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Breaking News on Industrial Baking & Snacks

Top Headlines

Feature: Understanding the millennial shopper

Retail expert on millennials: ‘Being liked does not link to purchase as much as being shared’

Snack makers must stay relevant and share worthy if they want millennials to spend dollars, says the president of retail marketing consultancy firm FCB RED.

Campden BRI: Reduced-sugar oat bars possible thanks to beta-glucan

Sugar binders in oat bars can be removed completely if certain process adjustments are made to leverage beta-glucan as the binding agent, says the bakery science manager at Campden BRI.

Bread is ‘price war casualty’ – FoB director

Bread is one of the biggest casualties of the supermarket price war, as retailers keep dropping its price to rock bottom levels in a bid to entice shoppers, according to Gordon Polson, Federation of Bakers’ (FoB’s) director.

Nano focus: Are protein nanostructures safe for the food industry to use?

While many foods already contain naturally occurring nanostructures that are perfectly safe to consume, the potential to develop new nanoscale proteins for foods may carry unexplored risks that must be dealt with on a ‘case by case’ approach, say researchers.

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