Mexican bread titan Grupo Bimbo and US cereal major General Mills have ranked on Forbes’ annual top 100 ‘most innovative’ companies list.
George Weston Foods’ Weston Milling will merge with AB Mauri Australia/New Zealand to form a large bakery ingredients business across the region.
Bakers can take simple steps to go green by switching to eco-friendly cleaning products and it's surprising it hasn't happened already, says the CEO of Green Endeavor.
A diet of ‘junk food’ not only increases weight gain, but could also lead to changes in food preference that include a loss of appetite for a balanced diet, according...
Wine grape pomace can be used to increase the antioxidant and dietary fiber content in breads, muffins and brownies, find researchers.
The annual Mooncake Festival celebrated in China and Vietnam is by far the biggest event for cake manufacturers in the region, says an analyst.
Just over a year on from Cargill’s purchase of soluble wheat bran extract from health and nutrition firm Fugeia, the supplier is edging closer to commercializing the soluble dietary fiber...
Low-carb baked goods will soon hit mainstream as companies work to overcome formulation and processing challenges to industrialize products, says the founder of consultancy firm the Bakery Academy.
Hygiena has introduced a specific allergen test kit for the detection of gluten residue on surfaces.
Bimbo Bakeries USA (BBU) has renewed its multi-year soccer jersey sponsorship with Philadelphia Union in a deal rumored to be more than $11m.
Pork Farms Group has bought Kerry Foods’s chilled savoury pastry factories at Poole, Dorset, and Spalding in Lincolnshire for an undisclosed sum.
The USDA has said global wheat supplies for 2014/15 will hit record highs, which is good news for stability but quality will be critical for industry, says an analyst.
Scandinavian frozen free-from player Fria expands into Ireland as part of its ongoing European growth strategy.
China will become the world’s second most valuable bakery and cereals market by 2018, and understanding lifestyles will be key to capitalizing on this growth, says Canadean.
Excess moisture and cooler weather has reduced protein levels in Canada winter wheat and hit cereal crop volumes, says the executive director of Winter Cereals Canada.
Gluten-free EU labeling laws now fall under the Food Information for Consumers (FIC) regulation – a shift that will help push the category into mainstream food, says the CEO of...
The number of UK consumers baking at home fell by 8% this year – a drop likely sparked by fears around sugar but one that could be remedied with stevia,...
A test method pioneered by Irish diagnostic technology company Megazyme International has become the global method of choice for ensuring dietary fibre content is not 'double counted' on nutritional labels. ...
Manufacturers have just under a week to ensure gluten-free products comply with FDA regulation.
Rules on gluten-free labeling have been published under the EU Food Information to Consumers (FIC) regulation, and there are some important changes for the future, says the Association of European...
The Nutrition Facts Panel overhaul could fuel more micronutrient fortification in baked goods, helping the balancing act between sodium and nutrients, says the American Bakers Association (ABA).
Pecans are not top of mind for US manufacturers and ingredient players but the antioxidant-rich nuts can move way beyond the famous pie, says the head of Georgia’s Center for...
Artisan specialist Bridor USA Inc. will expand its Vineland plant to drive more European-style products into the US market, says its CEO.
Baked goods that meet specific nutrient needs, food intolerances or strict diets and still taste good are easy to develop, a review suggests.
The gluten-free boom has sparked incentive to innovate in functional flours, says the president of food consultancy firm Best Vantage.