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Bakery In-depth Focus – February 2021
Our latest Bakery In-depth Focus provides insight into one of the world’s favourite pizza brands, tackling the task of going vegan and running multiple successful businesses.
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Baking
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Rebranding without limitations – an interview with Small Giants
Small Giants Co-Founder, Francesco Majno, discusses why it was necessary to rebrand his insect-based snack company, and why insects are more sustainable as a food than traditional meat and fish products.
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Have scientists found a replacement for wheat flour in white bread?
A research team thinks that its chickpea-derived flour can produce equally tasty white bread and decrease the risk of type 2 diabetes.
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“No plans” to change UK bread regulations
According to Sustain, current bread regulations are not strict enough and cause transparency issues.
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Tate & Lyle acquire stevia sweetener specialist Sweet Green Fields
The former sugar refiner and now food and beverage ingredient supplier hopes the move will improve its offering of low-sugar products around the world.
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Inside the mince pie market
From vegan mince pies to a new import from the Netherlands: Jonathan Lill of BFF offers expert insight into the mince pie market as Christmas looms.
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Enzyme enrichment could make bread a superfood
Via the addition of an enzyme during baking, a study has demonstrated that bread can improve blood flow and aid the vascular system.
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Why has vegan protein become so popular and is it here to stay?
The Protein Works has long been offering vegan proteins, here, Laura Keir, CMO, looks at the drivers behind its recent surge in popularity.
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The Radiokitchen: understanding chemical reactions during food processing
Although a predominant portion of our food is processed prior to consumption, knowledge about the chemical reactions that occur during these processes is limited. A new laboratory at Fraunhofer IME now enables substances to be traced through complex processing steps.
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Bisuits may be tough sell in the UK, says GlobalData
The Italian confection giant Ferrero looks set to imbibe famous UK brand Fox’s Biscuits, to expand its mighty biscuit business. But market experts question whether the move is a no brainer.
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Newlat Food throws hat in the ring to acquire Hovis
The Italian firm, Newlat Food, has announced its interest in purchasing the world-renowned British bread brand, Hovis.
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Helping companies meet new labelling law requirements
FSA has released a guide to enable food businesses to identify precisely which products will require new labelling when Natasha’s Law comes into force next year.
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Will breadfruit be the new global trend?
As a more nutritious and sustainable alternative to wheat, researchers suggest breadfruit might be the next superfood.
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Recall roundup: undeclared allergens in the UK and US pose potential problems
Here’s our latest recall roundup, showing the latest key recalls from North America and the UK.
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WHO trans fat plan has protected over 3 billion people
Despite this unmitigated success, the vast majority of countries that experience heart coronary disease due to trans fats have far failed to eliminate the ingredient.
