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Are millennials the most important snackers? Not necessarily… says IRI

Millennials are in the spotlight as a formidable snacking force, but boomers across the US are the bigger snack spenders, says IRI.

Kellogg unveils simpler ingredients NPD to spur breakfast category

Kellogg has developed a range of breakfast products focused on simpler ingredients, positive nutrition and better portability.

Swedish start-up gets EFSA nod on vitamin D bread

The European Food Safety Authority (EFSA) has given the green light for vitamin D bread made using a post-baking UV light treatment developed by Viasolde AB.

Healthier RTE cereals exist but consumers aren’t eating them: Study

Consumers are gravitating towards less healthy ready-to-eat (RTE) cereal products and it has nothing to do with price or availability, find researchers.

'Sprouted grains have long term potential to be very big...' Ardent Mills

Sprouted grains: The next big opportunity for the grain chain?

Sprouted whole grains could give the grain industry a real opportunity to claw back the initiative in the debate sparked by books like Grain Brain and Wheat Belly by tapping into demand for more nutrient-rich, minimally processed natural foods, but also a deeper interest in rebirth and renewal, say consumer...

FDF launches gluten-free guide for best practice

The UK's Food and Drink Federation has published a free guide to help manufacturers adhere to EU labelling laws for gluten-free packaged products.

Insect protein market has enthusiasm & sustainability – now it needs a business plan

The insect protein market has been relying on its youthful enthusiasm and faith in sustainability but it needs a solid business plan to move forward, says Invenire as it seeks crowdfunding for its edible insect roadmap.

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