UK-based Synergy Flavours has developed a range of flavor pastes and seasonings to help bread makers stand out on shelf, it says.
Exposure of food industry workers to flour has been found to be main cause of occupational asthma in France, according to new research.
‘Thins’ have taken off in the US and Canada with bread, bagel and even tortilla varieties offering less calories for the health-conscious consumer, and it’s an area that holds great...
The secret to successful innovation is about taking risks, being open to failure and trying again, says the vice president of innovation at Grupo Bimbo.
Allied Bakeries (AB) has created 27 new jobs at its Glasgow facility after pumping £8.4M into its new Kingsmill Sandwich Thins production line.
Gluten-free manufacturers should develop products according to metabolic disorders common among celiacs; improving the nutritional profile and lowering glycemic load, says a nutrition expert.
Danish biotech firm Novozymes has been ranked 38th in the Forbes’ annual ‘world’s most innovative companies’ list featuring top 100 companies across all sectors.
Givaudan has developed a compound blend that creates an acceptable umami impression in food and beverages, enabling elimination or reduction of monosodium glutamate (MSG).
The UK Food Standards Agency (FSA) detects ‘no significant change or discernible trends’ across many food categories for process contaminants acrylamide and furan.
Low-GI bakery specialist BreaDr wants to secure co-manufacturers to drive US expansion and hit annual sales of $20m within five years, its CEO says.
The Ebola Virus Disease (EVD) outbreak has threatened upcoming cereal harvests across Liberia, Sierra Leone and Guinea, says the Food and Agriculture Organization (FAO) as it issues a ‘grave food...
Organic seeds, spicy ingredients as well as organic versions of everyday meals are key trends, according to the company EHL Ingredients and a food marketing expert.
Mexican bread titan Grupo Bimbo and US cereal major General Mills have ranked on Forbes’ annual top 100 ‘most innovative’ companies list.
George Weston Foods’ Weston Milling will merge with AB Mauri Australia/New Zealand to form a large bakery ingredients business across the region.
Bakers can take simple steps to go green by switching to eco-friendly cleaning products and it's surprising it hasn't happened already, says the CEO of Green Endeavor.
Wine grape pomace can be used to increase the antioxidant and dietary fiber content in breads, muffins and brownies, find researchers.
Just over a year on from Cargill’s purchase of soluble wheat bran extract from health and nutrition firm Fugeia, the supplier is edging closer to commercializing the soluble dietary fiber...
Low-carb baked goods will soon hit mainstream as companies work to overcome formulation and processing challenges to industrialize products, says the founder of consultancy firm the Bakery Academy.
Aug. 5 marked the deadline for manufacturers making voluntary gluten-free label claims to ensure they meet the FDA’s definition of a gluten-free food (less than 20 parts per million of...
More than 800 job cuts have been proposed at 2 Sisters Food Group’s Gunstones bakery and Avana Bakeries, previously owned by 2 Sisters and now owned by Utopia Foods.
Hygiena has introduced a specific allergen test kit for the detection of gluten residue on surfaces.
Bimbo Bakeries USA (BBU) has renewed its multi-year soccer jersey sponsorship with Philadelphia Union in a deal rumored to be more than $11m.
Strategic partnerships with ingredients suppliers, not simple vendor contracts, will prove critical to the success of environmental programs like carbon emission reductions and sustainable sourcing, says a procurement expert....
Food companies can take a shortcut to innovation at Cargill's fully remodeled research center in Plymouth, MN.
The USDA has said global wheat supplies for 2014/15 will hit record highs, which is good news for stability but quality will be critical for industry, says an analyst.