China will become the world’s second most valuable bakery and cereals market by 2018, and understanding lifestyles will be key to capitalizing on this growth, says Canadean.
Excess moisture and cooler weather has reduced protein levels in Canada winter wheat and hit cereal crop volumes, says the executive director of Winter Cereals Canada.
Gluten-free EU labeling laws now fall under the Food Information for Consumers (FIC) regulation – a shift that will help push the category into mainstream food, says the CEO of...
The number of UK consumers baking at home fell by 8% this year – a drop likely sparked by fears around sugar but one that could be remedied with stevia,...
A test method pioneered by Irish diagnostic technology company Megazyme International has become the global method of choice for ensuring dietary fibre content is not 'double counted' on nutritional labels. ...
Manufacturers have just under a week to ensure gluten-free products comply with FDA regulation.
Rules on gluten-free labeling have been published under the EU Food Information to Consumers (FIC) regulation, and there are some important changes for the future, says the Association of European...
The Nutrition Facts Panel overhaul could fuel more micronutrient fortification in baked goods, helping the balancing act between sodium and nutrients, says the American Bakers Association (ABA).
Pecans are not top of mind for US manufacturers and ingredient players but the antioxidant-rich nuts can move way beyond the famous pie, says the head of Georgia’s Center for...
Artisan specialist Bridor USA Inc. will expand its Vineland plant to drive more European-style products into the US market, says its CEO.
Baked goods that meet specific nutrient needs, food intolerances or strict diets and still taste good are easy to develop, a review suggests.
The gluten-free boom has sparked incentive to innovate in functional flours, says the president of food consultancy firm Best Vantage.
UK gluten-free major Genius has rolled products in French in-store bakeries – a move it says should normalize gluten-free for consumers.
UK flavor house Maverick Innovations will set up a US manufacturing hub in the next five years; bolstering its presence with British flavors like banana and custard, its CEO says.
Rowe’s Cornish Bakers says its Falmouth factory will be fully operational again in a ‘short space of time,’ after a fire at the facility.
Researchers claim they have developed proteins that could help bring a wider variety of low-fat foods to market without compromising on texture and taste.
Ingredients firm Orchard Valley Foods is targeting sales of £30M following its acquisition of Food Ingredients International (FII), an increase of almost a third on projected figures for this year.
In a move to channel more investment into its growing Chinese market, food major General Mills has opened its first major technical centre outside of its Minneapolis headquarters.
The market for home baking has a gaping hole for healthier mixes that target kids, says the head of innovation at Innova Market Insights.
The sale of 2 Sisters’ Avana Bakeries site has offered hope to workers who faced losing their jobs because of its previously announced closure, although concerns remain about its future.
Swedish-Danish oils and fats giant AarhusKarlshamn (AAK) has acquired Colombian company Fabrica Nacional de Grasas (FANAGRA), which specializes in vegetable oils and fats for the bakery segment.
A nine o’clock watershed for junk food adverts could become part of Labour Party policy in the run-up to the UK general election next year.
The European Snack Association (ESA) says it welcomes EFSA’s recent draft opinion on acrylamide in food, but will push for greater clarity on safe levels and product categorization in the...
Unhealthy foods are being promoted to children in everyday children’s television programmes, new research published in the British Medical Journal suggests.
The expansion of oil palm plantations may also pose a threat to water quality in fresh water streams that millions of people depend on, according to new research.