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18 August 2016 | By New Food
In this Baking supplement: Improving the mould free shelf life of bakery products; Sequences reveal the bacterial composition of an ancient sourdough for making croissants; And much more...
9 June 2016 | By Victoria White, Digital Content Producer
Northumbrian Fine Foods (NFF), the UK’s biggest gluten-free biscuit manufacturer, is investing £1.2m in new baking production capabilities...
2 June 2016 | By Victoria White, Digital Content Producer
Edme recently offered a Nottingham University Food Science student, James Huscroft, the opportunity to get involved in the process validation for WholeSoft....
23 May 2016 | By Victoria White, Digital Content Producer
The Bertinet Bakery has developed a sourdough range baked in a tin that can offer similar usage and keeping qualities but without any of the additives...
11 May 2016 | By Victoria White, Digital Content Producer
At the close of the transaction, Krispy Kreme will be privately owned and will continue to be independently operated from its current headquarters...
4 May 2016 | By Victoria White, Digital Content Producer
Cargill scientists have created fat systems that lower saturated fat by as much as 40% in shortenings, without compromising finished product attributes...
20 April 2016 | By Victoria White, Digital Content Producer
Grupo Bimbo says the acquisition complements its supply in the category of frozen bread that the Company is already manufacturing under the Bertrand brand...
3 March 2016 | By Victoria White
Barry Callebaut has switched the production of two of its most popular fillings from RSPO mass balance to RSPO fully segregated palm products as of January 2016...
8 January 2016 | By Victoria White
Following the US Food and Drug Administration’s 2015 ruling on partially hydrogenated oils (PHO), Cargill is offering bread manufacturers its lecithin products as a successful replacement for monoglycerides and DATEM...
9 December 2015 | By Victoria White
The test introduces sophisticated molecular methods that focus on high, endosperm purity in flour extracted from wheat kernels...
11 November 2015 | By Victoria White
The bread and bakery products market continued to expand in 2014, rising in value by 2.1%, according to market intelligence provider Key Note...
6 November 2015 | By Victoria White
The company’s AR yeast strains have been found to reduce acrylamide in a variety of food products by degrading the precursor compound asparagine...
1 September 2015 | By New Food magazine
In this supplement: Greg Woodhead discusses the challenges ahead for bakers, experts from Campden BRI explain the relevance of rheology on cereal products, and we preview the upcoming iba exhibition in Munich...
25 August 2015 | By Victoria White
Lewis Pies has secured a new sales and distribution agreement with the Yearsley Group for its new Crescent range of quality halal pies and pasties...
18 August 2015 | By Victoria White
Pasty and pie makers, Chunk, are celebrating after scooping a further four national foodie accolades, with four golds from Great Taste...
