Arla Foods Ingredients is showcasing a new high-protein snack cake mix that the company hopes can take advantage of the 'snackification' trend.
Sunbelt Bakery has launched a protein-based bar without preservatives and containing 6 g of protein that it hopes will compete with the likes of General Mills' Nature Valley protein bar...
Changing the consumer mindset is essential to bringing shoppers back into the center aisles, according to a Euromonitor analyst.
BakeryandSnacks, the leading global trade publication for manufacturers in the bakery, snacks and cereal is seeking a new editor to take it to the next level.
Bread has seen a drop in popularity across developed countries due to health concerns, but pastries and cakes offer manufacturers a silver lining, according to a Euromonitor analyst.
Consumers are moving toward healthier options such as breakfast biscuits and away from sweet in the UK biscuits and cake market, according to a report from Key Note.
Consumption of refined carbohydrates, like refined grains and added sugars, significantly increases the odds of depression among postmenopausal women, researchers claim.
Campden BRI has received formal approval as a Centre of Excellence for Food Science and an Industry Specialist in Bakery, by the National Skills Academy (NSA).
The global savory snacks market pulled in $93bn in 2014 alone, but what is trending and where is the market potential for future growth?
Saturated fats are not associated with an increased risk of death, heart disease, stroke, or type 2 diabetes, says a new study published in the BMJ.
Singapore-based Olam’s $1.3bn acquisition of Archer Daniels Midland’s global cocoa business has hit a bump in the road, according to U.S. Securities and Exchange Commission filings.
Chia mucilage gel can be used to directly replace vegetable fat in pound cakes without impacting texture or color, researchers have found.
Gluten-free product launches accounted for 10% of new food products globally, which was partly due to better labelling rules, new data from Innova Market Insights has shown.
The National Confectioners Association (NCA) is pushing for Australia to be allowed to export more sugar to the US under the Trans Pacific Partnership (TPP) as it decries plans to...
Swedish ingredients firm Bayn Europe has packed dietary fibers into its marzipan sugar replacer to add a valuable health twist, its developer says.
The European Commission should stop dragging its feet over its awaited trans fat report – and explain why it is already over six months overdue, says Socialist MEP.
Speaking to FoodNavigator-USA at the 2015 IFT show, MycoTechnology CEO Alan Hahn recalls the moment his team discovered that mushroom mycelium (roots) could virtually eliminate the gluten in wheat and...
While celiacs – by necessity – are pretty clued up about gluten, most Americans are less well-informed, with a sizable number erroneously believing rice and potatoes contain gluten, according to a...
If iron flour fortification is to work sources and levels approved by the World Health Organisation (WHO) are required and actual consumption must be considered, says food fortification expert.
Corbion Caravan has developed two ingredients that can replace powdered and whole eggs in baked goods at a time when manufacturers have been stung by sharp prices caused by the...
California provides 83% of the world’s almonds, but drought is affecting supply. FoodNavigator spoke to the Almond Board of California about how the industry is tackling water shortages – and...
ADM deZaan claims its newly launched dark cocoa powder is the first of its kind to be alkaline free, meeting the chocolate industry's demand for clean label ingredients.
Hostess Brands has turned down buy-out and initial public offering (IPO) proposals as it believes it can continue to strengthen its brands.
More bakers could source more EU wheat as a strengthening dollar and uncertain weather conditions in the US make prices more competitive, says a grains expert.
Canadian supplier Dealers Ingredients plans to debut its Profi one-stop solution for vegetarian protein and fiber fortification at the upcoming Institute of Food Technologists (IFT) trade show in Chicago....