Whole grain foods should be promoted for health – but the term needs a standard definition to encourage innovation among food companies, say nutrition researchers.
Bakery and snack makers have welcomed the FDA’s three-year period to remove partially hydrogenated oils (PHOs) but have criticized its strategy to revoke GRAS (generally recognized as safe) status.
Hundreds of workers at 2 Sisters Food Group’s Gunstones bakery in Sheffield took part in a 48-hour strike this week, with a further 48-hour walk out planned for next month.
Finsbury Food Group has completed its acquisition of foodservice supplier Johnstone’s Just Desserts, saving 150 jobs at the firm, after buying the business out of administration.
Manufacturers can expect a stable few months on the commodities front with no reason for corn and wheat price increases, subject to weather conditions remaining favorable, says Rabobank.
Coffee vending machines are evolving: mobile payments, the offer of complementing snacks, and even machines with facial recognition software are innovations helping boost consumer confidence, according to Douwe Egberts Professional.
Inaccurate home testing and self-diagnosis is leading to unnecessarily restrictive diets and malnutrition, says a report claiming to make sense of allergies.
Organic breakfast products are an easy and affordable way to dip a toe in organic, the Soil Association says.
General Mills has filed a patent on a method to regulate the reaction rate of leavening agents in packaged dough using ions, enabling bakers to use less leaveners which are...
The arrival of egg products from The Netherlands “may make up for about 10% of the supply that’s been lost due to the impact of the avian influenza” in the...
Hostess Brands could see global expansion of Twinkies, Donnettes et al. and an extremely strong bakery player emerge if a buyout transpires, analysts say.
The European Food Safety Authority (EFSA) has published its final opinion on acrylamide in food, reconfirming previous evaluations that it increases the risk of developing cancer for consumers in all...
Grupo Bimbo, Flowers Foods, Post and Aryzta have all been touted as suitors in the rumored $2bn Hostess Brands sell-out, but who is best-suited to take on the infamous Twinkie?
PepsiCo, ADM, Mondelez and DuPont have some of the highest-paid female CEOs in the world, according to a joint study by executive compensation data firm Equilar and The Associated Press.
The Real Good Food Company will focus on growth, partly through acquisitions, following the sale of its sugar subsidiary Napier Brown business, according to boss Pieter Totté.
Mekitec has helped an expanding US-based bakery deal with increased demand.
Bakers and other big users of eggs could face major supply shortages if the government does not act quickly to allow temporary imports from more egg-producing countries, claims the American...
Some 98% of diagnosed celiacs believe free-from products are too expensive and 84% say choice is limited, according to a survey from Cambridge Market Research.
More than four out of 10 (43%) American infants aged 12-23 months eat cookies, cakes or pastries on any given day; almost a third (32%) eat chips, popcorn or pretzels;...
Egyptian bakery manufacturer Edita has embarked on an aggressive regional expansion drive across the Middle East and North Africa after acquiring the rights to Hostess Brands’ Hoho’s, Twinkies and Tiger...
European Project, TRADEIT, hosted a Food Packaging Brokerage event during Hispack 2015 and BTA, (Barcelona Tecnologias de la Alimentacion), food technology fair, in Barcelona last week (April 23-24).
‘The bakery sector is extremely broad, covering anything from ingredients, mixes and blends to bread, rolls, cakes and pre-made snack foods.
The UK needs more whole grain products and daily intake recommendations to drive consumption up to healthy levels, says an expert.
Bakers must make crucial food safety step changes beyond the oven, particularly with implementation of the US Food Safety Modernization Act (FSMA) ongoing, warns a food safety specialist.
Bakery business will surge following SojaProtein’s multi-million project to restart full fat enzyme-active flour production, along with an increased focus on gluten-free assurances, its food program head says.