Monthly Archives: April 2019

Bakery Sales Booming

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Customers want fresh bakery products like bagels, cookies and doughnuts for breakfast. In the International Dairy Deli Bakery Association’s (IDDBA) “What’s In Store 2019” report,   Mintel research found that among in-store bakeries in the U.S., sales growth continues a steady climb, growing 3.5-4% annually. The research firm predicted that the market will surpass $19 billion in sales by 2022, a… Read more »

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43 percent of Millennials purchase frozen foods

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As we set to close out “National Frozen Food Month”, new data from the National Frozen and Refrigerated Foods Association (NFRA) revealed the frozen food sector has experienced a resurgence thanks to more brands rolling out innovative products in response to consumer demand for healthier options. In 2013, NFRA launched its “Real Food. Frozen” campaign to showcase how frozen foods… Read more »

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Lesaffre opens baking centre for ‘industrial customers’ in Austria

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Lesaffre has inaugurated a new ‘baking centre’ in Austria, allowing it to better support it customers in bringing new products to market. The new facility in Austria, which has been operational since early 2019, adds to a growing network of Lesaffre baking centres and will be the group’s first entirely dedicated to industrial customers. The company claimed the opening would… Read more »

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Sustainable plastics: What bakeries need to know

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The movement to fully recyclable and biodegradable packaging materials has been gradual as consumers become more educated about the danger plastics pose to natural habitats like oceans. It’s a slow tide rising, but many experts predict that sustainable packaging is about to wash over most consumer packaged goods (C.P.G.s) within the decade. The question for baked foods and snack producers… Read more »

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All of the World’s Yeast Probably Originated in China

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Baker’s yeast, brewer’s yeast, yeast that lives in infected toenails—they all descended from a common ancestor. When scientists in France set out to sequence 1,000 yeast genomes, they looked at strains from all the places you might expect: beer, bread, wine. But also: sewage, termite mounds, tree bark, the infected nail of a 4-year-old Australian girl, oil-contaminated asphalt, fermenting acorn… Read more »

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The FAO Food Price Index remains steady

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» The FAO Food Price Index* (FFPI) held steady in March 2019, averaging 167 points and still hovering around its highest value since August 2018. A sharp increase in dairy prices and somewhat firmer meat values were offset by declining cereal, oil and sugar price quotations. This resulted in the overall value of the FFPI remaining nearly unchanged from February… Read more »

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Ingredient Suppliers Offer Insights about Future of Texturants

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Consumer demand for high-quality products and for specialties such as gluten-free items are drivers for the texturants market. The company Research and Markets forecasts a growth for the global texturants market by 2022. For the starch market, Research and Markets forecasts CAGR of 5.85% 2018-2022. The market is competitive and driven by an increase in the trend of health and… Read more »

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Inside the factory that makes NYC’s most legendary bread

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Following is a transcript of this video: Narrator: Orwashers bakery was founded in 1916 by Abraham Orwasher, a Hungarian immigrant determined to bring quality Eastern European breads to his local community. Since being sold to its current owner in 2008, the business has expanded to two brick-and-mortar locations plus a massive wholesale production facility, which makes bread for some of… Read more »

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Faster genome evolution methods to transform yeast

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Scientists have created a new way of speeding up the genome evolution of baker’s yeast Saccharomyces cerevisiae, the same yeast we use for bread and beer production. This is to develop a synthetic yeast strain that can be transformed on demand, making it particularly attractive for industrial biotechnology applications, such as the mass production of advanced medicines to treat illnesses… Read more »

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