Brazil from other markets as opportunities lie across all age groups for snacks, cereal and bakery, although motivators remain different, says Canadean.
The quality of baked goods made with ancient grains and pseudo-cereals can be improved with better fermentation technologies, say researchers.
A new EFSA approval opens the door for bakers to enrich bread with vitamin D2 amid pan-European deficiencies.
Bright Blue Foods aims to cut 57 jobs as it closes its Manchester bakery, which makes slab, loaf and Christmas cake, and shift production to other sites to improve efficiency.
The ambient bakery sector in the UK has been devoid of any innovation over the past few years and Bright Blue Foods is eager to change that, its CEO says.
Bakery products that promise satiety and contain natural sweeteners have huge growth potential as consumers consider healthy eating more holistically, says Leatherhead Food Research.
The idea that wheat causes obesity or sickness has been rubbished by scientists conducting a review.
Gluten-free major Genuis is suitably busy with an ambitious international expansion plan as it moves into the United Arab Emirates (UAE), its commercial director says.
Air Products has launched a ‘top injection’ of its liquid nitrogen refrigerant, Freshline LIN-IS, for sensitive products like dough.
Semi-solid vegetable oils created using low-calorie sugars such as mannitol and sorbitol dioctanoates could provide alternatives to trans- and saturated fats, according to new research.
Australian food major Goodman Fielder has announced that it has sold its biscuits business to Green’s Food Holdings, a move in line with its strategy over the last two years...
Trans fats have been discussed for nearly two decades rendering the FDA’s extended comment period trivial in the grand scheme of things, says the innovation insights director at Datamonitor Consumer....
Tunisia, Iran, Serbia and Indonesia hold great promise for dry dessert mixes given that these markets have less chilled and frozen storage, an analyst says.
Industry stakeholders have called for extra time to file comments on the GRAS status of partially hydrogenated oils (PHOs), prompting the FDA to extend the deadline.
Kellogg’s new frozen breakfast products are mess-free, on-the-go options that will attract today’s busy consumer, an analyst says.
Grupo Bimbo has developed a process that uses flavored fats to laminate pastry layers, enabling the end product to be toasted without flavor loss.
The patisserie world has not fully tapped into vibrant colors but should, a manager at Pidy says.
Maltitol, isomalt and sorbitol can successfully replace sugar in muffins without any drastic changes to batter properties, finds research.
'Christmas and cakes: an Italian combo thanks to “pandoro”, the traditional Christmas cake which accompanies Italian consumers throughout the holidays together with the Milanese cake “panettone”.
Use of functional ingredients and co-branding is needed if dessert mixes are to serve a “lost generation” who want to bake but can’t, says an analyst.
Strong global wheat stocks and weaker prices have given bakers breathing space to innovate and manufacturers should continue investing in R&D in 2014 too, a commodities analyst says.
Out of 24 applications, only six baked goods received Protected Geographical Indication (PGI) status this year from the European Commission with the rest yet to be processed.
Hostess Brands could move beyond the US as strong interest from around the world has the potential to spark partnerships, its president says.
Tereos Syral says despite innovations within the bakery sector, guilt associated with these products must be overcome to ensure growth.
Bright Blue Foods, formerly McCambridge Foods’ cake business, is investing millions in its facilities in Poland and Blackburn, having secured new funding and renamed itself, according to ceo Andrew Johnson.