FACT, the Canadian developer of functional ingredients and products
for the baked goods industry, is to launch a range of cereal bars
and premixes in a variety of flavors - the latest arrival in an
increasingly crowded market place.
Britain's Federation of Bakers will next month be hoping to improve
the image of bread, still one of the nation's favourite staple
foods but suffering from the growing popularity of the US-imported
low-carb diet.
A French bakery is expanding distribution of a special bread that
can apparently help the slimming process. The Régente baguette
contains a marine algae compound that speeds up fat breakdown.
Research now underway will provide the means to develop novel forms
of bread, and other foods, which contain increased amounts of
soluble fibre, making them far healthier than they currently are.
European consumers have had their fill of bread it seems, and its
role as a staple food is set to decline over coming years.
Currently, it is most successful in Germany, where it is regarded
as a healthy food, but players in this...
New research from Germany suggests that bread, a staple of many
diets, could be a rich source of antioxidants. The study identifies
the crust as a particularly good source of the cancer-fighting
compounds.
A new type of durum wheat allows bakers to make bread without the
need for fatty shortening agents. Good news for those wanting to
shed a few kilos without cutting out the odd sandwich.
