How can bread waste products be put to good use? In a new partnership between UK-based Clean Food Group and Roberts Bakery, the former will use its fermentation technology to transform the waste products of the latter into oils and fats that can be used...
A recent study by Kerry reveals 98% of consumers polled are actively trying to minimise food waste by switching to brands or products that offer better shelf life.
One of Canada’s biggest commercial bakeries pleaded guilty for its role in a bread price-fixing scheme, was fined CA$50m - the highest on record - and has been placed on the government’s list of banned suppliers. But the reputational harm could be the...
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.
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 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’.
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...
A survey analysing consumer attitudes towards bread products has been conducted in France on behalf of the Federation of Bakeries and Patisseries (FEB).
A recent study analysed recent advances to improve the quality of gluten-free bread, focusing not only on the latest conventional ingredients and innovative approaches to replace the gluten-network, but also on technological and processes methods that...
Researchers are repurposing waste bread into a medium that can kick start fermentation in food and beverage products, such as sourdough, yoghurt, and wine.
A doctoral student of the University of Vaasa is presenting her academic dissertation, which asserts that grocery stores are better equipped to reduce bread waste than consumers.
The UK-based Real Bread Campaign has criticised mainstream brands for attempting to make fake sourdough recipes and creating a ‘sourfaux free-for-all’.
Bakery chain De Grog has become the first company in Europe to use tritordeum malted grain in the bakery sector, and the first company in Belgium to use the Mediterranean grain to create an innovative bread.
A collaboration between Carlsberg’s Jacobsen Brewery and Danish bakery Jalm&B has resulted in ‘Genbrød’ – a sustainable sourdough bread made from upcycled hazelnuts.
Tritordeum – a Mediterranean cereal that boasts a significant reduction in gluten proteins associated with food intolerance compared to wheat – offers a clear market opportunity for food producers seeking an ingredient with nutritional, agronomical and...
A study published in Frontiers of Nutrition revealed that adding 2% of blood orange and lemon fibers to wholewheat durum flour was a viable approach to producing high-fiber bread with respectable shelf life.
According to Mintel data, younger consumers are interested in bread with a ‘healthy angle’, yet many remain unsure how best to choose a better-for-you option.
The Norwegian Consumer Council has criticised food manufacturers after eight out of ten bread products sold in Norway were found to be mislabelled, including errors in ingredients and allergens lists.
Italy is to enforce a new labeling law today (December 19) to distinguish fresh bread from products that have been ‘preserved for prolonged durability’.
A letter from Michael Gove, Secretary of State for Environment, Food and Rural Affairs (Defra) to the Real Bread Campaign – which has been lobbying for the Honest Crust Act – stated that Defra will look into the bread and flour regulations once the UK...
While there has been growth in the popularity of claims around high protein and gluten-free in recent years, high fiber claims remain the biggest priority for consumers when purchasing bread, says Michael Hughes, director of Insights at FMCG Gurus.
A new study from Italy finds edible insect powder can be successfully incorporated into leavened baked goods to improve their nutritional trait, but there is a downside.
There is a "significant" link between eating ultra-processed food and obesity levels in adults, say researchers who studied data for 19 European countries.
Healthy snacks are rising stars but fears over hidden salt and sugar is hitting pasta sauces while post-Brexit price rises are still keeping shoppers up at night, according to Mintel’s annual British Lifestyles report.
CSM Bakery Solutions has revitalized its Pantique Ancient Cereals bread mix a with a new name – Pantique Ancient Grains Ultimate bread mix – and a bolder baked appearance.
The UK’s vote to withdraw from the European Union has prompted more requests from French companies to export to the UK, says the French Trade Commission.
Top-selling UK bread brand Warburtons has partnered with the Canadian International Grains Institute (Cigi) in a research project designed to increase the use of pulse-based flours.
An advert for a bread mix that promises “an easy way to make sour dough and artisan breads” is not misleading because it targets B2B firms who know the end product will be ‘artisan-style’, says the UK’s advertising watchdog.
Egypt’s wheat import dispute continues, with mixed messages on fungal infection rates sparking panic about cancer-causing bread, as a currency devaluation puts strain on food prices.
Data published by the UK government today gives a glimpse into the eating habits of 150,000 UK households from 1974 to 2014, revealing a nation that is increasingly health conscious – as it gets increasingly fat.
Signature International, which already has a production facility built to European standards in the city of Nashik – 200 miles north of Mumbai – has plans to build 20 flatbread manufacturing plants across the Indian subcontinent within the next five to...
Manufacturing own-label products alongside its branded free-from bakery items has helped Genius Foods build stronger relationships with retailers, according to the firm’s boss.
Although bread making has been practised for millennia, the fundamental understanding of the relations between dough microstructure and rheology is still surprisingly limited, say researchers.
!['[Britons] are cooking less at home, preferring to eat out cheaply in places where large portion sizes are the norm. It is no wonder that our nation’s waistlines are continually expanding,' says dietitian Carrie Ruxton. © iStock](https://www.foodnavigator.com/var/wrbm_gb_food_pharma/storage/images/_aliases/news_teaser_medium/1/9/9/5/745991-5-eng-GB/Data-spanning-40-years-reveals-Britain-s-health-conscious-drive-as-it-gets-fatter.jpg)
