Haydens Bakery has restructured its operations by securing more contracts to safeguard jobs and prevent a similar situation to 2 Sisters’ Avana Bakeries site, where 650 jobs were at risk.
Yellow pepper flour can boost the antioxidant content and slow glucose release in bread, find researchers.
The European Food Safety Authority (EFSA) has said French documentation supporting the country's attempt to ban Monsanto's MON810 genetically modified maize in Europe contains no new information or scientific basis...
Africa has kick-started projects to improve the nutritional quality and production of cassava to enable better use of the woody shrub in bread.
Using a modified genetic algorithm (MGA) to design scheduling plans in an industrial bakery can save costs and resources, scientists say.
A test method pioneered by Irish diagnostic technology company Megazyme International has become the global method of choice for ensuring dietary fibre content is not 'double counted' on nutritional labels. ...
Manufacturers have just under a week to ensure gluten-free products comply with FDA regulation.
Rules on gluten-free labeling have been published under the EU Food Information to Consumers (FIC) regulation, and there are some important changes for the future, says the Association of European...
The Nutrition Facts Panel overhaul could fuel more micronutrient fortification in baked goods, helping the balancing act between sodium and nutrients, says the American Bakers Association (ABA).
Genius Foods, the UK’s leading gluten-free food producer, made a big investment into its summer campaign after being asked to be an official provider of the Glasgow 2014 Commonwealth Games.
The oat beta-glucan industry is tough as prices remain too high for most manufacturers, but as bigger players jump aboard Garuda International says business should be bolstered.
Baked goods that meet specific nutrient needs, food intolerances or strict diets and still taste good are easy to develop, a review suggests.
The gluten-free boom has sparked incentive to innovate in functional flours, says the president of food consultancy firm Best Vantage.
News of more than 200 job cuts at the Hovis bakery in Leicester should surprise no one, a key industry insider has told this website.
The Hovis bakery in Leicester is to close by next January with the loss of 204 jobs.
UK gluten-free major Genius has rolled products in French in-store bakeries – a move it says should normalize gluten-free for consumers.
Bimbo Bakeries USA (BBU) saw a 7% dip in US private label packaged bread sales in its Q2 results.
Grain Millers is developing fully-sprouted oats but says industry needs to clarify the definition of ‘sprouted’ to differentiate between fully and partially-sprouted grains.
Grupo Bimbo’s Q2 net profit surged 72.6% on the previous year as sales rose slightly, whereas PepsiCo’s net profit dipped 2% despite steady sales.
Packaged bread innovation has been complicated by a consumer backlash on additives and carbohydrates, but manufacturers can still generate interest with healthy, artisan ingredients, says Mintel.
UK flavor house Maverick Innovations will set up a US manufacturing hub in the next five years; bolstering its presence with British flavors like banana and custard, its CEO says.
Manufacturers should look to develop breads tailored to women’s nutritional needs, according to a Datamonitor researcher.
Researchers claim they have developed proteins that could help bring a wider variety of low-fat foods to market without compromising on texture and taste.
Cake, bread and bakery goods manufacturer Finsbury Food Group expects to post full-year profit ahead of market expectations, thanks to market promotions and cost cutting, according to its pre-close trading...
Corbion Caravan offers ‘Im-Prove 200 No ADA’ dough conditioner for bakeries looking to eliminate Azodicarbonamide (ADA) from their dough.