The EU HealthBread project wants to form an association by the end of the year to drive commercialization of its healthy bread technologies and concepts across Europe.
The Worshipful Company of Bakers is looking for a partner to develop and drive forward its bakery quality stamp in the UK.
Australasia’s food regulator has released a consultation paper on the back of calls by an Australian food industry body for the start date for new dietary fibre content claims to...
The USDA’s Agricultural Research Service has developed a soft durum wheat variety that can be used in a range of baked goods.
Artisan bakery Bertinet, in partnership with Warburtons, is to open a second bakery at its Milton Keynes site to serve the south east of England.
Research and development into fermentation for flavors and texture will be just one of the focuses at Puratos’ €15m ($19.2m) global innovation hub, its R&D director says.
The US sugar progam is frustrating, over-protectionist and counterproductive to business, says the president and CEO of the American Bakers Association (ABA).
An EU-funded project that aims to improve safety testing for genetically modified (GM) foods has published its first results.
Consumers expect manufacturers to take responsibility for baked goods far beyond the production gate, says a sustainability expert.
Sprouted grains are known for nutritional punch and bold taste, but the sprouting process can also improve overall baking quality, says Ardent Mills.
Farming infrastructure in the wheat sector is critically important for bakers but there are a number issues threatening it, says the president and CEO of the American Bakers Association.
Brazil’s National Biscuit Industry Association (ANIB) is merging with the country’s Association of Pasta Manufacturers (ABIMA), which also represents the processed bread and industrial cakes sector, to form a new...
UK bread major Warburtons has pledged £10,000 ($15,900) to a youth charity project focused on driving employment.
Knowledge on gluten-free product development must improve because the bar on quality is higher than ever, says a technical specialist at Ingredion.
Bakery and snack makers looking to mitigate acrylamide have many options, but they’ll have to navigate through a heavily patented world of ideas, says a fellow at Kellogg Company.
Bakers should consider slashing salt content before turning to sodium alternatives, says the VP of technical service at Flowers Foods.
Finsbury Food Group, the cake, bread and bakery goods manufacturer, has acquired the Fletchers Group of Bakeries for £56M from private equity owner Vision Capital.
EFSA has agreed ‘high-fiber sourdough rye bread’ may significantly reduce post-prandial glycaemic and insulin response compared to glucose, but refused a health claim from Fazer in Finland because all foods...
The EU cereal harvest will hit record levels this year, driving higher than average exports, says the European Commission (EC).
Consumer demand for healthier products will push the UK's gluten-free (GF) food manufacturers to make further reductions to the fat, sugar and salt content of their foods, industry experts have...
Human beings may be fallible, but they are still a crucial tool in the process of sensory analysis, according to DuPont Nutrition & Health.
New research led by Du Pont Industrial Biosciences concludes that enzyme technology currently used with maize and wheat could be applied far more widely to cassava root starch to produce...
Romer Labs gluten G12 rapid tests have received AOAC approval to ensure that food producers meet the necessary standards and requirements.
Bakers cannot sit back and be bombarded by negative messaging around bread anymore because there’s actually a huge consumer group who wants it, says the VP of Panera Bread bakery...
Bakery companies must have global strategies but act locally to solve consumer problems such as carb concerns and free from needs, says the innovation head of General Mills’ global bakery...