The US market for in-store bakeries is rising year-on-year with no decrease forecast, according to a report from the International Dairy, Deli and Bakery Association (IDDBA).
Punishing rises in input costs, cautious consumers and a predicted rise in capital gains tax will drive further consolidation in the US bakery sector this year and next, packaged bakery giant Flowers Foods has predicted.
Convenience, global flavors, and premium products are leading new trends in the bakery sector, according to a new report from the Center for Culinary Development (CCD) and market research organization Packaged Facts.
Bakery product supplier CSM has said it intends to close down a manufacturing facility at Oak Creek, Wisconsin, with about 100 redundancies, the company has said.
Canadian baked goods and meat producer Maple Leaf Foods, has attributed its 2 per cent rise in adjusted operating earnings in the third quarter of this year to the higher costs of grains and meat proteins.
Danisco has been collaborating with a spray equipment manufacturer to offer bakery manufacturers in the US a tried and tested unit for applying its antimicrobial on baked goods such as flat breads and muffins.
Caravan Ingredients has developed a new enzyme-based ingredient system which it claims can extend the shelf life of cakes, even those with a low fat content which tend to stale faster.
Organisers of the baking industry's first online trade show - eBakery-Show International 2009 (www.ebakeryshowinfo.com) - have pushed the date back from 1 April to 1 August in response to the economic climate.
Cutting the cost of cake-making by removing the use of eggs may be achievable by combining a hydrocolloid with a suitable emulsifier, says new research from India.
European biscuit makers seeking to start, or increase, medium scale production of US style brownies and cookies can implement a mixing-to-cooling line from Baker Perkins.
Bakery ingredients company CSM opened a new innovation centre in Germany yesterday to focus on developing bakery ingredients for the international market.
New opportunities are opening for the US bakery industry as
consumers become more health-conscious mirroring trends in Europe,
according to a recent report by consultancy Frost & Sullivan.
Ocean Spray is continuing to push into the Asia-Pacific
bakery market with a new partnership with Taiwan-based baker
ChiaTe, the company announced yesterday.
A new 'all natural' sweetener blend for baked goods claims to be
able to replace sugar on a one to one basis without compromising
the sweetness or structure of a product.
Cognis has developed a new Lametop 500 line of emulsifiers for the
European bakery industry that it says is more sophisticated than
previous offerings and can improve product volume at a lower cost.
Ingredients specialist DSM is helping bakers target the lucrative
health-conscious market with its newest enzyme product, designed to
overcome the typical obstacles associated with producing high fibre
breads.
Bakery ingredients manufacturer Royal Cosun has added to its global
businesses with the acquisition of supplier Atlanta Dethmers -
allowing the Dutch company a bigger share of the ingredients
market.
A US company claims to have developed a way to apply micro- and
nano scale coating processes directly onto food products and their
packaging materials.
Ingredients manufacturer DSM has developed a new enzyme for the
cake and pastry industry which promises to cut raw material costs
while improving product quality.
Low fat varieties of peanut flour - a common ingredient in many
baked goods - can improve food texture and efficiency during the
baking process, according to scientists from the US Agricultural
Research Service (ARS).
Scientists have devised a means of preventing contamination of
commercially baked bread - helping manufacturers to minimise the
loss caused by spoilage and halt the common problem of 'ropey
bread'.
The incorporation of the baking ingredient xylanase which improves
the quality of bread but is frequently inhibited by wheat could now
become easier for bakers following research into the problem.
Bakeries in Australia and New Zealand may be required to use only
iodised salt in the future, if a proposal from the countries' food
regulator is approved.
A new report by Mintel reveals that the canned meat and beans
market in the UK has gathered momentum in recent years, something
that could present an opportunity as food firms spice up these
traditional favourites.
The acquisition of Multifoods boosted the Q3 earnings of leading
producer of jams, jellies and preserves JM Smucker, according to
results out last Friday.
A shortage of food technology experts and increasing job rotation
means that more workers across Britain's bakery industry are not
getting the training they need and do not fully understand the
processes involved, writes Chris...
Food company J.M. Smucker said yesterday that it had found a buyer
for its US foodservice and bakery products businesses, plus its
Canadian Gourmet Baker operations.
Looking to new market gains in the UK, US and Australia German
ingredients group Degussa has revamped its line of bakery cream
systems to target food makers with a competitive package, writes
Lindsey Partos.
Looking to new market gains in the UK, US and Australia, German
ingredients group Degussa has revamped its line of bakery cream
systems to target food makers with a competitive package.
Although the market for bakery mixes in Central and Eastern Europe
remains small, it is growing as consumers strive to bake at home
and save time. The latest look at the launches for this category
shows that variety is the driving...
A number of new ingredients targeting the bakery and beverage
markets in particular have been launched this month, helping bakers
improve volumes, reduce costs and lift product safety or improving
both the look and mouthfeel of juice...
In a new move to drive sales and carve a position in the growing
health foods market, US supplier of ingredients to the bakery
industry FACT corporation will directly target the consumer through
a line of bakery mixes.
As German enzyme company AB Enzymes celebrates the 30th birthday of
its baking enzyme line xylanase, the company has marked the moment
with the launch of two new products in the Veron family.
A new alternative to the traditional egg wash for bakery products
has hit the market with ICI subsidiary National Starch &
Chemical launching Versa-Sheen glazing agent.
