Park Cakes has rejected claims by the Bakers’ Food and Allied Workers Union (BFAWU) that its success in winning a multi-million pound contract from Marks & Spencer (M&S) was driving...
Restructuring or repositioning ingredients is the future of salt, fat and sugar reduction in bakery, but these methods are being held back by a fear of the unknown, says Leatherhead’s...
Natural and organic products giant Hain Celestial says it expects to “see pricing actions across the industry based on the California drought”.
The Real Good Food Company (RGFC) has appointed former British Sugar boss Gino De Jaegher as its new chief operating officer, effective immediately.
Reducing salt, sugar or fat in baked goods will always mean compromises so it’s important to ensure these concessions are minimal, says Leatherhead’s formulation expert.
AarhusKarlshamn (AAK), the Sweden-based oils and fat producer, has reported a 12% increase in operating profit in the fourth quarter (Q2), driven by recovery in its chocolate and confectionery fats...
Bakers need to start thinking about concepts, packaging and branding ahead of formulation – like consumer packaged goods firms, says Nielsen’s bakery expert.
Cake and bread bakery goods manufacturer Finsbury Food Group predicts profit will be in line with market expectations in the first half of its current financial year, ended December 28 2013.
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.