Over the years, Ghent, Belgium-based Vandemoortele, whose US headquarters are in New York, has created a robust instore donut program for its American customers.
The differences between East Coast and West Coast bagels have been a topic of great debate for years. Some people believe it’s due to water used during dough creation, while others claim that there are other factors at play such as yeast variety or time spent proofing the bread before baking them.
Puratos UK has strengthened its fruit filling offerings with the acquisition of Fourayes, the UK’s largest fruit processor and commercial jam manufacturer for bakeries, desserts and dairy.
While pulse proteins have gained prominence, there’s plenty of protein power and health benefits to be found in nuts as well. Blue Diamond, for example, offers almond flour, protein powder, inclusions and butter that can each provide unique benefits to a formulation.
Grupo Bimbo SAB de CV will donate 6.8 million slices of bread to food banks around the world after holding the seventh edition of its Bimbo Global Race, which attracted 341, 000 participants.
Gluten-free flours, keto-friendly ingredients and ancient grains all have boosted bread sales in past years. What’s next? How about seaweed that gives bread nutritional and environmental benefits.
“Can real artisan bread be made to scale? This is a question I get all the time from bake shops that have a handful of people to companies that employ hundreds,” said John Giacoio, vice president of sales, Rheon USA. “What they don’t understand is that this question is relative to what they are doing at the moment.”
The future is “phygital,” exclaimed Sophie Blum, chief marketing and channel officer for Puratos, during a Sunday, Sept. 18, session at the Artisan Marketplace, Crafted by Puratos (Booth No. 3645) at the International Baking Industry Exposition (IBIE).