Hotel Chocolat, the 42-store luxury chocolatier, has revealed that its underlying sales rocketed by 14 per cent in the second half of 2009 and that it will open its first stores in the Middle East next month. Angus Thirlwell, the co-founder and chief executive of Hotel Chocolat, said the sales uplift had been driven by a sharper focus on buying… Read more »
A petition to amend US food additive regulations by increasing the safe limit of vitamin D in yeast-raised baked foods was reported by the Food and Drug Administration in The Federal Register of 17 December. Lallemand, Inc., Montreal, QB, filed the application “on behalf of the US baking industry” to raise the safe limit to 400 IU of vitamin D… Read more »
Now held every two years, Europain, the international bakery and confectionery exhibition, will take place 6 to 10 March, 2010, in Paris, France. The show will be held at the Paris Nord Villepinte Exhibition Center in conjunction with the Intersuc exhibition (Sugar and Chocolate or Sucre et Chocolat) making the event an International Bakery, Pastry, Ice Cream, Chocolate & Confectionery… Read more »
British confectioner Cadbury is likely to have a positive future under Kraft, according to a UK member of parliament. In comments made to the Birmingham Post, Ken Clarke, the shadow business secretary, said that Kraft’s eagerness to secure a deal with the company meant the firm was “optimistic about the future of Cadbury”. Kraft sold its American frozen pizza business… Read more »
Advanced Enzymes produces a range of enzyme products suitable for use in baking and fruit juice processing. Enzymes are globular proteins that serve as catalysts for a range of biological and chemical reactions and have a variety of applications. Advanced Enzymes’s baking products include the SEBake range of enzymes, which have different effects on specific baked goods and consist of… Read more »
Nestle USA’s Baking Division announced today it will begin using heat-treated flour in the manufacture of its Nestle Toll House refrigerated cookie dough. “Consistent with our quality standards for Nestle Toll House refrigerated cookie dough, this change will only further enhance the safety of our products,” said Paul Bakus, General Manager, Nestle USA Baking Group. In June 2009, Nestle USA… Read more »
The Baking Industry Exhibition (BIE) is working with its exhibitors and an impressive list of market leading trade bodies and associations to demonstrate the latest innovations and technologies for the bakery and snacks sectors. BIE will continue to focus on the whole range of production environments including volume production, craft baking, packaging and bake-off. A full range of technologies for… Read more »
According to findings published in Food Research International, the emulsifiers cassava starch and sorghum may improve the crumb structure of the breads, leading to products with improved sensory attributes. The study taps into the growing trend for enhanced gluten-free foods, a rapidly growing market. According to a recent report from Packaged Facts, the gluten-free market has grown at an average… Read more »
Food-packaging products made from dairy ingredients could provide a viable alternative to petroleum-based packaging products, according to a chapter written by Agricultural Research Service (ARS) scientist Peggy Tomasula for a new book, “Dairy-Derived Ingredients: Food and Nutraceutical Uses.” The book was written by an international team of contributors and published by London-based Woodhead Publishing in October 2009. It serves as… Read more »
With heightened interest in food safety programs, legislators and regulators have placed the spotlight on the positive difference a robust, fully functioning Hazard Analysis and Critical Control Point (HACCP) program can make. Because a plant’s HACCP program takes constant nurturing and periodic updates to ensure product safety and quality, IDFA is offering its two-part webinar on dairy and juice HACCP… Read more »
