UK-headquartered bakery ingredients specialist International Taste Solutions (ITS) has expanded its team into Spain, Italy and Portugal, the company has said.
Consumers are familiar enough with pulses for bakers to seriously consider incorporating the ingredient into industrial breads, says Best Cooking Pulses.
The Nut Association has filed a paper to Public Health England in the UK calling for nuts to be included in the country’s five-a-day fruit and vegetable recommendations.
Consuming beta-glucan may help slash total and LDL cholesterol levels for people with elevated levels, says a new meta-analysis of 17 RCTs.
Sprouted grains have started to edge into snacks but the lack of any official definition means industry must heavily invest in developing the sector, says US ingredients supplier SK Food...
Bakery business will surge following SojaProtein’s multi-million project to restart full fat enzyme-active flour production, along with an increased focus on gluten-free assurances, its food program head says.
Fruits and vegetables are “hot” right now,but sales do not have to be restricted to the produce section of the grocery store thanks in part to innovations from Taura Natural...
California-based almond agricultural co-operative, Blue Diamond Growers, is struggling to cope with increasing throughput at its processing plants and will expand warehouse facilities by 33% to absorb the impact, according to...
Sourdough is becoming increasingly popular in baking because of its versatility and ability to enhance flavor and texture as well as lengthen shelf life, says a food technologist.
While multiple factors from price to functionality determine which fiber is best for any given application, chicory root fiber (inulin) is gaining ground with many food formulators owing to its...
Joint ventures are key to strengthening presence in new markets and developing on-trend products, say Zeelandia executives.
Protein fortification is here to stay, says Canadean - but analyst Kirsty Nolan warns that brands should resist the impulse to simply add it to everything and commoditize the ingredient.
D.D. Williamson tells BakeryAndSnacks.com that it was surprised by the results of company research exploring the color retention qualities of different natural colors in baked goods.
Food firms should work harder to cut and communicate sugar content in their products, according to seven in 10 consumers responding to a survey by market analyst Mintel.
The gluten-free oat category remains fairly nascent but as the market matures, competition will heat up significantly, says the marketing head of Mornflake.
Consumers may be interested in natural products but fortification remains vital given nutrient shortfalls in the US, says DSM.
Argentinian researchers say a snack they have developed using green apples and novel carbohydrate isomalt may be useful for weight control due to its sustained energy release.
Bakery manufacturers should list existing micronutrients such as iron and potassium on pack for an easy health win, says a bakery consultant.
Manufacturers could profit by fortifying products with innate healthy properties, because consumers expect and accept fortification from them, research findings from the International Food Information Council (IFIC) suggest.
Kerry Group’s decision to sell its business-to-consumer Australian bakery is part of a strategy to re-focus on core B2B work, its corporate affairs director says.
Kerry Group is in advanced discussions to sell its €160m ($181.28m) Australian bakery business Pinnacle, the company says.
Oil uptake in fried products, such as potato chips, can be reduced using Elea’s pulsed electric field system, the company claims.
Pulse flours could provide a plant-based protein boost for baked goods, snacks and pasta – tapping into growing demand for non-animal-derived protein, says Ingredion.
Glanbia Nutritionals is launching a new line of non-GMO, gluten-free plant-based protein crisps and powders derived from ancient grains, flax and chia that can be used in everything from beverages...
Authentic Foods’ latest gluten-free flour blend, Steve’s Blend, promises to “revolutionize” gluten-free baking by creating a fast-rising dough that can be kneaded for real-bread texture without using any binders. ...