Cupcakes to flapjacks firm Fabulous Bakin’ Boys (FBB) fell into administration after overspending on equipment and taking its eye off brand investment, according to new md Richard Cooper.
Bringing Twinkies, Ding Dongs, Cup Cakes et al. back to market was no easy task as it involved expanding and innovating fast, the president of Hostess Brands says.
100 jobs have been saved at Fabulous Bakin’ Boys as Dutch bakery business Daelmans Group rescued the struggling firm from administration.
General Mills has filed a patent to lower the trans fatty acid and saturated fat content in dough shortenings using a blend of non-tropical oils and hard stock fat.
A protein that could help fight celiac disease gut symptoms may struggle to overcome strict EU rules on genetically modified organisms, says the research director of the institute behind the...
Pidy has developed a line of gluten-free and dairy-free pastry cups for UK bakery manufacturers.
What is the future of food? Simple communication of complex advances will be crucial, as well as picking up the pace amid a global population boom to feed the world...
AarhusKarlshamn (AAK) will acquire Belgium bakery fats specialist CSM Benelux to drive strength in its bakery supplies business, its European president says.
The human protein elafin could be delivered into the gut using a probiotic bacterium to reduce the inflammatory reaction typical of celiac disease, researchers suggest.
The Middle East gluten-free market is nascent but brimming with potential thanks to a young and wealthy consumer base increasingly interested in health and wellness, market experts say.
There are large supplies of cereal and record trade levels set for 2014, but world wheat production will drop by 2%, according to the Food and Agriculture Organization (FAO).
Systech Illinois, which makes gas analysis instruments, has partnered with Ultrapharm gluten-free bakery to monitor its modified atmosphere packs (MAP).
Baking with algorithmic software can help minimize mistakes as busy bakers work to broaden portfolios, according to developer PreciBake.
Flexible bakery lines and equipment must always consider sanitation because these issues have converged, says the head of the Bakery, Equipment, Manufacturers and Allieds (BEMA) Association.
Scandinavian frozen free-from major Fria will ramp up its UK presence over 2014, focusing on major retailers in particular, its export manager says.
Continued unrest in the Ukraine – the breadbasket of Europe – could cause the country's wheat prices to rise and harm exports, warn analysts.
Sourcing certified sugar is not top of mind for US bakers but it should be, says Fair Trade USA.
There are tasty growth prospects for dessert mixes and refrigerated dough with the rise of home baking, says General Mills’ baking head.
Sweet potato should be seriously considered by cookie makers looking to tap into better-for-you indulgence, says a Datamonitor researcher.
American bakers either bake from scratch or buy pre-prepared, but in Europe there’s more demand for a convenience middle ground, says Dawn Foods.
Revoking the GRAS status of partially hydrogenated oils (PHOs) in a bid to crack down on artificial trans fats is like using a sledgehammer to crack a nut, says the...
Replacing modern wheat with Kamut International’s trademarked ancient wheat in the diet may reduce symptoms of irritable bowel syndrome (IBS), finds research.
Sugar – at least in excess – has been blamed for everything from heart disease to obesity and cancers in recent months. But is it as bad as all that?
Alginate gel-in-oil emulsions can be used to half the fat content of cakes and biscuits, according to research from Campden BRI.
The World Cup may well place Brazil in a global spotlight, but the world should see that the country has more to offer than football, carnivals and samba, according to...