General Mills has filed a patent on a method to regulate the reaction rate of leavening agents in packaged dough using ions, enabling bakers to use less leaveners which are...
Genius Foods and five UK supermarkets have recalled gluten-free products as they may contain gluten.
The arrival of egg products from The Netherlands “may make up for about 10% of the supply that’s been lost due to the impact of the avian influenza” in the...
The European Food Safety Authority (EFSA) has published its final opinion on acrylamide in food, reconfirming previous evaluations that it increases the risk of developing cancer for consumers in all...
Bread is one of the biggest casualties of the supermarket price war, as retailers keep dropping its price to rock bottom levels in a bid to entice shoppers, according to...
Flowers Foods will expand business further beyond soft white bread to align with changing consumer preferences and growth opportunities, its CEO says.
Where are the opportunities for bakers in retail? How important will grain research be for the future? And what kind of policy hurdles are industry truly up against?
Bakers must adapt products and merchandizing according to target retail channels because shopper behavior is very different in each, says a retail expert.
Nutritional research on grains is imperative because it will help overturn misperceptions among consumers, says the executive director of the Grain Foods Foundation (GFF).
Sliced white bread remains king in India but there is huge promise in premium as consumers become more experimental and health conscious, says a ValueNotes analyst.
Bakers and other big users of eggs could face major supply shortages if the government does not act quickly to allow temporary imports from more egg-producing countries, claims the American...
Warburtons is testing a groundbreaking robot picker at its Burnley Wraps and Thins plant, where it officially opened its latest sheet and cut line on May 20.
Some 98% of diagnosed celiacs believe free-from products are too expensive and 84% say choice is limited, according to a survey from Cambridge Market Research.
Danish enzymes specialist Novozymes is seeing growth in its nascent omega-3 business that is utilising its core enzyme specialisation in a relatively new area.
Consumers are familiar enough with pulses for bakers to seriously consider incorporating the ingredient into industrial breads, says Best Cooking Pulses.
Recent acquisitions to diversify Post Holdings’ portfolio are paying off more quickly than anticipated, prompting the cereal giant to raise its full year guidance despite a larger than expected negative...
Bakers must be prioritize and collaborate in the face of policy upheaval on nutrition, ingredients and food safety this year, warns the American Bakers Association (ABA).
Variations in wheat flavor and odor may directly affect bread flavor and odor even in low extraction bread, say researchers at the University of Copenhagen.
A pioneering salt reduction scheme was derailed by the UK government leading to 6000 preventable deaths, says Consensus Action on Salt and Health (CASH).
Allied Bakeries has completed its £210m five-year modernisation programme across its UK bakeries with a £31m investment in its Stevenage bakery.
European Project, TRADEIT, hosted a Food Packaging Brokerage event during Hispack 2015 and BTA, (Barcelona Tecnologias de la Alimentacion), food technology fair, in Barcelona last week (April 23-24).
Bakers can bolster growth with fresher varieties and listings in innovative retail channels, says the CEO of the American Bakers Association (ABA).
The health value of grains must be quantified with solid science to create a tool industry can use against widespread bread bashing, says the CEO of the American Bakers Association...
The UK needs more whole grain products and daily intake recommendations to drive consumption up to healthy levels, says an expert.
Bakers must make crucial food safety step changes beyond the oven, particularly with implementation of the US Food Safety Modernization Act (FSMA) ongoing, warns a food safety specialist.