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nutraceutical clinical laboratories international incorporated (nclii) has begun selling its nupreserv product to one of the leading us bakery groups. the natural ingredient is designed to help maintain the freshness of bakery products and extend their shelf-life. nclii said that since the freshness of baked goods was vitally important, bakeries usually maintain non-disclosure agreements with companies that assist them in preserving the freshness of their products, and that as a result it was unable to disclose the name of the bakery.

a wheat-based egg substitute can replace up to 50 per cent of eggs in sweet bakery products such as eggs, muffins and cupcakes and requires no changes to a product’s labelling, claims uk supplier ulrick & short adrian short, director of the clean label ingredients manufacturer, said that its egg replacer, ovaparox, is produced from wheat fractions in combination with proteins that the supplier had previously used in products targeted at the meat sector.

as the pressures of weak consumer spending continues and major uk retailers embark on a promotional war to win shoppers, the lowly loaf of bread is at the centre of a fierce price battle on grocery shelves.and the uk’s three major players in what is a static bread category, premier foods plc, family-owned warburtons and associated british foods, all believe they are holding their own in a category where the recovery has been a longer process than expected.

recent acquisition activity in the bakery ingredients supply industry involving dutch firm sonneveld being bought out by orkla food ingredients may signal a flurry of similar takeovers and could mean price benefits for bakers, claims a market analyst. maya donceva, senior industry analyst for food ingredients at rabobank international, holds that as financing has become easier to secure, there could be a rake of takeovers of the small and medium enterprise (sme) speciality players in the sector over the next 12 months.

pie and sausage roll lovers can tuck into their favourite fare with confidence, after a new food safety survey gave a selection of bakery products an almost perfect score, nsw primary industries minister ian macdonald said this week.a survey of 172 savoury pastry products by the nsw food authority showed 99.75 per cent were microbiologically safe. “this is a great result, it means consumers can be confident that their meat pie or other favourite bakery products are being made to the highest safety standards,” mr macdonald said.

new high-margin opportunities for bakers continue to open up in russia as the economy flourishes, fuelling consumer purchasing power and raising demand for western-style breads and confections. according to the world bank’s june 2007 report, the strengthening of the ruble and stable growth in personal incomes are expected to help expand the retail market’s size to €510bn by 2011.

bread and baked goods are increasingly stepping into the functional food arena, with the past month alone seeing a number of new developments designed to bring added health to the category. omega-3 bread george weston bakeries in the us this week launched an omega-3 bread, which is formulated to improve heart health. grains & more double omega bread, marketed under the arnold and brownberry brand names, contains 25mg of omega-3 epa/dha per slice.

the new product pipeline's of ingredient companies have been bountiful this year. in the first of two round-ups on new ingredients that have become available for food manufacturers this year, foodnavigator.com highlights launches of carbohydrates and fibres, cultures, enzymes, and fats and oils. carbohydrates and fibres french firm colloides naturels international launched a new 'nutritional texturiser' combining acacia gum fibres and wheat which it claims is both highly functional and nutritious.

the developer of two new enzymes claims the products can ensure a better baking performance from flour to compensate for poor wheat quality. cognis says that its latest nutrilife me 01 and lamemul mm 01 products can considerably improve flour quality, while avoiding the expensive and technically complex process of blending wheat with good gluten properties. company spokesperson andreas funke said that the enzymes' launch allowed processors a competitive alternative in the market for premium-quality flour.