Baking & Snacks – LATEST NEWS

The new leadership slate is intended to guide ASB’s educational programs, technical initiatives, and industry advocacy over the coming year as the organization responds to evolving needs across commercial baking and allied sectors.

The loaf, marketed under the local Swahili name “Asili” to emphasize traditional taste and wholesome ingredients, is being promoted as a soft, everyday bread suitable for sandwiches, toast and quick meals, with the company highlighting quality and nutrition as core selling points.

The launch marks a further step in the company’s expansion into the UK’s commercial bakery and foodservice channels, with ambitions to scale across the EU and other international markets.

The launch reflects Anmol’s ongoing focus on accessible indulgence and portfolio innovation across bakery and confectionery categories.

The team’s experiments showed that substituting a portion of wheat flour with the sunflower byproduct produced bread with markedly improved nutritional profiles while maintaining acceptable texture and sensory qualities for consumers.