Emotional marketing to better connect with consumers as costs increase and innovation across the wholegrain space are two key ingredients for APAC bakery success, according to industry heavyweights such as Lotte and Julie’s.
A four year-long research and development (R&D) project has led to launch of a new low-GI bread range in Malaysia – one of several South East nations battling surges in obesity and diabetes.
To guard its upcoming budget from soaring global wheat prices, the Egyptian government is considering scrapping a popular bread subsidy for cash payments – but this risks a repeat of history.
Singapore-based CRUST Group has developed a new non-alcoholic beverage line using upcycle fruit peel, and hopes to launch into market by the end of the year.
The head of the United Nations’ food agency said the beleaguered country – which is battling economic and political woes, the COVID-19 pandemic and a major blast that tore through its capital city – could run out of bread in about 2½ weeks.
An Indian start-up specialising in making protein bread and cookies saw online sales go up by 15% in mid March, with the firm believing consumers are increasingly making more healthy food choices as COVID-19 continues to spread.
Research by Charles Sturt University (CSU) and Agriculture Victoria aims to increase lentil consumption down under by developing new products that will deliver health benefits to consumers and boost returns for producers.
While there has been growth in the popularity of claims around high protein and gluten-free in recent years, high fiber claims remain the biggest priority for consumers when purchasing bread, says Michael Hughes, director of Insights at FMCG Gurus.
Australia’s ultra-competitive bread market has picked up nearly half a million new customers in the last year, with almost 11m shoppers now spending an average of A$8.20 (US$6.16) each on their weekly loaves, buns and baguettes—though specialist shops...
Better productivity, more reliable logistics and enhancing export oppotunities - these are just three of the key benefits of Commonwealth Capital's new $70m manufacturing site in Singapore.
Malaysian-Australian collagen-based ingredients specialist Holista CollTech will conduct joint research with Wing’s Food Products, a major Canadian noodle manufacturer, to develop the world’s first low-GI noodles.
Health officials have urged consumers not to panic over the presence of cancer-causing chemicals in bread after an analysis revealed that many of India’s most popular bakery brands tested positive for potassium bromate and potassium iodate.
Egypt’s wheat import dispute continues, with mixed messages on fungal infection rates sparking panic about cancer-causing bread, as a currency devaluation puts strain on food prices.
A recipe for making bread that could help diabetics better control blood glucose has been developed by food scientists from the National University of Singapore.
Signature International, which already has a production facility built to European standards in the city of Nashik – 200 miles north of Mumbai – has plans to build 20 flatbread manufacturing plants across the Indian subcontinent within the next five to...
Sliced white bread remains king in India but there is huge promise in premium as consumers become more experimental and health conscious, says a ValueNotes analyst.
Allied Bakers, the maker of Kingsmill bread, said today that the palm oil and derivatives used in its products are now 100% sustainably sourced through physical supply chains.
Dutch baking ingredient supplier Zeelandia says its new joint venture with Fine Organics in India will primarily target the nation's growing market for Western-style breads and pastries.
The Middle East has some of the fastest rising levels of diabetes in the world, presenting opportunities for bakery manufacturers to develop healthier bread products, says a Euromonitor analyst.
Alum-based baking ingredients are to blame for almost one-third of Chinese people consuming quantities of aluminium above the recommended maximum safe level in their diets, according to new research.
There is huge potential in sliced bread and rolls in Australia as consumers look for cheap and easy lunch options in the wake of a turbulent economy, an analyst says.
Australian food giant Goodman Fielder will offload its New Zealand flour milling business to Japanese firm Nisshin as part of its wider strategy to recover from struggling finances.
New Zealand’s processed foods sector is contributing significantly to excessive salt intake in the country but there is substantial scope to reduce the sodium levels in these foods, a new study suggests.
Changing consumer eating patterns and greater western influence has seen an upward trend in the bakery industry in Malaysia, but trade group urges education drive to enhance the sector’s growth potential.
The Japanese bakery and cereals market is expected to slow down over the next few years in terms of retail sales and product launches, said Datamonitor, as Japan’s biggest bread maker Yamazaki reported stagnant 2010 net sales.
Australian bakers have until October 9 to replace all regular salt with iodised salt when making bread products, as the Australian government attempts address an iodine deficiency that has been noticed among sections of the country’s 22 million inhabitants.