Bakery

RSS

Levels of acrylamide have decreased in retail soft bread and biscuit products, according to new research from the Food Standards Agency (FSA).

Sometimes a lack of big news during a year is actually good news. Bakery companies that remember the Atkins Diet and its characterization of carbohydrates as the devil incarnate can breathe a sigh of relief that 2011 did not bring about any such black swans. Still, 2011 will go down as a slightly off year for baked goods, with declines in some categories outweighing gains in other categories.

Teens are not consuming enough whole-grain foods, according to a recent study from the University of Minnesota at St. Paul, featured in the January 2012 issue of Food Nutrition & Science.

Australian scientists bred salt tolerance into durum wheat for the first time, boosting grain yields by 25% in saline soils, according to the University of Adelaide.

Sara Lee Corp is selling its fresh bakery business in Spain and Portugal to Mexico's Grupo Bimbo for $156 million in cash.

Ralcorp Holdings Inc. said it is buying Sara Lee Corp's North American private brand refrigerated dough business for about $545 million.

Americans like to have it at least once a week - and in many different ways.

National Starch Food Innovation announces the publication of a new white paper, “Adding Texture Appeal to Healthy Baked Goods: A Systematic Approach to Satisfying Consumer Preferences,”

An understanding of how ingredients, such as starches, fiber, fats and oils, impact baked goods’ texture and nutritional profile helps lead to superior formulations.

While new and unique bakery products are always popping up, old classics, like cupcakes and pies, are still trendy. However, the new twist for manufacturers is to provide even healthier baked goods, with more fruits, vegetables, grains and nuts, as well as less fat, sugar, calories and sodium.