US-based specialty food producer Premium Brands has acquired Island City Baking, Conte Foods and Larosa Fine Foods.
Many consumers struggle to tell the difference between cocoa certification program labels like Fairtrade and company own labels, such as Nestlé’s Cocoa Plan, but all agree social responsibility should be a priority for chocolate makers.
The success of chia and quinoa has opened the door for other less-known ancient grains, but one South African company exporting teff is wary of a boom and bust effect.
US Marshals have seized more than four million pounds of items made by Valley Milk Products due to Salmonella concerns.
Over one-third of consumers worldwide carefully read food labels, scanning for ingredients on their “must avoid” list, Euromonitor recently found.
The UK’s vote to withdraw from the European Union has prompted more requests from French companies to export to the UK, says the French Trade Commission.
Food Safety Net Services (FSNS) has partnered with the Tortilla Industry Association (TIA) to provide 2,600 members with food safety information and educational resources in the US.
Cisse Cocoa has brought fair trade, single-origin cocoa beans to its chocolate bark products, as the company believes the 'snackfection' trend is no longer a secret to the consumer
WASH, the World Action on Salt and Health, has hit out at discrepancies in the sugar and salt levels found in the same cereal brand sold in different countries.
Bakery producers are looking to escalate the fight against the negativity that surrounds the sector, particularly in the developed Western packaged bakery markets, according to Mintel’s global annual review.
A mechanism found to explain why aspartame prevents weight loss in humans is "not plausible" according to the International Sweeteners Association (ISA).
Co-founder and president of Pure Growth Organic, Sabrina Peterson, recently told BakerysandSnacks that she thinks “there is a lot of good” in hydroponics.
Former Shark Tank competitors, Nick and Elyse Oleksak, share their story of how Bantam Bagels has expanded to more than 7,700 Starbucks locations and the frozen section of grocery stores across the US.
Oats-based foods company, Grainful, has announced it is entering the initial growth stages after a period of market testing, scale up and market validation. Its products will be available in over 1,600 locations across the US by the end of this year.
The free-from grains trend is gaining pace as gluten-free becomes a global standard in the bakery industry, wrote Euromonitor’s senior insight analyst Pinar Hosafci.
The global biological solutions firm, Novozymes, has announced a price increase of its Fungamyl products by up to 10%, which will add approximately 0.001 Euro cent to a kilo of flour.
Speaking to BakeryandSnacks during the recent Food Vision event in Chicago, Veggies Fries’ founder and CEO, David Peters, said, in order to create a “disruptor product” in the food industry, an entrepreneur needs to solve a big conceptual problem for consumers, and the product needs to taste great.
Philibert Savours created mini panettone cakes with dates for the MENA market at Gulfood Manufacturing last week.
Wheat Quality Council has selected Dave Green as its new executive vice president and he will be responsible for the oversight of all operations starting January 9, 2017, the Council announced in a release.
Rice flours and starches dominated the first generated of gluten-free goods, particularly in the bakery segment, but are they still the #1 choice in formulators’ toolkits? FoodNavigator-USA caught up with Pierre Donck, regional product manager at rice ingredients specialist Beneo Inc, to find out.
The number of people following a gluten-free diet is on the rise, and expectations of product quality are soaring. To solve the comple...