Egg replacers have been around for years, acknowledges the entrepreneur who has persuaded everyone from Bill Gates to the co-founder of PayPal to part with some serious cash to fund...
General Mills has issued a voluntary recall on refrigerated Pillsbury iced cinnamon rolls due to risk of plastic contamination.
London’s US-style store chain Hummingbird Bakery is seeking firms interested in making Hummingbird branded ice cream, confectionery, and long shelf-life bakery.
Hot new trend? Not so new, says an Ohio baker who claims to have been making doughnut-croissant hybrids since 1991.
Quasar Automation has completed the development of its 3D vision and laser robot that is set to shake up the previously labor intensive manual operation of icing cakes.
Fueled by growing health concerns and new-found awareness of lactose intolerance among the consumers, India’s non-dairy toppings segment is growing in strength.
Mathematical sequencing created using algorithms will improve the efficiency of any bakery, a scientist says.
North America and Europe can learn a lot about cakes from Japan – a market that is significantly advanced in terms of innovation in the field, says cake machinery firm...
The US Food and Drug Administration (FDA) has been refused more time to enact the Food Safety Modernization Act (FSMA), signed into law by President Obama in January 2011.
Manufacturers need to be aware of the advances science and the imagination can bring together for innovative food packaging.
General Mills’ iconic home-cooking brand Betty Crocker is supporting same-sex marriages - a risky but smart move for an essentially conservative brand, an analyst says.
The US Food and Drug Administration is extending the comment period for four proposed food-safety manufacturing rules by 60 days, until mid-November.
A Minnesota-based firm making waves with anthocyanin-packed purple-corn ingredients says it has had significant interest from the snack food market, but is also talking to microbrewers, confectioners, and firms manufacturing...
Boulder Brands, the firm behind two of the biggest names in gluten-free, Udi’s and Glutino, is talking to one of America’s largest coffee chains, and one of its largest donut...
Increased consumer knowledge on fats has underpinned a raft of bakery new product development (NPD) making ‘no trans fat’ claims, an analyst says.
Europe is driving global bakery innovation ahead of the US, representing over half of all product launches for 2012. But what are some of the ‘most innovative’ products?
Europe is driving global bakery innovation ahead of the US, representing over half of all new product launches for 2012. But what are some of the ‘most innovative’ products?
Eating a junk-food filled diet during pregnancy may affect the development of brain pathways in developing babies, permanently altering responses to foods that are high in fat and sugar, say...
The azuki bean, also known as adzuki and aduki, is more commonly found in Japanese kitchens, yet has recently been creeping into the European culinary consciousness. With its high nutritional...
Digestion may impact the antioxidant potential of wholegrain cereals and more human studies are needed to confirm their true activity, according to research.
Hostess Brands may develop new cake lines with added fiber, wholegrain or even gluten-free variants and it's not afraid of competition, its president says.
Bunge’s award-winning functional shortening has allowed manufacturers of bakery products to boost the nutritional profile of formulations, but a surprise discovery has led to a new application: Microwave pizza.
Dunkin’ Brands has launched two products to cash in on celebrations surrounding the birth of the Royal baby.
There are no clear plans yet to lift Japan's ban on US western white wheat, a Japanese government official says following a meeting between its ministry and the USDA last...
Bimbo Bakeries USA (BBU) will rise to the challenge of increased market competition following the re-entry of Hostess Brands last week, its president says.