Bakers may need to alter production techniques in the face of climate change, according to the authors of a new study on the impact of drought on cereal production.
UK milling, agriculture and engineering business Carr’s Group has said its insurance cover will mitigate the financial impact of storms that devastated parts of northern England and Scotland last month....
Below are 10 of the stories that most captured the attention and imagination of BakeryandSnacks readers over the past 12 months. In many ways, the list is a microcosm of...
Genius Foods gluten-free bakery will expand further into the frozen food sector following its acquisition of frozen pie-maker Chapel Foods.
Warburtons, the UK’s largest bakery brand, has extended its wheat growing contracts with more than 300 British farmers for a further five years.
Belgium-based bakery and patisserie supplier Puratos Group is aiming to grow its presence in North America following its acquisition of US business Pennant Ingredients.
South Africa’s Competition Commission is fighting a court ruling preventing victims of a bread pricing cartel suing Waterfall City-based bakery and confectionery business Premier Foods for its role in the...
New flavors and formats are among the key opportunities for growing the baked goods market, according to a leading analyst.
Darégal is rolling out a range of liquid herb flavorings for breads that it claims tastes fresher than dried herbs.
Hovis plans to close a bread production line at its bakery in Wigan, threatening more than 100 jobs.
Corbion Caravan has launched two emulsifiers without partially hydrogenated oils (PHO) in response to an incoming US trans-fat ban.
Atlas Copco has agreed to acquire Leybold Vacuum, part of Oerlikon Corporation, for $514m, with the transaction to be completed in the first half of 2016.
Renaissance Ingredients has developed a baker’s yeast it claims cuts the presence of carcinogen acrylamide in fried potato products by 70%.
Potato peel extracts may not only add fiber but can also be added to bread to extend shelf-life, according to research by the University of Parma.
A new fibre ingredient derived from carrot waste pulp offers a level of water absorption that is unlikely to be improved on, its producer says.
People with better control of blood sugar after eating barley kernel bread also have a different balance of microbes in the gut, a new study in Cell Metabolism reveals....
There’s frequently talk that consumers aren’t getting enough fiber in their diets; but are they simply not getting the best quality fiber?
Wisconsin-based Angelic Bakehouse will make its popular Sprouted Seven-Grain bread available in Costco locations across the US Midwest after years of availability in small shops.
While many people have snacks, sugar and sodas pinned as the bad guys in the war against obesity, one recent study found little to no correlation between consumption of junk...
Eurofins has been inducted into the Gluten-Free Certification Program (GFCP) as a newly trained and approved third party auditing and certification company.
DuPont has launched a new enzyme, which the company said will help millers improve extraction rates, as well as save time and money.
J&J Snack Foods has been ordered to pay millions in wages and damages after a labor violation.
The CEO of Puratos says an age-old ingredient of bread is key to future industry success.
Consumers want to experiment with what they eat, one bakery executive said, but they want to do it within the confines of familiarity.
Customization is the key to giving consumers what they want to see from the bakery industry, according to one industry consultant.