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.
Gluten-free manufacturers should develop products according to metabolic disorders common among celiacs; improving the nutritional profile and lowering glycemic load, says a nutrition expert.
Givaudan has developed a compound blend that creates an acceptable umami impression in food and beverages, enabling elimination or reduction of monosodium glutamate (MSG).
The US Food and Drug Administration (FDA) initiated the recall of La Orocoveña Biscuit cakes following an inspection that found the company had not labeled milk, soy and wheat contents....
Low-GI bakery specialist BreaDr wants to secure co-manufacturers to drive US expansion and hit annual sales of $20m within five years, its CEO says.
The Ebola Virus Disease (EVD) outbreak has threatened upcoming cereal harvests across Liberia, Sierra Leone and Guinea, says the Food and Agriculture Organization (FAO) as it issues a ‘grave food...
Kellogg has bid for a 51% stake in Egyptian biscuit and breakfast cereal firm BiscoMisr, according to a filing in Egypt’s stock exchange – a move which would makes sense,...
Organic seeds, spicy ingredients as well as organic versions of everyday meals are key trends, according to the company EHL Ingredients and a food marketing expert.
UK home baking declined in value by 3.2% for the first half of 2014 and will continue on a downward trend for some time, says IRI.
Mexican bread titan Grupo Bimbo and US cereal major General Mills have ranked on Forbes’ annual top 100 ‘most innovative’ companies list.