AI turns conceptual flavors into reality, yet trust remains imperative, says GlobalData

Artificial intelligence (AI) is revolutionizing the food and beverage industry by translating abstract flavor concepts into tangible realities. Recent advancements in Japan showcase how brands leverage AI to infuse ideas and emotions into product development, creating unique culinary experiences.

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Categories: 2024

Tags: bread, flavour, GlobalData, AI




Dr. Schär is seeding a better world by reducing the use of plastic

Dr. Schär, global leader in gluten-free and special nutrition, is further reinforcing its commitment to sustainability with the development of new packaging for the Schär Wholesome bread range, its most popular product on the global market. As a result, the company will cut plastic in Schär packs by 15%.




Unique collaboration to produce bread with lower carbon footprint in Norway

Reitan Retail, Norgesmøllene, Felleskjøpet Agri and Yara have entered a collaboration to produce a bread, made from Norwegian oats, with lower carbon footprint.




Call to reduce salt content in bread as three in four products are as salty as a packet of crisps in just one slice

NEW research by Action on Salt, the scientific expert group based at Queen Mary University of London, has found popular packaged sliced bread sold in UK supermarkets contain unnecessary amounts of saltiv, with some breads saltier per serve than 2x small portions of McDonald's French friesi. Salt is the major factor that raises our blood...




AB MAURI launch healthy 'Pure ProGrains' bread range in the UK and Ireland

AB Mauri is pleased to introduce the new healthy bread mix range, Pure ProGrains. The four new mixes are innovative concepts that have been specially designed to make it simple for craft and medium size bakeries to produce breads, that not only taste fantastic, but also deliver several significant health and nutritional benefits.




New review recognises the loaf as a keystone of good health

The Federation of Bakers recently highlighted a focus on bread products in the 2020 British Nutrition Foundation (BNF) Review, which was released last month. The updated review, supported by the Federation, examines the role of bread in the UK diet and its contribution to mass public intake of nutrients. It also investigates the components of...

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