Hovis plans to close a bread production line at its bakery in Wigan, threatening more than 100 jobs.
Corbion Caravan has launched two emulsifiers without partially hydrogenated oils (PHO) in response to an incoming US trans-fat ban.
Atlas Copco has agreed to acquire Leybold Vacuum, part of Oerlikon Corporation, for $514m, with the transaction to be completed in the first half of 2016.
Renaissance Ingredients has developed a baker’s yeast it claims cuts the presence of carcinogen acrylamide in fried potato products by 70%.
Potato peel extracts may not only add fiber but can also be added to bread to extend shelf-life, according to research by the University of Parma.
A new fibre ingredient derived from carrot waste pulp offers a level of water absorption that is unlikely to be improved on, its producer says.
People with better control of blood sugar after eating barley kernel bread also have a different balance of microbes in the gut, a new study in Cell Metabolism reveals....
There’s frequently talk that consumers aren’t getting enough fiber in their diets; but are they simply not getting the best quality fiber?
Wisconsin-based Angelic Bakehouse will make its popular Sprouted Seven-Grain bread available in Costco locations across the US Midwest after years of availability in small shops.
While many people have snacks, sugar and sodas pinned as the bad guys in the war against obesity, one recent study found little to no correlation between consumption of junk...
Eurofins has been inducted into the Gluten-Free Certification Program (GFCP) as a newly trained and approved third party auditing and certification company.
DuPont has launched a new enzyme, which the company said will help millers improve extraction rates, as well as save time and money.
One of DSM’s latest baking enzymes not only helps dough becomes more elastic; it can also work to replace an under-fire flour improver.
J&J Snack Foods has been ordered to pay millions in wages and damages after a labor violation.
The CEO of Puratos says an age-old ingredient of bread is key to future industry success.
Consumers want to experiment with what they eat, one bakery executive said, but they want to do it within the confines of familiarity.
Customization is the key to giving consumers what they want to see from the bakery industry, according to one industry consultant.
Omega-3 supplementation will make waves in the bakery and snacking industry, says Cargill's specialty seeds and oils chief.
Bakers can create better-tasting gluten-free breads that handle like wheat-based doughs by adding milk proteins, claims Arla's ingredients division.
Bakery producers in developed markets can create an intermediate category in the bread sector with high quality artisanal bread at low production costs, claims Mecatherm.
Baker Perkins has reengineered its Tweedy dough mixers to ensure machines are thoroughly cleaned far quicker and easier for bakers.
The baking and snacks industry must explore innovations in grains to meet the challenges of a growing population, according to PepsiCo's global R&D head.
“Clean label” and “clear label” have been industry buzz terms in the bakery and snacks industries over the last few years, but is the commitment to going “clean” worth the...
As the high-protein trend matures from niche to mainstream, innovative manufacturers are tapping into the still-significant growth opportunity by adding the ingredient to a broader range of platforms, including baked...
Although bread making has been practised for millennia, the fundamental understanding of the relations between dough microstructure and rheology is still surprisingly limited, say researchers.