Bakers can and should invest in innovation and production as wheat prices dip leaving spare cash to spend, says a Euromonitor analyst.
Pizza was the single biggest contributor of sodium to the diet of young Americans in the period 2003-2008 according to a new analysis of dietary intake data from the government’s...
The enormous potential of the gluten-free bakery sector will grow even more when the gap between regular and gluten-free products is closed for taste and freshness, says the CEO of...
The Australian Competition and Consumer Commission (ACCC) has begun legal proceedings against supermarket chain Coles for alleged false, misleading and deceptive bakery claims.
US start-up Smart Baking Company is looking to strike a partnership to upscale production of its patent-pending zero carbohydrate gluten-free bread.
Back in 2008/9, Boulder Brands CEO Steve Hughes had a lot of sleepless nights. The struggling Smart Balance spreads business - which represented 90% of group revenues - was running...
Flour analysis can now happen faster and identify defects in individual wheat lots with Mühlenchemie’s new on-site pilot mill, says the head of R&D.
Understanding why consumers have adverse reactions to certain types of bread should be researched, instead of searching for some miracle gluten-free replacement, says The Real Bread Campaign.
Grupo Bimbo’s CEO Daniel Servitje is a true global leader who has shaped his business into the largest bakery in the world, says the director of the Executives’ Club of...
Plant bakers need to defend their corner more robustly in order to increase consumer awareness of bread's nutritional benefits while also battling harvest, regulatory and publicity woes.
The European Union must embrace a mandatory folic acid flour fortification program given the prevalence of neural tube defects (NTDs) in newborns across the region, say researchers.
Flour made from cassava can be up to half the price of regular wheat flour, holding great promise for bakers amid commodity volatility, says the Food and Agriculture Organization (FAO).
The Japanese government has placed a temporary ban on Western White wheat imports after unauthorized genetically modified wheat was found growing in the US.
Tate & Lyle has extended its sodium reduction offerings through a new licence deal with Eminate on bicarbonate reduction technology for baked goods.
The US wheat market has failed to recover like its market counterparts, but despite this global prices will settle and supplies strengthen, according to Rabobank.
Sales of gluten-free bread and cereal in New Zealand are surging, but consumers are increasingly demanding egg and dairy free options too, according to grocery distributor Foodstuffs.
The heritage and authenticity behind ancient grains is a key selling point that bakers should work hard to communicate, says Datamonitor.
Industry efforts to reduce and/or remove trans fats from food products have led to progress, but this progress is slowing, and the industry must continue its effort to reformulate, says...
Britain’s leading bakery brand owner Warburtons has completed the purchase of speciality bread and pastry manufacturer Giles Foods, for an undisclosed sum.
Cereal science association AACC International has put forward recommendations on how whole grain products should be characterized.
Dowson Food Machinery will expand its export business into Western Europe following the acquisition of JBS in the UK.
Bread bakers should be prepared to face further reductions in salt levels when new limits are set by the Department of Health (DH) later this year – despite hitting their...
Use of certain sourdough cultures can improve volume and crumb firmness in partially baked whole wheat bread, finds new research.
Traceable polymer additives and those that create subtle defects in plastic bakery trays should clamp down on the huge and costly issue of theft, their developer says.
The UK was hit by an extreme wheat crisis last year forcing industry into import mode and forecasts suggest this trend may stay, says a commodity analyst.