Activity by the Food and Agriculture Organization of the United Nation (FAO) and partner groups is being ramped up to combat the threat of wheat rusts.
Some of Britain’s biggest bread brands have colorful and fascinating histories stretching back more than a century.
Netherlands-based Enzymes supplier DSM has developed a new glucose oxidase for bakeries to improve the stability of products during fermentation.
Flowers Foods has unveiled its plans to drive incremental growth through the roll-out of organic brand Dave's Killer Bread across the US this month.
Start-up EQUInom has secured financing for a seed breeding program that it says might help food businesses cheaply and efficiently develop products such as more nutritious breakfast cereal.
The Engineering and Physical Sciences Research Council (EPSRC) has partnered with the Knowledge Transfer Network (KTN UK) to promote Additive Manufacturing (AM) in the food industry.
King’s Hawaiian has vowed to continue to “vigorously protect” its brand after last month reaching its third lawsuit settlement over packaging designs.
New research could help debunk the commonly held belief that bread or other grain-based foods contribute to obesity or are too low in nutrients to justify the calories.
Saudi Arabian food and drink business Almarai has reported a surge in profits from its bakery division, while increased costs have hit profits from its dairy business.
Baking ingredients supplier DeutscheBack is increasing its presence and capacities in Latin America and China to meet growing demand.
UK supermarket chain Sainsbury’s is axing its Brand Match pricing scheme in favor of an everyday low pricing policy.
Global cereals supply is set to be the third highest on record in 2016/17, according to the Food and Agriculture Organization of the United Nations (FAO), but down on last season.
Supermarket chain Marks & Spencer is backing a charity campaign to raise awareness of celiac disease.
A low-carbohydrate, gluten free bread created by food developers TOP bv is set to go into production through Dutch manufacturer Bakery Wiltink.
Consumers are reducing the range of products they snack on, according to the authors of a new report on UK snacking habits.
They are still niche – and not cheap to work with – but sprouted grains are set to continue to grow in importance to the snacks industry.
Carritech Research has launched a crowdfunding campaign to expand commercial development and licensing of its Coldbake process, which enables snacks and biscuits to be produced at lower temperatures than traditional...
Bakery industry supplier Corbion Caravan has reformulated its pre-soaked grain lines to make them preservative free.
BakeryandSnacks presents a round-up of product launches, relaunches and innovations that caught our eye in March.
Western Europeans are numero uno when it comes to per-capita protein consumption; bread is surprisingly the most popular protein medium; and protein has well and truly invaded the healthy snacking category....
UK manufacturer Premier Foods – maker of Mr Kipling cakes - has rejected a takeover approach by US spices business McCormick & Company.
Branding and innovation expert Claire Nuttall – who has worked with many global food and drink businesses – reveals her pick of snacking trends from the Natural Products Expo West...
It was prompted by pragmatism, rather than an ideological shift, but General Mills and Mars have resolved to roll out GMO labeling nationwide as Congress has proved unable to hammer...
US trade bodies the American Bakers Association (ABA) and the Biscuit and Cracker Manufacturers’ Association (B&CMA) are exploring the possibility of a merger.
Nestlé, Marks & Spencer and the Food Standards Agency will be among speakers at what is claimed to be the UK’s first gluten-free networking event for food industry professionals.