand identity. The extensive rebranding programme will mean that all product variants including the Sucrea, Fruibel and Caullet brands will now come under the Dawn Foods […]

Natural liquid extracts line

Frutarom BU Health, Switzerland, has launched EFLA sense, a new line of all-natural liquid extracts, with sensory properties to boost flavour and health benefits in products such as beverages, confectionery, dairy, bakery and liquid dietary supplements. The use of herbal extracts is an emerging ingredient trend for many market categories according to global product launch […]

Mineral oil barrier film

Innovia Films has launched its first BOPP film that has been officially proven to provide up to one and a half years protection from mineral oil migration – Propafilm RCU. Its development has been the result of proactive investigation into the mineral oil hydrocarbon (MOH) and mineral oil aromatic hydrocarbon (MOAH) barrier protection of their films. […]