Bakery brand receives funding for healthy bread production
Healthy baked goods brand Modern Baker has received a £763,000 grant from Innovate UK to lead a two-year research and development project into improving the nutritional quality of bread.
Mintel says Brits are cutting down on yellow fats and edible oils
New research from Mintel reveals that over three in five (62%) Brits who buy butter, spread, oil and fat say they are frying less food at home now compared to a few years ago, while 43% say they are buying fewer bread products and 42% say they are baking less at home.
Anuga FoodTec to set new exhibitor record in 2018
Anuga FoodTec, international supplier fair for the food and beverage industry, is opening its doors from 20 to 23 March 2018.
Shea-based shortening cuts saturated fats
IOI Loders Croklaan Europe has launched Presdough 270 SB, a shea-based palm oil alternative for use in bakery products.
Multiscan metal detection to improve contaminant detection
Thermo Fisher Scientific has launched what it claims is a new, first-of-its-kind metal detection platform that finds previously undetectable metal contaminants.
Baking for a brighter future
Daisy Phillipson discusses the latest innovations in environmentally friendly bakery machinery.
ADM brings multiseed bread mix to bakers
ADM Milling, a business unit of Archer Daniels Midland Company has extended its portfolio of flours and bakery ingredients with the launch of its new multiseed concentrate with ancient grains in the UK.
BNF survey exposes UK students’ ideas on food and healthy eating
New research from the British Nutrition Foundation (BNF) shows that one in ten 14-16 year olds in the UK believe that tomatoes grow underground, and a quarter of primary school children think that cheese comes from plants.
Puratos adds to baking mix range
Baking, patisserie and chocolate ingredients business Puratos has launched three new baking mixes to enable high street and small industrial bakers to personalise their breads, allowing them to create multiple bread varieties.
Acacia gum improves shelf life of bread
Adding acacia gum to bread improves the shelf life and consumer experience, according to a new study commissioned by Alland & Robert.
PWR to present new pick and place robotic systems
Robotics specialist PWR Pack International is to present new pick and place robotic systems for packaging food products at Interpack in May.
Mixed bag for Swiss biscuit industry in 2016
Sales and exports of Swiss long-life bakery products, including biscuits, fell in 2016, according to the latest figures, while turnover in the domestic market recovered.
Barrier paper to prevent mineral oil migration
Paper products manufacturer Munksjö has launched Gerstar Mo, a paper developed for packaging applications to protect food from potential contamination by mineral oils.
Lesaffre targets bakery growth with new acquisitions
As part of its ongoing expansion in the sourdoughs and baking ingredients market in Western Europe, yeast specialist Lesaffre has acquired UK-based LFI Tollblend and Tecno Bakery in Spain.