Nestlé has filed a patent on a recipe and process to increase crispiness in China’s traditional sweet pastry Sachima to draw in younger consumers.
Pulse flours could provide a plant-based protein boost for baked goods, snacks and pasta – tapping into growing demand for non-animal-derived protein, says Ingredion.
Glanbia Nutritionals is launching a new line of non-GMO, gluten-free plant-based protein crisps and powders derived from ancient grains, flax and chia that can be used in everything from beverages...
Warburtons is heavily focused on improving gluten-free product availability, particularly in free-from sections which tend to be lower down the priority list for busy retailers, says its free-from director.
The European Commission has launched an inquiry to determine whether Denmark’s short-lived ‘fat tax’ constituted illegal state aid for manufacturers who did not have the tax levied on their products....
At the recent International Production and Processing Expo, Bemis North America extended a 4D hand to brand owners seeking packaging to help differentiate their products.
Consumers are in and out of convenience stores in less than three minutes, so it’s a big challenge to develop and place products that meet their needs, says the category...
Dutch baking ingredient supplier Zeelandia says its new joint venture with Fine Organics in India will primarily target the nation's growing market for Western-style breads and pastries.
The number of children aged over two years diagnosed with coeliac disease in the UK has nearly tripled in the last two decades, but those from lower socioeconomic backgrounds are...
General Mills has filed a patent for whole grain pancake and waffle batters that use a blend of wheat, brown rice and millet flours.
Real Good Food has snapped up cake decoration specialist Rainbow Dust Colours for £4m ($6m) to edge further into the growing global sugar-craft category, its marketing head says.
Weston Foods subsidiary Maplehurst Bakeries will acquire decorated cake manufacturer Creative Occasions.
Massive predicted durum wheat losses have driven German firm to research alternative formulation options for pasta manufacturers.
Lutein-enriched bakery products hold promise, particularly muffins and cookies where bioavailability is strong, say researchers.
Police have launched an investigation into a Californian bakery that was shut down after bread containing drugs sickened more than 30 consumers.
The start-up explosion in bakery, cereal and snacks will continue as online shopping booms and consumers seek out the extraordinary, says Mintel.
Grupo Bimbo’s acquisition of Saputo Bakery is a surprise because the Canadian packaged cake firm is unprofitable and struggling, says Euromonitor International.
General Mills will continue its cost-saving program across the US and Canada with further plant closures, announcing the shutdown of two Pillsbury production sites.
Company executives, research experts and industry advocates are among those in our top 10 battling to be crowned BakeryandSnacks’ 2014 ‘Personality of the Year’.
An outbreak of Hepatitis A (HA) in Germany was caused by a bakery worker who contaminated products while packing and selling them, according to a report.
Ready-to-eat grain-based dessert manufacturers in the US must do more to reformulate cakes, donuts, pastries, pies and cookies because there has been little change between 2005 and 2012, researchers warn.
A Premier Foods engineer has received a significant amount in compensation after he was left with life-changing injuries following a devastating accident at its Moreton cake factory.
The steer away from carbs will continue into 2015 but if industry is clever, the shift presents plenty of opportunities, says a healthy foods expert.
Marketing insight from Frito-Lay, snacking trends for the future and wheat science were just a handful of the best-read stories on BakeryandSnacks for 2014.
Grupo Bimbo has bought Saputo Bakery via its Canadian subsidiary Canada Bread for C$120m ($103m).