Australia’s ultra-competitive bread market has picked up nearly half a million new customers in the last year, with almost 11m shoppers now spending an average of A$8.20 (US$6.16) each on...
Adding between one and 3% of acacia gum to either gluten-free or white bread can improve softness and extend shelf-life, according to French supplier Alland & Robert.
Denmark-based packaging company, Schur, said it is hoping to work with Pepperidge Farm and Walkers Shortbread to upgrade their packaging in the US.
BFree has partnered with e-commerce site GlutenFreeMall.com to distribute its gluten-free wraps, bagels, pitas, rolls and bread loaves across the US.
Baking ingredients producer, Bellarise, has developed a new yeast product that can help 'lean' dough increase its gassing power by 30% and cut proof times by up to 15%.
US bakery-café chain Panera Bread Company has entered into a definitive merger agreement with Luxembourg investment fund JAB Holding, squashing speculation that Starbucks would succeed in attaining the acquisition.
BakeryandSnacks asked exhibitors at ife 2017, held in London at the beginning of March, what effects Brexit may have on their companies.
What made a practicing doctor give up medicine to create and supply a high-fibre flour? “I saw an opportunity to be infinitely more effective in preventing disease in the first place. Fibre...
Test results found the wheat increases the digestibility of phosphorus, calcium and other minerals in poultry.
French artisan bakery maker Bridor says consumers are eating less bread, but are demanding higher quality when they do indulge.
CSM Bakery Solutions has revitalized its Pantique Ancient Cereals bread mix a with a new name – Pantique Ancient Grains Ultimate bread mix – and a bolder baked appearance.
Union members at Multi-Marques, the Québec-based arm of Canada Bread, have demanded $6m in pension repayments for the 15 years the company is accused of cutting employee benefits.
UK firm Signature Flatbreads is considering gluten-free NPD after evolving into a multinational $100m enterprise.
Five new synthetic yeast chromosomes have been created could signal the advent of more nutritious food, less waste and improved processing efficiency, according to the team heading up the project. ...
Wholesome, convenient extravagance, gluten-free and ethnic breads are forecast to be the biggest drivers of US bakery and snacks NPD in 2017.
US pizza brand Pieology has added the PieRise Thick Crust to its extensive menu of personalized pizzas to capitalize on the demand from Millenials and Gen Z diners.
Market research firm, MarketsandMarkets, reported the global bakery processing equipment industry is expected to reach $13.62bn by 2020 with the US being a key growth-driving region.
Charles D. Yuska, president and CEO of PMMI, sheds light on the trends and challenges affecting the US processing and packaging industries.
The US flour miller has announced its support of the growing network of North American quinoa farmers with the roll-out of its new Great Plains Quinoa line.
The Institute of Food Science & Technology (IFST) has updated its Information Statement on Acrylamide as the EU Commission moves to a decision on the regulation of acrylamide.
South African, Egyptian and Saudi Arabian women see the appeal of healthier snacking options, but sweet baked snacks remain more popular.
New research has underscored the potential for bakers and cereals processors to boost their gluten-free sales.
The global food ingredients company won the American Society of Baking’s 2017 Innovation Award for Operational Excellence at BakingTech 2017, held in Chicago, US, last month.
Meneba BV and Codrico Rotterdam BV have formed a joint venture to offer customers a wider portfolio of products.
The global outlook for bakery and confectionery product inspection technology sales will see steady growth up to 2025 with Asia Pacific (APAC) remaining the largest market.