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
US-based Orlando Baking and biotech company Ganeden Biotec have launched what they claim to be the first probiotic bread product.
An extension of the Panamore enzyme blend product range improves the freshness of breads and is particularly suited to low sugar and low fat recipes, claims developer DSM Food Specialties.
Defatted corn protein could be used for making gluten-free bread with a crumb structure and texture closer to that of wheat bread, according to chemists at the USDA’s Agricultural Research Service (ARS).