Skipping breakfast may typically be associated with obesity but a recent study on young women suggested it could also lead to an increased risk of developing type 2 diabetes and...
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.
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.
The latest in a series of class action lawsuits filed over the use of synthetic leavening agent sodium acid pyrophosphate (SAPP) in foods marketed as ‘all-natural’ has been given the...
When it comes to breakfast, the vast majority of Americans want something quick and easy at home, but surprisingly most people prefer to make their first meal of the day...
The Chinese business regulator has given the green light for Wilmar International and First Pacific to acquire Australian food manufacturing major Goodman Fielder.
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.
The US sprouted grains specialist will launch a wrap product seven-grain wrap across the US in the coming months.
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...
Warburtons is heavily focused on improving gluten-free product availability, particularly in free-from sections which tend to be lower down the priority list for busy retailers, says its free-from director.
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. ...
Ingredients firm Döhler has developed a gluten-free barley malt extract that can enhance the taste, texture and visual appeal of baked goods.
As Australian grocery duopoly Coles and Woolworths escalate their cut-priced bread battle, one analyst warns that they risk eroding consumer loyalty in an unprofitable ‘race to the bottom’.
Allied Bakers, the maker of Kingsmill bread, said today that the palm oil and derivatives used in its products are now 100% sustainably sourced through physical supply chains.
At the recent International Production and Processing Expo, Bemis North America extended a 4D hand to brand owners seeking packaging to help differentiate their products.
What could be more fun on a Friday than a healthy baking special edition?! Here’s our 2015 cream of the crop to date – as General Mills packs a punch...
Dutch baking ingredient supplier Zeelandia says its new joint venture with Fine Organics in India will primarily target the nation's growing market for Western-style breads and pastries.
The number of children aged over two years diagnosed with coeliac disease in the UK has nearly tripled in the last two decades, but those from lower socioeconomic backgrounds are...
Limagrain Céréales Ingrédients (LCI) has developed a linseed-based flour omega-3 levels that enables blood cholesterol health claims to be made on the end product.
Zeelandia and Fine Organics have set up a joint-venture for India and its neighbouring markets under the name Fine Zeelandia to sell mostly locally produced baking ingredients.
Bakers must consider carefully how flour is moved from silos to mixers because this stage is critical to dough consistency and overall baking quality, says an OAL Group engineer.
Jan-Willem Van der Kamp from TNO has been voted as BakeryandSnacks’ Personality of the Year 2014 for his leadership on HealthBread - an EU project to develop healthier breads.
Signature Flatbreads aims to create at least 200 jobs and target £100M in turnover within the next three years, joint md William Eid claimed after the company’s launch.
Massive predicted durum wheat losses have driven German firm to research alternative formulation options for pasta manufacturers.