There’s a “macrodynamic shift” happening in how we eat as a culture, according to a report from The International Dairy-Deli-Bakery Association, and snacking has become a part of daily life....
Low energy sweeteners commonly used in diet sodas may help with weight loss, says a University of Bristol study, adding that confusion among consumers between sweeteners and sugar needs to be...
Renaissance Ingredients has developed a baker’s yeast it claims cuts the presence of carcinogen acrylamide in fried potato products by 70%.
The confectionery industry is growing, and with it the National Confectioners Association’s 2016 Sweets & Snacks Expo will grow as well.
A study claims that while snacks in schools are getting healthier, snack companies are still targeting children with unhealthy snacks.
US confectioners should ready themselves to declare percentage daily values for added sugars set at 10% of total calorie intake, which could be a regulatory requirement by 2018, says a...
An executive at Linde claims cryogenic freezing is allows cookie manufacturers to produce a more consistent product.
While many people have snacks, sugar and sodas pinned as the bad guys in the war against obesity, one recent study found little to no correlation between consumption of junk...
The chocolate market will exceed $26bn in the US by 2018, according to a recent report.
DuPont has launched a new enzyme, which the company said will help millers improve extraction rates, as well as save time and money.
Although Kellogg’s CEO was positive during the company’s Q3 2015 earnings call, cereal sales and net sales were both down.
One of DSM’s latest baking enzymes not only helps dough becomes more elastic; it can also work to replace an under-fire flour improver.
J&J Snack Foods has been ordered to pay millions in wages and damages after a labor violation.
The CEO of Puratos says an age-old ingredient of bread is key to future industry success.
Consumers want to experiment with what they eat, one bakery executive said, but they want to do it within the confines of familiarity.
Customization is the key to giving consumers what they want to see from the bakery industry, according to one industry consultant.
Omega-3 supplementation will make waves in the bakery and snacking industry, says Cargill's specialty seeds and oils chief.
Bakers can create better-tasting gluten-free breads that handle like wheat-based doughs by adding milk proteins, claims Arla's ingredients division.
Baker Perkins has reengineered its Tweedy dough mixers to ensure machines are thoroughly cleaned far quicker and easier for bakers.
The baking and snacks industry must explore innovations in grains to meet the challenges of a growing population, according to PepsiCo's global R&D head.
“Clean label” and “clear label” have been industry buzz terms in the bakery and snacks industries over the last few years, but is the commitment to going “clean” worth the...
A San Francisco-based company has developed a portable sensor that will alert users whether their food contains gluten within two minutes.
Christine Spliid was looking for a new healthy food business. On a trip to Asia, she found an off-kilter ingredient that worked perfectly: Crickets.
Cocoa extracts could help prevent Alzheimer’s disease and may eventually come in chocolate form, according to a leading neurology doctor.
Consumer trends are actively changing how food items are packaged, according to a report released at this year’s Pack Expo Las Vegas and Pharma Expo 2015.