Strategic partnerships with ingredients suppliers, not simple vendor contracts, will prove critical to the success of environmental programs like carbon emission reductions and sustainable sourcing, says a procurement expert....
Food companies can take a shortcut to innovation at Cargill's fully remodeled research center in Plymouth, MN.
The USDA has said global wheat supplies for 2014/15 will hit record highs, which is good news for stability but quality will be critical for industry, says an analyst.
Scandinavian frozen free-from player Fria expands into Ireland as part of its ongoing European growth strategy.
The American Bakers Association wants the US FDA to revise its proposed dietary fiber definition, reconsider mandatory declaration of added sugars and leave a five-year compliance window for the Nutrition...
Gluten-free EU labeling laws now fall under the Food Information for Consumers (FIC) regulation – a shift that will help push the category into mainstream food, says the CEO of...
Honeytop Speciality Foods denies Channel 4 health and safety allegations of blocked exits and unruly conditions describing them as ‘misleading’ and ‘speculative’.
The closure of Allied Bakeries’ Orpington plant in Kent threatens up to 170 jobs and local MP Jo Johnson has demanded answers from Allied’s parent company Associated British Foods (ABF).
Haydens Bakery has restructured its operations by securing more contracts to safeguard jobs and prevent a similar situation to 2 Sisters’ Avana Bakeries site, where 650 jobs were at risk.
Yellow pepper flour can boost the antioxidant content and slow glucose release in bread, find researchers.
The European Food Safety Authority (EFSA) has said French documentation supporting the country's attempt to ban Monsanto's MON810 genetically modified maize in Europe contains no new information or scientific basis...
Africa has kick-started projects to improve the nutritional quality and production of cassava to enable better use of the woody shrub in bread.
Using a modified genetic algorithm (MGA) to design scheduling plans in an industrial bakery can save costs and resources, scientists say.
A test method pioneered by Irish diagnostic technology company Megazyme International has become the global method of choice for ensuring dietary fibre content is not 'double counted' on nutritional labels. ...
Manufacturers have just under a week to ensure gluten-free products comply with FDA regulation.
Rules on gluten-free labeling have been published under the EU Food Information to Consumers (FIC) regulation, and there are some important changes for the future, says the Association of European...
The Nutrition Facts Panel overhaul could fuel more micronutrient fortification in baked goods, helping the balancing act between sodium and nutrients, says the American Bakers Association (ABA).
Genius Foods, the UK’s leading gluten-free food producer, made a big investment into its summer campaign after being asked to be an official provider of the Glasgow 2014 Commonwealth Games.
The oat beta-glucan industry is tough as prices remain too high for most manufacturers, but as bigger players jump aboard Garuda International says business should be bolstered.
Baked goods that meet specific nutrient needs, food intolerances or strict diets and still taste good are easy to develop, a review suggests.
The gluten-free boom has sparked incentive to innovate in functional flours, says the president of food consultancy firm Best Vantage.
News of more than 200 job cuts at the Hovis bakery in Leicester should surprise no one, a key industry insider has told this website.
The Hovis bakery in Leicester is to close by next January with the loss of 204 jobs.
UK gluten-free major Genius has rolled products in French in-store bakeries – a move it says should normalize gluten-free for consumers.
Bimbo Bakeries USA (BBU) saw a 7% dip in US private label packaged bread sales in its Q2 results.