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.
Omega-3 supplementation will make waves in the bakery and snacking industry, says Cargill's specialty seeds and oils chief.
Bakers can create better-tasting gluten-free breads that handle like wheat-based doughs by adding milk proteins, claims Arla's ingredients division.
Bakery producers in developed markets can create an intermediate category in the bread sector with high quality artisanal bread at low production costs, claims Mecatherm.
Baker Perkins has reengineered its Tweedy dough mixers to ensure machines are thoroughly cleaned far quicker and easier for bakers.
The baking and snacks industry must explore innovations in grains to meet the challenges of a growing population, according to PepsiCo's global R&D head.
“Clean label” and “clear label” have been industry buzz terms in the bakery and snacks industries over the last few years, but is the commitment to going “clean” worth the...
As the high-protein trend matures from niche to mainstream, innovative manufacturers are tapping into the still-significant growth opportunity by adding the ingredient to a broader range of platforms, including baked...
Although bread making has been practised for millennia, the fundamental understanding of the relations between dough microstructure and rheology is still surprisingly limited, say researchers.
A San Francisco-based company has developed a portable sensor that will alert users whether their food contains gluten within two minutes.
Frozen bread company Speciality Breads is set to open a £3M bakery, allowing a four-fold increase in production capacity.
The spate of companies seeking to enter Europe’s lively chia seed market shows no signs of slowing with an EU novel foods application from a Dutch firm joining the fray....
Consumer trends are actively changing how food items are packaged, according to a report released at this year’s Pack Expo Las Vegas and Pharma Expo 2015.
Telsonic UK has partnered with Soreen, which makes Original Malt Loaves as well as a range including banana, apple and cinnamon, to test its Ultrasonic technology on soft or sticky...
The recent finalization of the Trans Pacific Partnership is good news for confectioners and sugar-using manufacturers across the US, according to Rick Pasco, president of Sweetener Users Association (SUA).
Two all-natural, wheat-based starches launched by Ulrick & Short are said to boost bread volume, increase shelf life and make for a softer loaf over time.
Global gluten free bread market leader Schär has reformulated its line of breads to include ancient grains and has relaunched across the US.
Illinois-based Hearthside Food Solutions, LLC, was cited for safety hazards after an employee lost part of their finger in a dough-cutting machine at the company’s Ohio facility.