Food firms should work harder to cut and communicate sugar content in their products, according to seven in 10 consumers responding to a survey by market analyst Mintel.
The gluten-free oat category remains fairly nascent but as the market matures, competition will heat up significantly, says the marketing head of Mornflake.
Argentinian researchers say a snack they have developed using green apples and novel carbohydrate isomalt may be useful for weight control due to its sustained energy release.
Bakery manufacturers should list existing micronutrients such as iron and potassium on pack for an easy health win, says a bakery consultant.
Kerry Group’s decision to sell its business-to-consumer Australian bakery is part of a strategy to re-focus on core B2B work, its corporate affairs director says.
Kerry Group is in advanced discussions to sell its €160m ($181.28m) Australian bakery business Pinnacle, the company says.
The World Health Organisation (WHO) has unveiled its nutrient profiling tool to restrict the marketing of unhealthy foods and drinks to children.
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.