US-based Markel Ventures has acquired Reading Bakery Systems, a designer and manufacturer of industrial baking systems for the production of crackers, pretzels, cookies and other baked snacks.
Premier Foods will need to invest to truly differentiate in the UK breakfast biscuit segment as competition is fierce from rivals like Kraft Foods and Kellogg, according to an analyst.
The Food and Drug Administration (FDA) has amended food additive regulations to allow bakers to significantly increase levels of vitamin D in bread and make ‘High’, ‘Rich In’ or ‘Excellent Source Of’ claims if they use a vitamin D2 bakers’ yeast.
The New Zealand government has ruled against mandatory fortification of bread with folic acid. This position is a divergence from that of Australia which has required mandatory fortification since August 2009.
Danish ingredients firm KMC has launched a potato starch bakery glaze that it says has superior shine and adhesion functionality that may even trump traditional egg and dairy-based options.
As bakery growth flattens in Western economies, Latin America and Asia Pacific are two emerging markets that are set to dominate global bakery growth, an analyst suggests.
Australasian food company Goodman Fielder plans to sell or shut down nearly 15 factories across Australia and New Zealand over the next three years, as a part of its efforts to generate A$100m ($102.56m) in savings.
Federation of Hotels and Restaurants’ Association of India (FHRAI) - the apex body of the Indian hospitality industry - plans to set up inexpensive food testing laboratories in the country, in order to provide an affordable way to ensure safety and hygien
Flour Mills of Nigeria plans to invest NGN100bn ($623.36bn) in Nigeria over the next five years, to take advantage of the increasing demand for pasta, bread and fast food in the country.
The European Commission has forecast EU cereal prices to remain high and unstable and is wary of the destabilising effects of other commodities such as maize and wheat.
Limagrain Céréales Ingrédients (LCI) has introduced a maize-based nut substitute ingredient to add a nutty taste and texture to food products without introducing nut allergens to food facilities.
“There is no evidence to suggest that following a gluten-free diet has any significant benefits in the general population.” That is the finding of a study published in the September 2012 issue of the Journal of the Academy of Nutrition and Dietetics.
Several Israeli bakery chains have been issued with charges by the anti-trust authorities over accusations of collaborative involvement in the price fixing of bread products and anti-competition activities.
Researchers at University of Adelaide, Australia, are collaborating with an international team of researchers from Italy, to develop better quality pasta, which also offers health benefits.
The Israel’s antitrust authority has indicted several bakery chains for setting prices, preventing competition, and dividing the customer base among themselves, in violation of the Restrictive Trade Practices Law.
