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.
The start-up explosion in bakery, cereal and snacks will continue as online shopping booms and consumers seek out the extraordinary, says Mintel.
Aryzta has pledged to shake up the ethnic baking category, creating UK business Signature Flatbreads with the help of the former bosses of Aryzta subsidiary Honeytop Speciality Foods.
General Mills will continue its cost-saving program across the US and Canada with further plant closures, announcing the shutdown of two Pillsbury production sites.
European prebiotic giant Beneo is celebrating today after the European Food Safety Authority (EFSA) backed inulin to better bowel function.
Company executives, research experts and industry advocates are among those in our top 10 battling to be crowned BakeryandSnacks’ 2014 ‘Personality of the Year’.
Kellogg has developed a process that micro-grinds bran to create a more versatile and palatable powder.
The steer away from carbs will continue into 2015 but if industry is clever, the shift presents plenty of opportunities, says a healthy foods expert.
Marketing insight from Frito-Lay, snacking trends for the future and wheat science were just a handful of the best-read stories on BakeryandSnacks for 2014.
Auckland University researchers have found that a diet that is high in fibre helps reduce harmful inflammation in the lungs of smokers.
Using glycemic index (GI) as a guide to healthy food choices may not help improve cardiovascular risk factors or insulin resistance, researchers warn.
The UK will publish an extensive report on the role of carbohydrates in the diet next year, presenting opportunities for bread makers to fight back against carb-bashing, says the Federation...
A method for finding bread volume has been approved by the American Association of Cereal Chemists – International (AACCI).
Antioxidant-rich cereals, protein-packed snack bars and bread tailored to women’s nutritional needs were just some of the product innovations identified by Datamonitor Consumer during 2014.
Light-weight, smaller bakery and snack packages are more affordable and convenient for consumers, says Euromonitor International.
Using data exchange technology like near field communication (NFC) to link bread staling information with color-changing labels is a promising future concept, says Canadean.
Glanbia Nutritionals says its US bakery lab will enable manufacturers to shorten new product development times, particularly in the area of ancient grains.
A new inulin-propionate ester (IPE) ingredient may increase appetite-reducing hormones and make people feel fuller, according to research published in the journal Gut.
Bread needs a shake up because packaging is fixated on protection and cost, meaning opportunities to spark increased consumer engagement are lost, says a packaging expert.
General Mills has filed three patents for gluten-free doughs that it has developed in ready-to-bake format to offer an alternative to dry mixes.