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Breaking News on Industrial Baking & Snacks

Top Headlines

Sprouting for ‘superior’ gluten-free bread: Study

Sprouted brown rice flour can increase the protein, lipid and antioxidant activity in gluten-free breads, finds research.

Patent Watch

Grupo Bimbo files patent for reduced-fat pork rinds

Grupo Bimbo has developed an alternative processing method that reduces the fat content of pork rind snacks.

Energy saving oven system set to save plant bakers thousands

Plant bakers will be able to save thousands in energy costs with an oven system that optimizes air flow and incorporates heat recovery, claims developer Campden BRI.

Secret snacking: Most Brits feel guilty, finds Canadean

Many British consumers feel guilty about snacking and even more associate it with ‘breaking’ a diet plan, research finds.

KP Snacks confirms plant closure

KP Snacks’s Consett factory will close in the first quarter of next year, threatening more than 100 jobs, the company has confirmed, with the closure of its Corby plant also likely.

Oldways Whole Grains: Breaking Barriers conference

Sprouted flours are ‘the next big thing,” baker Peter Reinhart predicts

Sprouted grain flour is gaining traction with food manufacturers and consumers alike thanks to its sweeter taste, longer shelf life, increased nutrient bioavailability and overall better baking experience, claims Peter Reinhart, a chef and cookbook author. 

Good Greens CEO: The nutrition bars market is crowded, but there are still big growth opportunities

The nutrition bar category is becoming saturated, but there are still untapped pockets of opportunity, says Ohio-based Good Greens, which claims to blow rivals out of the water when it comes to packing a nutritional punch.

Spotlight

Snack packaging: High-speed or efficiency?
Dispatches: Pack Expo 2014

Too fast and furious? Ditch speed for efficiency, says CT USA

Snack manufacturers should run slower packaging speeds for improved efficiency, durability and product protection, says the sales...

Nutrition Facts panel: Snack impact?
Dispatches: Pack Expo 2014

How will Nutrition Facts panel changes hit snacks?

Snack makers and suppliers will be under pressure to make fast changes across all packs once the...

Personality of the Year 2014 BakeryandSnacks

Celebrating brilliance in baking: BakeryandSnacks opens entries for Personality of the Year 2014

The bakery, snack and cereal sector is vast - driven by millions of dynamic individuals across the...

Nestlé gluten-free cornflakes hit Europe

Nestlé gluten-free cornflakes hit Europe

Cereal Partners Worldwide (CPW) has developed Nestlé gluten-free cornflakes for select European countries to capture increasing interest...

Pulsed Electric Field (PEF) technology for potato chips: ELEA

The perfect chip? Pulsed Electric Field tech optimizes processing, claims developer

Perforating potato cells can soften the raw material, reducing fry times, lowering fat uptake and creating a...

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