A barley variety high in fructans and positively linked to improved gut health holds promise for wholegrain foods, according to the Commonwealth Scientific and Industrial Research Organization (CSIRO).
Leading scientists have hailed sorghum as a highly nutritious and cost-effective gluten-free grain, but said industry use remains nascent.
Grupo Bimbo’s chairman Don Roberto Servitje Sendra will retire from his position on July 1.
A drop in domestic wheat use has left higher global supplies – up 2.9 million for 2012/13, according to the US Department of Agriculture (USDA).
Hostess Brands has closed all asset sales and pulled in $860m; a figure a little less than the worth of the company but expected given the speed of the sell-offs,...
Switzerland-based bakery firm Aryzta has finalized its €280m ($476m) takeover of German frozen bakery specialist Klemme.
Flowers Foods has obtained a $300m loan to help finance its acquisition of Hostess Brands' bread business.
Quasar Automation is designing an ultrasonic cutting device for a range of applications, including tray bake cutting and portioning, which it claims offers considerably more flexibility than previous systems. ...
The United States Department of Agriculture has hit out at the Indian government for allowing the export of an additional 5m tonnes of wheat last month, calling it unviable unless...
The UK could soon become a net importer of wheat for the first time in a decade, but The Federation of Bakers has said that there may be enough of...
The American Bakers Association (ABA) has welcomed a Maryland bill that will increase the penalties for theft of plastic bread trays – a criminal act that bakers say costs at...
The cereal grain sorghum is a safe food for consumers with celiac disease and therefore ideal for gluten-free formulations, new research finds.
There is huge potential in sliced bread and rolls in Australia as consumers look for cheap and easy lunch options in the wake of a turbulent economy, an analyst says.
A new range of yeast extracts can deliver up to a 50% sodium reduction without compromising the taste or functional integrity of the finished product, according to Sensient Bio-Ingredients.
Puffed and toasted ancient grains fulfill consumer demands for unique texture and flavor in baked goods and snacks, says developer ConAgra Mills.
Ireland’s The Flat Bread Company has diversified into the retail market thanks to an extra-wide flow wrapper designed specifically for the firm by Italian supplier PFM Packaging Machinery.
Global wheat production will surge 4.3% for 2013 driven by a strong European and Russian harvest, the FAO says. The US yield is expected to drop 6%.
Food spray guns for coating and glazing can reduce time and wastage for bakers, says developer KREBS Switzerland.
A US attorney has filed an objection on the Hostess bread business sale because the contract would release Flowers Foods from environmental liabilities.
Enzyme specialist Engrain will develop new variants of its two blends that extend shelf-life in packaged bread, its technical sales manager says.
Bringing together teams to spark innovation and ideas is the driver behind Puratos’ €15m ($19.5m) investment in a new global research and development center, its R&D head says.
The UK's Federation of Bakers has snubbed the Real Bread Campaign’s report and described it as fundamentally flawed, selective and misleading.
Flowers Foods has won the bid for a majority of Hostess bread assets including Wonder Bread and Nature’s Pride outside of auction after no other bidders stepped forward.
Maize flours with coarser particle size are the most suitable for making gluten-free bread, a study finds.
Sunsweet Bakery has launched a new line of purple colored plum-infused baked goods that offer a tasty, new experience with a ‘myriad of health benefits’, it says.