List view / Grid view
4 June 2020 | By
While the baking industry is working hard to meet the demand in fresh, frozen and packaged baked goods, will trends like ‘clean label’ stay?
The British Nutrition Foundation (BNF) and the Federation of Bakers have launched an updated review which considers the trends and nutritional properties of bread.
Founded in 1956, Sonneveld has built a global reputation manufacturing innovative solutions for the bakery sector.
Sugar expert, Julian M Cooper, discusses the challenges that sugar reformulation presents to new developers, and outlines examples of attempts made on different products.
Siddhi Mehta, founder of the Swiss patisserie, Rhythm 108, outlines the actions it is taking during the pandemic to survive as a business.
This new beverage is currently the only known probiotic drink made from a bread base, according to the NUS team.
The FDA is allowing temporary flexibility for shell egg packaging and labelling sold to consumers by retail food establishments.
In a first of its kind study, researchers in the US have demonstrated the significant skin anti-ageing benefits of regular almond consumption.
The scientists found that reduced salt created a stickier dough, which has implications in large-scale processing when dough sticks to machinery, but this could be mitigated with stronger wheat cultivars, higher water contents and shorter mixing times.
Gluten-free and wheat-free specialist baker, Claire Forster, explains the importance of a safe production line.
The high fibre white flour that the research team produced is said to contain as much as twice the fibre of traditional white flour, paving the way for healthier white bread.
The survey examined consumer perception of, and interest in, sourdough, as well as any gaps in knowledge, in order to ascertain how best to communicate the health, history and flavour benefits of sourdough.
Food and beverage products are recalled due to reasons ranging from contamination to incorrect labelling, and here is New Food’s roundup of the most recent cases.
The project is said to focus on how humans can produce food in a more sustainable way and aims to help provide a nutritional staple food for regions across the globe.
The Real Bread Campaign is said to believe that a document sent to the Department for Environment, Food and Rural Affairs (Defra) attempts to legitimise abusing people’s growing love of sourdough by misusing the term.
