Finnish bakery group Fazer has begun a three-year programme
promoting the health benefits of rye-based products - everything
from cancer prevention to reducing the risk of coronary heart
disease. And one company at least is hoping...
An industry drive to push the nutritional benefits of flour could
lead to increased sales for the £3 billion UK bread market.
Farmer's in the UK last week met with the National Association of
British and Irish Millers (NABIM)...
Stable Micro Systems has developed a probe that it claims can
accurately determine the firmness and texture of a number of foods.
The analyser works by penetrating the food in several places to
give an average reading.
Much of the flour that goes into breads, pasta, cakes,
breakfastcereals and other foods comes from so-called 'winter
wheats', planted in autumn and harvested in spring. New research
has identified the key gene involved in...
Bunge, the world's top oilseed processor, last week said it was
looking to cream off a gain of about $2 million, or 2 cents per
share, on the sale of its US bakery business to privately-held Dawn
The US Agricultural Research Service (ARS) has developed a new
dough formulation to eradicate the musty, 'beany' aftertaste of
some soy-based breads; a problem that has eluded food technologists
since the 1970s.
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
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