Adding soy protein to the formulation recipe for dough may enhance the quality of the product after freezing, suggests new research from Ohio State University.
GRAS approval of Functional Technologies' yeast strain should drive the push towards commercialisation and aid bakery and snacks manufacturers in the plight against acrylamide reduction, says developers.
A new, larger integrated baking facility will enable food giant, Cargill, to cope with increased demands for speciality, complex bakery products, it said.
Market expansion group DKSH has announced plans to open its second innovation centre in Mumbai, India to help companies introduce confectionery and bakery products tailored to the Indian market.
Canada Bread and its parent company Maple Leaf Foods were both harmed by weak fresh bakery volumes in the first quarter (Q1), negatively impacting companies' profits.
The global market for foods developed for those with food allergies and intolerances is expected to grow to more than $26.5bn over the next five years, according to a new report from Global Industry Analysts (GIA).
Reducing sodium is expensive and difficult, and many bakers are beginning to wonder whether it is worth investing millions into reformulating products that consumers do not want to buy, according to the Association of Bakers (ABA).
Maple Leaf Foods has opened a new commercial bakery it claims is the largest in Canada. The Canadian packaged food company has spent $100 million on creating the 385,000 sq ft facility, which is situated in the Red Hill Business Park in Hamilton, Ontario.
Vancouver-based Functional Technologies claims it has developed a proprietary yeast strain that could significantly cut the fermentation time that such ingredients need to reduce acrylamide to undetectable levels in commercial applications.
Funding to the tune of $2.5m from a Canadian government scheme indicates the commercialisation potential of acrylamide-preventing yeast technology and will also serve to broaden its scope, claims its developer.
An extension of the Panamore enzyme blend product range improves the freshness of breads and is particularly suited to low sugar and low fat recipes, claims developer DSM Food Specialties.
Acrylamide levels can be dramatically reduced by the addition of pea flour in wheat bran and wholegrain breads without any negative impact on colour and sensory properties, claims a new study.
Functional bread has significant potential but its widespread appeal is some way off due to cost and sensory challenges, claims a Datamonitor researcher.
Phenolic acids retain their antioxidant activity after the baking process, said researchers who claim their findings are critical in terms of the development of functional foods.
Kefir can be successfully used for sourdough-type bread making, leading to bread of good quality, increased shelf-life and better flavour, states new research from Greece.
A new salt replacer for bread and other baked goods is derived from fermented wheat germ to also optimize the nutritional profile of the product, claims the supplier.
The state Senate of New Mexico has voted to implement a food tax that applies to nearly 40 percent of foods sold in the state in order to help balance the state’s budget.
Wide variation in the levels of sodium in packaged foods indicates that it is possible for food manufacturers to cut sodium without sacrificing taste or functionality, claims a new report from CSPI in Canada.
Solae has released a new soy fiber ingredient for use in tortillas and flat breads to increase shelf-life, yield, and provide cost-savings, while also tapping in to consumer demand for healthier products.
Formulating breads with one quarter of current levels is possible without detrimentally affecting the rheological properties and the performance of the dough, says a new study from Ireland.
FoodNavigator's Snack Size Science brings you the week's top science every two weeks. This week we look at how to make chocolate cake healthier, and boosting the nutritional profile of gluten-free bread.
FoodNavigator's Snack Size Science brings you the week's top science. This week we look at the curious alternatives to food classics, with squid sausages, seaweed noodles, and gluten-free baguettes all on the menu.
DSM Food Specialties is launching its new bakery enzyme Panamore in the US market, targeting issues over wheat quality as well as emulsifier costs that have been playing on bakers bottom lines.
Ingredients and flavours supplier Synergy has developed a range of
natural bread aromas designed to capture artisan bakery qualities
in products with a reduced salt content.
Many UK biscuit and cake products have reached their salt-reduction
limit, thanks to bakers' efforts to cut salt components, according
to Barbara Gallani, manager of the Food and Drink Federation's
Biscuit, Cake, Chocolate...
The perfect wholemeal sandwich is moving closer to the plate thanks
to research into bubbles in bread at the School of Chemical
Engineering and Analytical Science at Manchester University in the
UK.
French manufacturer of ingredients for flour, bread and cereals
Eurogerm has acquired Spanish counterpart LEAG with the intention
of increasing its presence in Spain and Latin America.
Scientists working for the US Department of Agriculture (USDA) are
developing new techniques to produce bread with high beta-glucan
content in a bid to create a loaf with increased functionally and
health benefits.
The use of potassium, magnesium and calcium salts in place of
sodium chloride could lead to breads with 33 per cent less salt
than normal, with changes in texture and mouthfeel, according to
new research from South Africa.
DSM Food Specialities is introducing a new enzyme in its Let's
BakeZyme range, this time targeting dough development, crumb colour
and volume in white bread
US scientists have produced a pizza with enhanced antioxidant
content in the crust, aimed to boost antioxidant defences and
protect against oxidative stress.
US based ingredients company Savoury Systems International (SSI)
has expanded its range of salt replacers - helping bakers appeal to
the growing number of consumers seeking to cut salt from their
diet.
The US market for sandwiches is expected to continue to see strong
growth, as consumers continue to opt for this old favorite that has
now been spiced up with new bread varieties and new flavors,
according to a new report.
A new wine flour manufactured from grape skins claims to allow
manufacturers of baked goods, pasta and snacks to naturally fortify
their products with healthy fatty acids and fiber.
Bread has become the latest food group hit by a health scare
following the publication of a scientific study linking the
consumption of bread to kidney cancer.
French ingredients firm Lesaffre has developed a baking improver
which allows bread that has been frozen after high temperature
baking to be ready within three minutes, without the flaking
problem common in such products.
