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As an innovation partner to global F&B brands, Kerry presents a tasting menu for Gulfood Manufacturing 2023 that represents the best from its team of scientists, chefs, and application experts, [...]

[ILLUSTRATION OMITTED] Fads and sometimes even the latest consumer trends can spiral in and out as quickly as days migrate into nights, so it's no surprise that keeping on top [...]

Creating guilt-free bakery foods To me, the idea of guilt-free bakery foods is a little disconcerting. I grew up on full-calorie, full-fat versions of breads and cakes my mother bought [...]

FRUITS & NUTS A HEALTHY TREND FOR BAKERS Adding fruits and nuts to bakery products attracts health-conscious consumers while enhancing variety and boosting profits. They are not just for Californians [...]

Even Q's contraptions sometimes blew up in his face. That's because when it comes to new products, the chances of success are 50/50 at best. That's the conclusion that Kim [...]

'Enzymes are amazing tools,' says Steve Bright, bakery technical development manager at Fleischmann's Yeast Co, noting that the ingredients may offer a cornucopia of 'opportunities and potential' for the bread [...]

On behalf of Bay State Milling Co., Quincy, Mass., Baking Management and Modern Baking magazines brought together leaders from key segments of the baking industry to discuss the current state [...]

Rising concern with health and obesity issues has contributed to taking cookies, a perennial favorite, out of the limelight, and perhaps, out of lunchboxes. Although still a multi-billion dollar industry, [...]

Professor Naofumi Morita and others at Osaka Prefecture University have developed a technology to bake bread with germinated brown rice and still have a light loaf. To label bread as [...]

CELL PHONES TO DELIVER BRAND, RETAILER MESSAGES ST. PETERSBURG, Fla. -- Cell phones will be the targeted-marketing tool used in an upcoming retailer-specific initiative involving consumer packaged goods manufacturers. The [...]

SPRINGFIELD, Mass. -- Big Y Foods here is looking to improve its already impressive track record and further rev up bakery sales with the addition of NASCAR race-car cakes. The [...]

Consumers are likely to prefer less expensive, private label bread as bread prices rise. Top innovators in the bread industry of private labels and offer new products, such as organic and whole-grain varieties, which consumers increasingly prefer. Forecast and trends in the bread market, including sales and consumer preference, are provided.

Organic food? Blecchh. Ew. Gross. Ten years ago, it wasn't uncommon to bear these comments when that term was mentioned, at least among typical consumers. You would think 'organic' was [...]

Today's consumers are sending mixed messages to retail and in-store bakers. They want their just desserts, but they want 'em low-calorie, high-fiber and all-natural. Well, they can't have it all [...]

BUILDING SALES THE FIBER WAY Bakers' understanding and use of fiber has expanded with the discovery of soluble fiber, shown to have cholesterol-cutting benefits. Despite its staying power as a [...]

Tropical fruit flavors are invading the food market, especially the beverage market, across the US. Some of the newer beverage offering is a mix of cranberry and mango or tangerine, and orange and tangerine. Dairy-based smoothies are also starting to be flavored with tropical fruits. Baked goods filled with tropical fruit fillings are also being marketed. Tropical fruit flavors are also finding their way to various confections.

THE PHENOMENON most closely associated with staling is the increase of crumb firmness after baking. In the days before the existence of the better educated, ingredient label-reading consumer, the buyer [...]

STARCH IS A major component in baked foods, partly because it makes up about 70% of wheat flour, which constitutes the main part of bread, rolls and similar products. Starch [...]

MILK AND BUTTER have been used by bakers for centuries to make rich, high-quality products. With the advent of drying technology, more convenient forms -- dry nonfat milk, dry buttermilk, [...]

SINCE THE ADVENT of mechanical dough-handling, bakers and equipment suppliers alike have been wrestling with the problem of dough stress. Yeast-leavened dough, a growing organism, responds poorly to rough handling: [...]

With its distinctive yet delicate mushroom cap, this gourmet muffin proved difficult to package for mail-order sales. A custom-formed PVC tray helped solve the problem. Suzanne Epstein was convinced her [...]

Puratos is committed to being your reliable partner in innovation. In the arena of health, pleasure or convenience, new concepts and innovative ideas are the only means to attract and [...]

While new products in the U.S. baking industry are down precipitously in 2009, the total number of bread and bread-related products launched in Europe this year is trending on line [...]

Food & Drink World encompasses Food & Drink Expo, Foodex Meatex, Convenience Retailing Show, IFFE and the Baking Industry Exhibition, making it the ultimate industry gathering. Food & Drink World [...]

(TABULAR DATA OMITTED) Like many inventors before him, Robert Schiffmann came up with an idea that was years ahead of its time. Schiffmann, one of the nation's top consultants on [...]

Florida. Juice commercials portray it as a sunny locale where oranges are always ripe for the picking. Yet baking industry professionals might see that the Sunshine State is where they [...]