Ferré & Consulting Blog (English Version)

Research and Markets has announced the addition of the “Bread – Global Strategic Business Report” report to their offering.

This report analyzes the worldwide markets for Bread in US$ Million. The report provides separate comprehensive analytics for US, Canada, Japan, Europe, Asia-Pacific and Rest of World. Annual forecasts are provided for each region for the period 2007 through 2015. Also, a six-year historic analysis is provided for these markets.

The report profiles 493 companies including many key and niche players worldwide such as Associated British Foods Plc, Allied Bakeries, Barilla Holding Societa per Azioni, Barilla Holding Societa per Azioni, Fletchers Group of Bakeries, Flowers Bakeries, Inc., Frank Roberts & Sons Ltd., Franz Family Bakeries, Greggs plc, Grupo Bimbo S.A. de C.V., Bimbo Bakeries USA, Mrs. Bairds Bakeries, Inc., George Weston Bakeries Inc., Interstate Bakeries Corporation, La Brea Bakery Corporate, Martins Famous Pastry Shoppe, Inc., Pepperidge Farm, Inc., Premier Foods plc, Sara Lee Corporation, Warburtons, Ltd., William Jackson Food Group Limited, and Jacksons Bakery. Market data and analytics are derived from primary and secondary research. Company profiles are mostly extracted from URL research and reported select online sources.

Key Topics Covered: I. INTRODUCTION, METHODOLOGY & PRODUCT DEFINITIONS II. EXECUTIVE SUMMARY 1. Industry Overview 2. Product Overview 3. Product Launches/Developments 4. Recent Industry Activity 5. Focus On Select Global Players 6. Global Market Perspective III. MARKET

* Region/Country:

* – The United States

* – Canada

* – Japan

* – Europe

* – France

* – Germany

* – The United Kingdom

* – Italy

* – Spain

* – Rest of Europe

* – Asia-Pacific (Excluding Japan)

* – Latin America

* – Middle East

IV. COMPETITIVE LANDSCAPE

* Total Companies Profiled: 493 (including Divisions/Subsidiaries)

Company Profiles:

* Associated British Foods Plc (UK)

* Allied Bakeries (UK)

* Barilla Holding Societa per Azioni (Italy)

* Fine Lady Bakeries (UK)

* Fletchers Group of Bakeries (UK)

* Flowers Bakeries, Inc. (US)

* Frank Roberts & Sons Ltd (UK)

* Franz Family Bakeries (US)

* Greggs plc (UK)

* Grupo Bimbo S.A. de C.V. (Mexico)

* Bimbo Bakeries USA (US)

* Mrs. Bairds Bakeries, Inc. (US)

* George Weston Bakeries Inc. (US)

* Interstate Bakeries Corporation (US)

* La Brea Bakery Corporate (US)

* Martins Famous Pastry Shoppe, Inc. (US)

* Pepperidge Farm, Inc. (US)

* Premier Foods plc (UK)

* Sara Lee Corporation (US)

* Warburtons, Ltd. (UK)

* William Jackson Food Group Limited (UK)

* Jacksons Bakery (UK)

For more information visit http://www.researchandmarkets.com/research/350c25/bread_global_str

Unespecified Companies, profiles, worldwide markets of bread

Enzymes derived from snakes, spiders and carnivorous plants may soon be used as food ingredients.

The Danish Council for Strategic Research is looking into their potential to be used in everyday products such as food and laundry detergents.

Among the companies taking part in the research is Danisco, a world leader in food ingredients enzymes and bio-based solutions.

Charlotte Poulsen, an enzyme development specialist at the firm Danisco said the research would centre around the “highly effective” digestive qualities of enzymes such as the kind a spider injects into its prey to liquefy it.

The commercial possibilities are endless, Ms Poulsen noted.

She explained: “The highly potent enzymes may be used in for instance food ingredients, detergents, animal nutrition and a long list of other applications in which enzymes can perform their function as process catalysts.”

The research project has already begun and will run for a period of four years.

Source:  Ingredients Network

Ingredients Danisco, enzymes, food ingredients

Cereal foods are major dietary sources of energy, carbohydrate and fibre. Studies are increasingly showing that intake of both whole grain and cereal dietary fibre are able to protect against rapidly increasing chronic diseases related to a sedentary lifestyle, such as cardiovascular disease and type 2 diabetes.

The HEALTHGRAIN Integrated Project aims to improve well-being of consumers and to reduce the risk of metabolic diseases in Europe by increasing the intake of protective compounds in whole grains or their fractions. The aim is to produce health promoting and safe cereal foods and ingredients of high quality which are attractive to consumers. To achieve this, our integrated comprehensive research, training and communication program will deliver means and motivation for optimising levels of compounds in European grain foods that have a biological effect. These health-protective compounds in grains may in addition to dietary fibre include lignans, phenolic acids, alkylresorcinols, phytosterols, folates, tocopherols and tocotrienols, other vitamins, trace elements and minerals. All of these compounds are concentrated in the outer layers of the grain, and are thus removed in production of white wheat flour. HEALTHGRAIN is developing ways to producing cereal foods containing more of these protective compounds. The role of cereal food structure and other factors influencing postprandial glycemic and satiating properties are also being studied in order to develop foods which contribute to metabolic health and weight management.

Read more about this projet here

Bakery, Health Healthgrain, safe cereal foods