Knowledge on gluten-free product development must improve because the bar on quality is higher than ever, says a technical specialist at Ingredion.
Bakers should consider slashing salt content before turning to sodium alternatives, says the VP of technical service at Flowers Foods.
Finsbury Food Group, the cake, bread and bakery goods manufacturer, has acquired the Fletchers Group of Bakeries for £56M from private equity owner Vision Capital.
The EU cereal harvest will hit record levels this year, driving higher than average exports, says the European Commission (EC).
Consumer demand for healthier products will push the UK's gluten-free (GF) food manufacturers to make further reductions to the fat, sugar and salt content of their foods, industry experts have...
New research led by Du Pont Industrial Biosciences concludes that enzyme technology currently used with maize and wheat could be applied far more widely to cassava root starch to produce...
Romer Labs gluten G12 rapid tests have received AOAC approval to ensure that food producers meet the necessary standards and requirements.
Bakery companies must have global strategies but act locally to solve consumer problems such as carb concerns and free from needs, says the innovation head of General Mills’ global bakery...
Four Asian markets have now approved Ganeden Biotech’s GanedenBC30 for use as an ingredient in food and beverage fortification.
The cereal and grain science community must think ahead in order to remain relevant and overcome challenges amid huge change, says the president of AACC International.
Who buys gluten-free and what motivates purchases in the sector?
The UK’s Food Standards Agency (FSA) has begun testing for the presence of soy in wheat flour mills across the country.
Sales of packaged bakery products have been sluggish for years as shoppers have shifted their focus from the center of the store to the perimeter, but there are pockets of...
Reformulation is not the sole solution to obesity, as health-conscious consumers could be increasing their calorie consumption by choosing low-sugar or low-fat products, according to research from AB Sugar.
With a growing pressure to reduce fats in baking scientists look at novel means of structuring fats and cite waxes oleogels and emulsions as potential alternatives, but this will depend on...
Young Chinese consumers have adopted global ideals around health and sustainability, driving a cosmopolitan edge to the country’s traditional Mooncake Festival, Euromonitor says.
Having completed a review of RSPO, Gary Paoli of Daemeter Consulting outlines how the sustainable palm oil certifier has fared in addressing key market demands.
Asda has pledged to stock eight staple gluten-free products across all of its UK stores; a commitment that should spark innovation and encourage new players into the market, says Coeliac...
Bakeries are being forced to shrink the size of their sweet products, as weight-conscious consumers demand better quality desserts with less sugar and fewer calories.
Flowers Foods is open-minded on the lookout for future acquisition opportunities and is committed to driving its portfolio into new US markets, its CEO says.
A Taiwanese food company has been handed a severe fine for selling lard made from cooking oil that had been recycled from kitchen waste and grease from leather processing plants.
People can become addicted to the process of eating but not to consuming specific foods like those high in sugar or fat, according to research.
Exposure of food industry workers to flour has been found to be main cause of occupational asthma in France, according to new research.
Premier Foods has put £10m ($16m) behind a multi-media promotional Mr Kipling campaign, just months after committing £20m ($32m) for a snack pack production line.
The secret to successful innovation is about taking risks, being open to failure and trying again, says the vice president of innovation at Grupo Bimbo.