Asda has pledged to stock eight staple gluten-free products across all of its UK stores; a commitment that should spark innovation and encourage new players into the market, says Coeliac...
The elderly needn't make significant dietary changes to boost their daily intake of protein and could instead rely on enriched "everyday food", research by Fonterra suggests.
Bovine proteins freeze dried with inulin can improve the overall structure and nutritional value of gluten-free breads, say researchers.
Flowers Foods is open-minded on the lookout for future acquisition opportunities and is committed to driving its portfolio into new US markets, its CEO says.
UK-based Synergy Flavours has developed a range of flavor pastes and seasonings to help bread makers stand out on shelf, it says.
Exposure of food industry workers to flour has been found to be main cause of occupational asthma in France, according to new research.
‘Thins’ have taken off in the US and Canada with bread, bagel and even tortilla varieties offering less calories for the health-conscious consumer, and it’s an area that holds great...
The secret to successful innovation is about taking risks, being open to failure and trying again, says the vice president of innovation at Grupo Bimbo.
Gluten-free manufacturers should develop products according to metabolic disorders common among celiacs; improving the nutritional profile and lowering glycemic load, says a nutrition expert.
Allied Bakeries (AB) has created 27 new jobs at its Glasgow facility after pumping £8.4M into its new Kingsmill Sandwich Thins production line.
Danish biotech firm Novozymes has been ranked 38th in the Forbes’ annual ‘world’s most innovative companies’ list featuring top 100 companies across all sectors.
Givaudan has developed a compound blend that creates an acceptable umami impression in food and beverages, enabling elimination or reduction of monosodium glutamate (MSG).
France and other European countries are prime targets for the UK’s established gluten-free (GF) businesses, according to an industry expert.
The UK Food Standards Agency (FSA) detects ‘no significant change or discernible trends’ across many food categories for process contaminants acrylamide and furan.
Low-GI bakery specialist BreaDr wants to secure co-manufacturers to drive US expansion and hit annual sales of $20m within five years, its CEO says.
The Ebola Virus Disease (EVD) outbreak has threatened upcoming cereal harvests across Liberia, Sierra Leone and Guinea, says the Food and Agriculture Organization (FAO) as it issues a ‘grave food...
Organic seeds, spicy ingredients as well as organic versions of everyday meals are key trends, according to the company EHL Ingredients and a food marketing expert.
Mexican bread titan Grupo Bimbo and US cereal major General Mills have ranked on Forbes’ annual top 100 ‘most innovative’ companies list.
George Weston Foods’ Weston Milling will merge with AB Mauri Australia/New Zealand to form a large bakery ingredients business across the region.
Bakers can take simple steps to go green by switching to eco-friendly cleaning products and it's surprising it hasn't happened already, says the CEO of Green Endeavor.
Wine grape pomace can be used to increase the antioxidant and dietary fiber content in breads, muffins and brownies, find researchers.
Just over a year on from Cargill’s purchase of soluble wheat bran extract from health and nutrition firm Fugeia, the supplier is edging closer to commercializing the soluble dietary fiber...
Low-carb baked goods will soon hit mainstream as companies work to overcome formulation and processing challenges to industrialize products, says the founder of consultancy firm the Bakery Academy.
Aug. 5 marked the deadline for manufacturers making voluntary gluten-free label claims to ensure they meet the FDA’s definition of a gluten-free food (less than 20 parts per million of...
More than 800 job cuts have been proposed at 2 Sisters Food Group’s Gunstones bakery and Avana Bakeries, previously owned by 2 Sisters and now owned by Utopia Foods.