Certain strains of lactic acid bacteria can increase the shelf life of bread by up to four days, according to a recent study.
A survey of over 1,000 consumers in the UK and Spain has helped German ingredients giant BENEO join the dots between its EFSA-approved stool frequency health claim on paper and...
BakeryandSnacks readers could be forgiven for not knowing what dakos is.
To date 75 countries globally have implemented mandatory fortification programmes for folic acid with the aim of preventing neural tube defects (NTDs) in babies. Yet despite growing calls from NGOs, health...
Tortilla and corn flour supplier Gruma – owner of brands including Mission and Guerrero – has reported a 17% year on year hike in net sales in the first quarter of 2016.
BakeryAndSnacks was in Birmingham, UK, this week, where a host of trade shows offered the chance to check out the latest innovations in bakery and snacking.
General Mills is to sell its Argentina bakery and foodservice business to Grupo Bimbo.
UAE supermarkets Spinneys and Waitrose will now stock Dubai start-up Gulf Bagel Factory’s bagels, adding to the firm’s current distribution through Carrefour and food service outlets.
Hovis boss Martyn Wilks is retiring from the UK bakery giant – just under a year after coming on board.
Activity by the Food and Agriculture Organization of the United Nation (FAO) and partner groups is being ramped up to combat the threat of wheat rusts.
Some of Britain’s biggest bread brands have colorful and fascinating histories stretching back more than a century.
Netherlands-based Enzymes supplier DSM has developed a new glucose oxidase for bakeries to improve the stability of products during fermentation.
Flowers Foods has unveiled its plans to drive incremental growth through the roll-out of organic brand Dave's Killer Bread across the US this month.
Start-up EQUInom has secured financing for a seed breeding program that it says might help food businesses cheaply and efficiently develop products such as more nutritious breakfast cereal.
The Engineering and Physical Sciences Research Council (EPSRC) has partnered with the Knowledge Transfer Network (KTN UK) to promote Additive Manufacturing (AM) in the food industry.
King’s Hawaiian has vowed to continue to “vigorously protect” its brand after last month reaching its third lawsuit settlement over packaging designs.
New research could help debunk the commonly held belief that bread or other grain-based foods contribute to obesity or are too low in nutrients to justify the calories.
Saudi Arabian food and drink business Almarai has reported a surge in profits from its bakery division, while increased costs have hit profits from its dairy business.
Baking ingredients supplier DeutscheBack is increasing its presence and capacities in Latin America and China to meet growing demand.
UK supermarket chain Sainsbury’s is axing its Brand Match pricing scheme in favor of an everyday low pricing policy.
Global cereals supply is set to be the third highest on record in 2016/17, according to the Food and Agriculture Organization of the United Nations (FAO), but down on last season.
Supermarket chain Marks & Spencer is backing a charity campaign to raise awareness of celiac disease.
A low-carbohydrate, gluten free bread created by food developers TOP bv is set to go into production through Dutch manufacturer Bakery Wiltink.
Consumers are reducing the range of products they snack on, according to the authors of a new report on UK snacking habits.
They are still niche – and not cheap to work with – but sprouted grains are set to continue to grow in importance to the snacks industry.