When it comes to bread, bakers have had to choose between softness, moistness and resilience. Bread that was soft and moist typically lacked resilience; bread that was resilient and soft often lacked moistness; and so forth.
Action on Salt is calling for mandatory salt reduction targets after its latest research found that some slices of bread are saltier than a bag of crisps.
Kudos, glory and multiple business benefits are again up for grabs in British Baker’s search for this year's loaf that will stand out above all others.
While bread has traditionally been linked to a greater risk of weight gain and obesity, researchers are quickly realising the benefits a loaf fortified with superfood ingredients can have on an individual’s health and wellbeing.
Low-carb food brand The Sola Company revealed a brand refresh and reformulation to remove remaining artificial ingredients from its of its keto-friendly breads to address consumer demands for more natural products.
The Mexican bakery giant – owner of India’s Harvest Gold, Modern Bread and Kitty brands – donated 35,000 loaves of bread (equivalent to five lakh slices) to the India Food Banking Network (IFBN), as part of the India chapter of its Bimbo Global Race initiative.
Bimbo Bakeries USA – the North American arm of Grupo Bimbo, the world’s biggest bakery manufacturer – has unveiled a bread that comprises the equivalent of one cup of vegies per loaf.
Do you believe your cob is a crust above others? Do your English muffins move people to tears? Ready to laud about your lardy cake? Time to find out in the search for Britain’s Best Loaf.
These consumers still want to purchase indulgent pastries or breads out-of-home or on-the-go, but these days are placing more emphasis on treats that are guilt-free.
The global taste and nutrition company is calling for collective action in tackling food security, launching a digital tool to help both consumers and producers reduce unnecessary waste.
Slider Sunday – conceptualised by the Los Angeles-headquartered family-owned bakery manufacturer – is a weekly gathering of friends and family to share the popular mini hamburgers; but this year, the brand is dialling it up with the Slider Sunday Million...
According to Campaign coordinator Chris Young, the current regulations ‘are not fit for purpose, do not support small bakery owners and do not protect shoppers adequately’, allowing a raft of what it calls ‘sourfaux’ to be marketed as sourdough and sold...
The UK-based supplier of breads and baked treats – formerly CSM Bakery Solutions – has added an office in Poland to its expanding footprint, already operating across 12 sites in seven countries.
The CEO of Crops For the Future is advocating a ‘complete transformation of agrifood’ after the Odesa strike by Russia puts an historic hours-old grain deal in peril – viewed as a ‘beacon of hope’ to break the back of runaway inflation, critical in today’s...
The Wonder and Dave’s Killer Bread maker has invested an undisclosed amount in Base Culture, a fast-growing US brand offering better-for-you, gluten-free and grain-free sliced breads and baked goods.
The volatile price of flour is purported to be a whopping £17/kg in North Korea, meaning that a loaf of bread today is seen as a symbol of wealth among locals.
Dr Schär USA’s Artisan Baker bread range has received kosher certification under the Orthodox Union (OU), validating the highest standards of kosher certification and food standards.
Russia has been accused of weaponising food by disrupting supplies of wheat and other commodities, which is exploding the price of food and putting millions at risk of starvation.
The adoption of automation, the cheekily named Bruce Banner (nod to the Incredible Hulk) and Redzone has enabled Companion Baking to cement its role as a mid-size bread distributor, producing 150 SKUs daily despite its limited floor space.
The UK’s Federation of Bakers (FOB) has appointed Andrew Pyne as its new chief executive, taking over from Gordon Polson who is retiring after 17 years at the helm.
The Federation of Bakers (FOB) warns the next six months will be a bumpy ride for the baking industry, with impending cost increases and supply uncertainty not seen in the past generation, ‘if ever’.
Colorado-headquartered Ardent Mills has inaugurated its ultramodern Port Redwing Mill in Gibsonton, Florida, which delivers real-time near-infrared analysis, automation enhancements and bolstered food safety capabilities.
A four year-long research and development (R&D) project has led to launch of a new low-GI bread range in Malaysia – one of several South East nations battling surges in obesity and diabetes.
The acknowledged expert in crispy, soft, taste and texture for the bread and pastry space has appointed Jean-François Honoré as president and CEO of the group.
Sirha Europain puts the French bakery sector in the spotlight next month, celebrating the country’s know-how in all things baguette and beyond, with rising ingredient prices, production methods, standardisation and deep-freezing being the hot topics.
To guard its upcoming budget from soaring global wheat prices, the Egyptian government is considering scrapping a popular bread subsidy for cash payments – but this risks a repeat of history.
In 2021, Panera Bread will have donated almost $100m in unsold bread and bakery products to Americans in need – a gesture that today is more of a necessity than just philanthropic, following data that confirms the global food system is a major contributor...
Goüter has launched its first Kickstarter campaign to raise £25k to start production of chocolate and nut clusters made from bread that would otherwise be tossed.
A survey analysing consumer attitudes towards bread products has been conducted in France on behalf of the Federation of Bakeries and Patisseries (FEB).
The scheme set up by five of the UK’s largest plant bakers is doubling its efforts to visit more locations of interest to track down backlogs of bread baskets and wheeled dollies diverted out of the supply chain, whether intentionally or by mistake.
Online ‘wonky bread’ subscription platform Earth & Wheat has become the first business to partner with Hermes, employing its Stay Fresh delivery to get parcels to customers the next day.
Studies have suggested that some consumers may find sourdough easier to digest due to the slow fermentation time, which has renewed interest again in bread.
Bread is poised for a healthy revival. From gut health to personalised nutrition, innovative product development is paving the way to a new era of opportunity for industrial bakers.
A survey among craft bakers has highlighted some positive changes to shoppers’ bread buying habits over the past year, as well as the types of bread proving most popular.
Délifrance partnered with trend consultants Harris & Hayes and commission Nielsen to conduct a UK-wide retail study to find out what Brits want from bread and pastry, both at home and out of the home, when they want it and what will encourage them...
Bellevue Ingredients & Solutions has launched a range of functional durum wheat flours that can be adapted to all bread making processes and bakery applications.
Bakers Basco – the bakery equipment solution set up by five of the UK’s largest plant bakers for transporting bread and morning goods – has reported an increase of over 50% in the number of bread baskets and dollies recovered in the second half of 2020...
Parliamentary Under Secretary of State Victoria Prentis said the Department for Environment, Food and Rural Affairs (Defra) is currently not considering the inclusion of sourdough or wholegrain definitions in the Bread and Flour Regulations.
Researchers have found evidence that, while both commercial and sourdough yeasts have indeed evolved over time, the two strains have followed very different domestication paths, mobilised by various genetic events.
A small addition during bread production can unlock the full potential of wholegrain bread, putting it on a par with other ‘superfoods’, according to researchers.
