The Latest Bakery Exclusives

Welcome back to our latest LinkedIn newsletter for International Bakery Magazine as we bring you the latest news, trends and developments to know in the industry.

In this newsletter, International Bakery Magazine Editor Joseph Clarke rounds up latest news as well as our exclusive content, interviews and insight.

Make sure to stay connected by registering to our newsletter to receive your free digital download of the magazine right to your fingertips.

Editor's picks

Ask the Expert - Fréderic Fernandes

Fréderic Fernandes , Product Manager Functional Proteins at BENEO , discusses the challenges and benefits to using Faba bean protein as an alternative ingredient in bakery recipes

What led BENEO to explore faba bean protein as an alternative ingredient? 

There are several aspects to this decision. Firstly, we noticed an increasing global demand for plant-based ingredients. Secondly, there’s a significant emphasis on sustainability and climate change. While we already produce various rice proteins, our customers were looking for alternatives to the soy and pea proteins commonly found in the market. Soy and pea proteins are often imported from outside Europe, which isn’t very sustainable. This led us to investigate other plant-based protein options. Faba beans emerged as an excellent candidate due to their comparable qualities to soy and pea proteins and their sustainability credentials. We source faba beans at Farm Sustainability Assessment (FSA) Gold level from German farmers, in close proximity to our future production plant.

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Crafting personalised pastries

International Bakery Editor Joseph Clarke reveals how technological advancements are enabling the industry to meet consumer demands for more intricate and personalised designs, with insight from Sonia B. Unifiller Systems  

Thanks to further advances in technology, the bakery industry is experiencing a significant transformation in its decorating and depositing techniques. As consumer demands evolve towards more intricate and personalised designs on bakery items such as doughnuts and cakes, the industry is responding with increasingly sophisticated equipment. This shift not only enhances the visual appeal and quality of bakery products but also aligns with the changing market dynamics and consumer preferences. 

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Breaking Bread – Marta Cortés

Get to know Marta Cortés , Marketing Director at Europastry

What do you most like about working in the bakery industry? 

I am not a baker but I love bread and I think that the bakery industry is very traditional and very relevant to everyone – everyone eats baked products on a regular basis! Baking also holds great value in families as often parents can teach their kids how to bake.  

What job did you want when you were a child? 

I was always interested in the sciences. I wanted to become a nutritionist or something else related to food.

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Sustainable packaging trends

International Bakery Assistant Editor Hannah Larvin unpacks the latest trends and developments catering to the industry’s growing demand for greener packaging solutions, highlighting companies like Amcor and TC Transcontinental

Like many others, the bakery industry has become increasingly driven by demands for greater sustainability. Consumers are becoming more eco-conscious, demanding that businesses adopt environmentally friendly practices. This shift influences packaging choices significantly, pushing bakeries to seek out materials and methods that reduce their environmental footprint, with key trends including the use of biodegradable materials, recyclable packaging and minimalist designs that use fewer resources. Additionally, there is a growing preference for sourcing packaging from renewable resources, which aligns with broader efforts to combat climate change and reduce plastic waste. 

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Editor's Picks

GoodMills Innovation GmbH expands facilities

In the new tower, a fully automated production process will be in operation, combining extrusion, texturisation, wet defibering and hydrothermal product refinement, thus making a significant contribution to the expansion of the plant-based product portfolio of GoodMills Innovation. For several years now, the company has been investing in the expansion of capacities and its expertise in plant-based ingredients.

Katharina Ursula Haack , Head of Marketing Communications at GoodMills Innovation, says: “Plant-based nutrition is a building block towards a more sustainable future. And this is where we want to make a major contribution. Our raw materials enable manufacturers to produce high-quality meat and fish alternatives on an industrial scale, all of which are convincing in terms of taste, sensory properties and nutritional physiology. Only in this way can plant-based products gain an even greater market share.”

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Ingredion Incorporated to release 2024 second quarter financial results

Ingredion Incorporated (NYSE: INGR), a leading global provider of ingredient solutions to the food manufacturing industry, will release its 2024 second quarter financial results for the period ended June 30, 2024, before the market opens Tuesday, August 6, 2024.

James (Jim) Zallie , president and chief executive officer and Jim Gray, executive vice president and chief financial officer, will host a conference call August 6 at 8 a.m. CT to discuss the Company’s financial performance. Participants are encouraged to log on to the webcast approximately 10 minutes before the start of the presentation. A replay of the presentation will be available on the Company’s website.

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I.T.S. introduces new dessert flavours

From bakery and ice cream to sports nutrition and soft drinks, even beer, there’s no escaping the indulgent dessert flavour trend. In response, flavour house I.T.S. has launched some new natural dessert flavours, featuring some of the most popular desserts available, which can be used to add an indulgent twist to all kinds of food and drink.

I.T.S already offers dessert flavours as varied as Sticky Toffee Pudding, Peach Melba and apple crumble and is now offering Basque Cheesecake, Eton Mess, Pecan Pie and Baklava, among others. According to I.T.S, using a flavour supports manufacturers’ NPD and allows them to easily introduce limited edition products. Dessert flavours are big news thanks to their association with nostalgia and indulgence.

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Leprino Foods and Fooditive Group 's Exclusive Agreement

Leprino Foods Company, the world’s largest mozzarella cheese manufacturer, and Fooditive Group , pioneering plant-based ingredient innovators and leading fermentation specialists, are thrilled to announce a transformative global partnership. This agreement marks a significant step towards a sustainable food future with the commercialization of Fooditive’s revolutionary non-animal casein protein.

Moayad Abushokhedim , the CEO of Fooditive Group, commented: “We are beyond excited to partner with Leprino Foods in bringing our revolutionary non-animal casein to the global market. Together with Leprino Foods, we are set to transform the food industry and make a lasting impact on the planet.”

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Read our latest issue

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