Fritsch is working on a filling machine that can pump stiff product like beans into baked goods; a development that could boost sales by 10-15%, its technical head says.
The gluten-free industry must improve availability, quality and cost of products in light of a fourfold increase in UK celiac diagnosis over the past two decades, says the CEO of...
Taste, performance and nutrition will always be the biggest drivers in flour innovation, says Bay State Milling’s director of product marketing.
Keeping up with consumer change, hunting out talent to align with trends and reacting strategically to global crises has to be top of the agenda, three bakery CEOs say.
Nanotechnology to deliver nutrients or flavors into bakery remains nascent, but that will change over the next decade, says RNI Conseil’s scientific and regulatory affairs senior consultant.
Genetic modification (GM) of wheat genes to ‘silence’ protein fractions toxic to those with celiac disease holds promise for cereal development, researchers say.
Political instability in the Ukraine has reinforced the UK’s need to increase its own food security and production, National Farmers Union (NFU) president Meurig Raymond has warned.
Cargill has obtained approval for the use of sunflower lecithin in Japan, which until now had been the only country in the world where the additive had not previously been...
Non-stick coating bakeware specialist FBS Prestige has seen phenomenal demand from the Middle East as the country’s bakery sector evolves, its CEO and chairman says.
Understanding consumer expectations and respecting these, combined with a boldness to draw inspiration from new areas is the perfect mix for successful innovation, say experts.
Organic and natural products giant Hain Celestial has acquired Rudi's Organic Bakery from Charterhouse Equity Partners in a $61.3m deal.
Image analysis could be a effective way to determine quality loss in storage compared to visual inspection, according to researchers.
A court has ruled Puerto Rico bakery Los Genuinos must halt production after the US FDA found it had failed to address unsanitary conditions and labeling violations.
Industry will meet with scientists next week in Vienna to start discussions on the future of pan-European whole grain labeling, but it’s likely to take more than one year to...
There are just two weeks to go until FoodNavigator’s live (and hopefully very lively) online debate on one of the hottest trends in food development: gluten-free.
Greece must recover aid given to cereal producers and agricultural cooperatives in 2008, the European Union’s General Court has ruled.
French patisserie specialist Brioche Pasquier has commenced work on its first UK bakery site; set to strengthen the company’s presence in the market, according its CEO.
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.