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.
Bakery business will surge following SojaProtein’s multi-million project to restart full fat enzyme-active flour production, along with an increased focus on gluten-free assurances, its food program head says.
Australian supermarket major Coles must pay A$2.5m in penalties over false and misleading ‘fresh’ claims on its par-baked products, a federal court has ruled.
A gluten-free diet is the only possible treatment for those with coeliac disease – so whose responsibility is it to increase affordability, availability and awareness? FoodNavigator asked experts for their views....
Brazil’s biscuit, pasta and industrial cake and bread industry has seen annual sales increase 11.5% to BRL 32.20bn ($10.56bn), up from BRL 28.88bn in 2013, announced the leading trade association...
The future of in-store bakery is about being closer to the consumer, says Mono Equipment who has developed an easier rack system for baking front-of-house.
Industry should be more pro-active in encouraging consumers to seek a diagnosis of coeliac disease before switching to a gluten-free diet, says Euromonitor contributing analyst Simone Baroke.
The bakery sector is innovating and energized so it’s important equipment suppliers stay engaged, says the president and CEO of BEMA (Bakery Equipment Manufacturers and Allieds).
Sourdough is becoming increasingly popular in baking because of its versatility and ability to enhance flavor and texture as well as lengthen shelf life, says a food technologist.
The world’s first DNA map of global wheat varieties will give unprecedented knowledge on genetic characteristics, helping breeders to innovate faster, says a Kansas State University plant pathology scientist.
Gluten-free bread can be enhanced with amino acid and sugar pairs ahead of baking to improve aroma in the final product, researchers find.
Prepackaged bread could be hit harder as underperformers are squeezed off supermarket shelves, according to Mintel.
White bread fortified with antioxidant-rich onion skins presents promise in preventing onset and spread of gastric cancer cells, researchers claim.
Equipment suppliers have opportunities to develop smart and safe machines as major food firms move into Africa, says the head of Danish Food Tech Group.
Joint ventures are key to strengthening presence in new markets and developing on-trend products, say Zeelandia executives.
While retail sales of packaged bread have been pretty sluggish in recent years, one company that’s bucking the trend is Oregon-based Dave’s Killer Bread.
A ‘perfect storm’ of cultural, culinary and demographic trends has led to a stubborn weakness in breakfast cereal sales in countries like America, with all-day snacking replacing sit-down meals and...
While ‘legacy’ food and beverage brands are laser focused on price, promotion and placement, no amount of financial clout or merchandising wizardry can mask the fact that smaller, sexier, more...
Protein fortification is here to stay, says Canadean - but analyst Kirsty Nolan warns that brands should resist the impulse to simply add it to everything and commoditize the ingredient.
General Mills has filed an international patent application to protect an invention that uses ‘fat particles’ to distribute sodium in localized concentrations in dough or bakery products, allowing it to...
Pressure to launch new products that meet consumers’ rapidly shifting interest in natural and organic foods and beverages from conventional products is reducing the time manufacturers have to distinguish between...