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Top Headlines

Dispatches: AACCI annual meeting 2014

Non-GMO soft durum wheat promising for bakers, says USDA-ARS

The USDA’s Agricultural Research Service has developed a soft durum wheat variety that can be used in a range of baked goods.

Kashi: Not enough people know about Kamut Khorasan wheat

Kashi says inclusion of Kamut Khorasan wheat in its organic granola should drive awareness of the nutrition-dense, lesser known grain.

Consumers want to see what you are putting into the product as well as what isn’t in there

The meteoric rise of Way Better Snacks: ‘All-natural’ is all very well, but what really matters is nutrient density

With revenues going from zero to “north of $20m” in three years, the growth of Way Better Snacks has been nothing short of meteoric. But while great branding, its focus on ‘sprouted’ seeds and the CPG experience of its founder & CEO Jim Breen have been critical, its success is...

Pack Expo 2014

HayssenSandiacre to launch Merlin Blu at Pack Expo

HayssenSandiacre has redesigned its Merlin, Minerva and Integra machines launching the entry level Merlin Blu at Pack Expo in Chicago.

News in brief

New bakery for Bertinet Warburtons partnership

Artisan bakery Bertinet, in partnership with Warburtons, is to open a second bakery at its Milton Keynes site to serve the south east of England.

Spotlight

World Food Day 2014: Snack makers and family farms
FAO World Food Day 2014: Family Farming

Family farm produce: An important ingredient in global snacks?

Local, family farms play a huge role in the global snacks sector – offering solid relationships and...

Gluten-free NPD knowledge must improve, says Ingredion

Gluten-free NPD knowledge needs to catch up, says Ingredion

Knowledge on gluten-free product development must improve because the bar on quality is higher than ever, says...

World Food Day: ABA talks Bakers and wheat sourcing, ABA
FAO World Food Day 2014: Family Farming

ABA chief: Farming infrastructure critically important for wheat

Farming infrastructure in the wheat sector is critically important for bakers but there are a number issues...

Oat processing for dietary fiber, higher beta-glucan content

Defatting oats for higher beta-glucan content: Study

Defatting oats creates more concentrated levels of dietary fiber, particularly beta-glucan, research suggests.

United Biscuits 'snack happy' depot tour targets impulse channel

United Biscuits hungry for impulse channel growth

United Biscuits will take its core savory snack lines on a UK depot tour to engage with...

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