Mediterranean carob seed flours hold potential as a novel, antioxidant ingredient for cereal products, according to scientists.
A majority of EU member states voted against approving a genetically modified (GM) maize variety for cultivation in Europe at a Council of Ministers meeting on Tuesday – but the...
Mexican bread titan Grupo Bimbo will dish out C$1.83bn to buy the Canada Bread Company – 90% of which belongs to Maple Leaf Foods.
Understanding how the freezing process impacts wheat gluten proteins rather than whole gluten may enable better preservation of frozen dough, researchers say.
Penford Ingredients has developed a corn-based protein to tap into a surge in health and wellness, vegetarianism and gluten-free, its R&D head says.
Hurdles in food safety, taste and consumer acceptance await on the London South Bank University’s quest to join two big food innovations: 3D printing and insect-based ingredients.
Few topics can spark a more spirited debate these days than gluten, and yet, as the Whole Grains Council/Oldways points out, misconceptions abound when it comes to gluten—especially within the...
Restructuring or repositioning ingredients is the future of salt, fat and sugar reduction in bakery, but these methods are being held back by a fear of the unknown, says Leatherhead’s...
The Real Good Food Company (RGFC) has appointed former British Sugar boss Gino De Jaegher as its new chief operating officer, effective immediately.
Reducing salt, sugar or fat in baked goods will always mean compromises so it’s important to ensure these concessions are minimal, says Leatherhead’s formulation expert.
Flowers Foods has reported record sales for fiscal 2013, propelled by volume gains from the exit of rival Hostess in late 2012 and the acquisition of its bread brands, its CEO says.
The Middle East has some of the fastest rising levels of diabetes in the world, presenting opportunities for bakery manufacturers to develop healthier bread products, says a Euromonitor analyst.
A national press advert from Warburtons – stating ‘No.1 Now London's biggest bakers’ – has been banned by the Advertising Standards Authority (ASA), after complaints from Premier Foods and Allied Bakeries.
AarhusKarlshamn (AAK), the Sweden-based oils and fat producer, has reported a 12% increase in operating profit in the fourth quarter (Q2), driven by recovery in its chocolate and confectionery fats...
The fiber and whole grain intakes of many Americans are still falling well short of the recommendations, but food such as ready to eat cereals, yeast bread/rolls, and oatmeal are...
Bakers need to start thinking about concepts, packaging and branding ahead of formulation – like consumer packaged goods firms, says Nielsen’s bakery expert.
More than half (56%) of US shoppers say they are cutting back on white bread - but not necessarily because wheat or gluten are the enemy, says Packaged Facts.
Premier Foods has launched a £87.5M joint venture with the US-based Gores Group to run its troubled Hovis bread and flour business.
Premier Foods’ £87.5M joint venture with the US-based Gores Group has drawn a mixed reception from leading City analysts, as the manufacturer confirmed trading profit for the year ended December...
Brazil from other markets as opportunities lie across all age groups for snacks, cereal and bakery, although motivators remain different, says Canadean.
The quality of baked goods made with ancient grains and pseudo-cereals can be improved with better fermentation technologies, say researchers.
A UK bakery has been hit with an £11,000 penalty after a customer reported a pack of its bread buns contained a screw.
A new EFSA approval opens the door for bakers to enrich bread with vitamin D2 amid pan-European deficiencies.
Bakery products that promise satiety and contain natural sweeteners have huge growth potential as consumers consider healthy eating more holistically, says Leatherhead Food Research.
The idea that wheat causes obesity or sickness has been rubbished by scientists conducting a review.