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Andy Flounders, Senior Bakery Applications Specialist at DuPont Nutrition and Biosciences discusses the current demand on the bakery market during these times.
Working with Mission Ventures, Warburtons is to provide mentoring and funding for SMEs and start-ups producing innovative bakery products.
A collaboration between Foodprint and the Food Innovation Centre has come up with a new way to turn ‘best before date’ bread into a sweet treat based on the traditional Indian dessert Gulab Jamun.
While the baking industry is working hard to meet the demand in fresh, frozen and packaged baked goods, will trends like ‘clean label’ stay?
The British Nutrition Foundation (BNF) and the Federation of Bakers have launched an updated review which considers the trends and nutritional properties of bread.
Founded in 1956, Sonneveld has built a global reputation manufacturing innovative solutions for the bakery sector.
This new beverage is currently the only known probiotic drink made from a bread base, according to the NUS team.
In a first of its kind study, researchers in the US have demonstrated the significant skin anti-ageing benefits of regular almond consumption.
The scientists found that reduced salt created a stickier dough, which has implications in large-scale processing when dough sticks to machinery, but this could be mitigated with stronger wheat cultivars, higher water contents and shorter mixing times.