The explosive shift towards co-manufacturing in bakery and snacks presents challenges for equipment suppliers because of a greater need for interchangeable lines, says Kliklok-Woodman (KW).
UK wheat production had a strong year that should spark a gradual shift back to local sourcing, says the Department for Food & Rural Affairs (DEFRA) as it published its...
Gluten-free oat specialist Glebe Farm Foods is investing £5-10m ($8-15m) in a second oat mill to keep up with UK demand and assist expansion into European markets.
Ravenwood Packaging has expanded into the fresh produce and bakery sector, replacing traditional labels that carry backing paper with linerless ones.
A critical new understanding of the disease cycle of a wheat virus will help farmers around the world protect their wheat crops from a devastating disease and major yield losses.
Changes to European labelling laws meaning the specific source of vegetable oil must be declared on pack could drive more food manufacturers to certified sustainable palm oil, according to one...
Gluten-free microwaveable muffins plug a market gap where major food firms are slow to innovate, claims a start-up looking to upscale its muffin pot concept.
The Finnish Food Safety Authority Evira has introduced a method to better define the constituent parts of dietary fibre in foods.
The European Commission has approved Benexia chia oil as a novel food for use in food supplements and in place of other plant fats and oils in foods and drink...
High-protein cookies will continue to soar in the mass market, says the president of Lenny & Larry’s as the company plans more US roll-outs in mass stores.
The bakery, snack and cereal sector is vast - driven by millions of dynamic individuals across the globe. But do you or a colleague have what it takes to be...
Developments in oil-based emulsions could tackle flavor and texture problems associated with fat reduction in baked goods and snacks, say experts.
Bakery is the most challenging sector for fat replacement because of its processing complexity, say three global ingredient majors.
Reduced-fat remains high on the agenda for manufacturers, but what options are out there and what do consumers really want?
Manufacturers need to consider texture, sound and visuals when developing reduced-fat products because consumer expectations stretch far beyond taste, says Datamonitor Consumer.
Members of the European Parliament (MEPs) have voted to allow individual countries within the EU to ban the cultivation of genetically modified food crops on their soil, even if the...
Cargill Foods has launched a commercial operation for METNA (Middle East, Turkey & North Africa) to operate under one business sector.
Past celiac research has focused on gluten wheat proteins as the cause of reactions, but researchers say there may be other non-gluten proteins in wheat also to blame.
Food safety is important for bakers but use of technology is behind the curve and more could be done, says a technical expert.
Ilapak has announced plans to build an 80,000sq ft production facility in North West Arkansas, starting operations in January 2016.
To successfully innovate you need a strong process underpinned by capacity, capability and capital, says an R&D expert.
Baking muffins with yogurt can add a functional and nutritional punch while tapping into an explosive global trend, says a Datamonitor researcher.
Flax and chia in seed and gel form can be used in muffins, cleaning up labels and adding nutritional punch, says Bay State Milling.
UK consumers are interested in healthier baked goods high in fiber but low in sugar and calories, particularly high-fiber white bread, according to a survey.
While replacing saturated fats with polyunsaturated fats may have no influence on overall weight, it may improve cholesterol and other markers of heart health, say researchers.