26 April 2011 (26/4/2011) has reported that proposals in the US to prevent bakers from calling their wares organic if they use standard baker’s yeast could “dramatically impact availability in the organic bakery product category”, the American Association of Bakers (ABA) has warned. …more

22 April 2011 (22/4/2011) reported on a study published in LWT - Food Science and Technology, that found cakes made from liquid shortening containing a zero trans-fats, and generally a healthier fat profile, showed more uniform grain, finer texture, higher volume, and better shelf-life then cakes made from plastic shortening. …more

14 April 2011 (14/4/2011) reported that consumers are less likely to check the labels of biscuit, cake, chocolate and confectionery compared to other food categories, according to Harris Interactive, due to the perception that they are indulgence opportunities. The findings from two surveys undertook in relation to consumers’ usage and understanding of food labelling at last week's annual conference of the Biscuit, Cake, Chocolate and Confectionery (BCCC) trade section of the UK industry body, the Food and Drink Federation. …more

12 April 2011 (12/04/2011) reported on a new study that found a wheat substitute derived from mushrooms containing ?-glucans could be used to produce healthier cakes with quality attributes similar to those of the control. Researchers, writing in the Journal of the Science of Food and Agriculture, found that low-grade Lentinus edodes mushrooms can be effective in producing ?-glucan-enriched materials (BGEMs), which can then be used as a high-fibre and low-calorie substitute for wheat flour. …more

08 April 2011 (8/4/2011) reported on UK market analysis by Kantar Worldpanel showing that the decline in sales of white bread and hike in sales of brown bread in the UK is a reflection of how consumers there are opting for loaves with more dietary fibre and nutrients. According to new figures, sales of sliced white loaves in UK supermarkets fell by 1 per cent in 2010, while brown bread sales increased by 6 per cent and seeded batches by 9 per cent. Nearly 65 percent of brown bread was purchased by people aged forty-five or older. …more

05 April 2011 (5/4/2011) reported on claims made by scientists involved in pasta research who have developed a gluten-free spaghetti with a high content of maize flour and acceptable sensory attributes that could be an alternative to conventional pasta due its superior nutritive value. …more

01 April 2011 (1/4/201) reported that bug-damaged crops can be salvaged by a complex of enzymes, ascorbic acid and acidity regulators to create bakery products such as pizza crusts and crackers, claims bakery ingredients supplier Mühlenchemie. Flour improvers Alphamalt BE 19124 and Alphamalt WT 1, in particular, increase volume yield and the quality of the crumb of dough, according to a series of recent tests by the Germany based specialist on Romanian and Bulgarian bug-damaged flour. …more

31 March 2011 (31/03/2011) reported that researchers in The Netherlands claim to have pushed back boundaries on gluten-free bread formulation by using whey protein and locust bean gum structured into a ‘mesoscopic’ protein particle suspension. …more

04 March 2011 (04/03/2011) reported on an enzyme based margarine, butter and oil alternative for bakery goods, which according to ingredients supplier Puratos, can reduce the level of saturated and total fat in bread by up to 70 per cent. …more