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.
European prebiotic giant Beneo is celebrating today after the European Food Safety Authority (EFSA) backed inulin to better bowel function.
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.
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.
Functional food specialist Dr Zak’s has developed a high-protein bagel and has flatbreads in development as it looks to stretch its offering in a niche market, its managing director says....
New technologies are vital to the future growth of the food and nutrition industry, but their future success depends on much more than the science behind them.
A decade of EU-funded HealthGrain and HealthBread projects has yielded more bioavailability of grain nutrients, says Good Mills Innovation.
UK wheat production had a strong year that should spark a gradual shift back to local sourcing, says the Department for Food & Rural Affairs (DEFRA) as it published its...
Gluten-free oat specialist Glebe Farm Foods is investing £5-10m ($8-15m) in a second oat mill to keep up with UK demand and assist expansion into European markets.
Faba bean flour is a sustainable, cheaper way to make high-protein gluten-free breads, say European researchers.