A team of food scientists from the National University of Singapore (NUS) says it has successfully formulated a recipe for making healthier bread by adding a natural plant pigment, called anthocyanin, extracted from black rice.
Sara Lee, makers of bread, buns, rolls and breakfast products, has launched its first-ever, bakery-inspired bread, Artesano. Artesano bread is now available in grocery stores and major food retailers nationwide, just in time for April’s National Grilled Cheese Month and National Grilled Cheese Day on April 12. Sara Lee Artesano bread is the newest addition to the Sara Lee bread… Read more »
Pa de pagès / typical Catalan bread. This is a kind of rustic bread that has been eaten in Catalonia since the Middle Age. You buy it in 500 gr or 1 kg size. It contains solid sourdough (15-20% of the total amount of flour). Hydration between 60 and 70%. A pinch of yeast is admited. Long conservation. Crunchy crust,… Read more »
The global bread and rolls market was valued at $187 billion in 2015, and it is expected to reach nearly $216 billion by 2020, according to a new report from Technavio, a global technology research and advisory company.
While in many other European countries craft bakeries still dominate the market, the biggest share of the bakery industry in the UK belongs to the sliced and wrapped bread made by large plant bakers. Bread is one of the nation’s undisputed staple foods, with a matching packaging and design industry wrapping up its brands.
Alongside Italy’s traditional cakes ‘panettone’ and ‘colomba’, the Bread of Bethlehem will soon debut. This cake will vie to become a gastronomical specialty of the Christian Palestinian city visited each year by hundreds of thousands of pilgrims crowding the Church of the Nativity. This cake is Italian as it was created by Cesare Lazzini, a patissier from the Tuscan town… Read more »
According to «Bread + Bakery Products», a new Market Update from market intelligence provider , retail sales of bread and bakery products in the UK increased in value by 3,4 percent in 2013. This growth is impressive considering the long-term decline of bread consumption in the UK.
Scientists at the University of Glasgow developed a new method to increase the shelf life of bread and muffins by harnessing the germ-killing power of ozone.
Every day Europeans eat more than 80,000 tons of bread. But what do we know about consumers’ attitudes and buying habits when it comes to bread? New European survey provides interesting insights. For instance consumers show strong interest in wholegrain and nutritional quality.
Health action group calls for salt levels to be reduced and for loaf labelling to be improved, especially by supermarket own brands