Consumers want indulgent and premium on-the-go cakes, but reducing portions can prove technically challenging in terms of quality and freshness, says Novozymes.
Social media is an extremely powerful brand-building tool that engages consumers, but it can also be a platform for strong business relationships and revenue generation, an expert says.
Superior eating quality in donuts, cakes, pastries and muffins can be extended to 45 days or more with a new enzyme blend, according to Caravan Ingredients.
The enormous potential of the gluten-free bakery sector will grow even more when the gap between regular and gluten-free products is closed for taste and freshness, says the CEO of Embassy Flavors.
Infrared radiation (IR) can be used in place of part of the traditional frying process to reduce fat in gluten-free donuts without impacting taste, research finds.
Rising demand in Asia and Africa will drive significant growth in global sugar consumption, according to a new Rabobank report. The report, Global Sugar to 2021, projects global sugar consumption to grow from 166 million tons to 203 million tons in raw...
People with mild depression or anxiety may have modified perceptions of how fat, sweet and bitter flavours which could result in higher consumption levels of unhealthy foods, researchers suggest.
Industry efforts to reduce and/or remove trans fats from food products have led to progress, but this progress is slowing, and the industry must continue its effort to reformulate, says a new report from Harvard School of Public Health.
Linpac Packaging has developed a range of hinged bakery boxes which are lighter than previous designs to ease the eco-tax burden on retailers and manufacturers across Europe.
While peanut flour has been around for years, recent interest in protein - particularly the plant-based variety - has sparked renewed interest, particularly in the nutritional bars market, according to one leading supplier.
British Bakels will launch a range of new products after a £2.5m ($3.8m) investment in a two-phase expansion plan at a UK manufacturing site, its MD says.
Growth rates of several individual label claims under the health & wellness umbrella have started to level off, according to new research from Symphony Consulting.
Consumers want the best of everything and the challenge for bakery manufacturers is to address complicated paradoxes, says the head of research and development (R&D) at Puratos.
A gluten-free scanning app in Australia could prompt industry to improve nutritional content and label on-pack, says a research fellow from the George Institute for Global Health.
The growing demand for bite-sized treats in the UK has sparked United Biscuits the develop miniature varieties of two of its McVitie’s cake brands, it says.
The health-conscious yet frugal consumer is increasingly difficult to convince, even when presented with a plethora of health and nutrition claims on pack. So, just how can manufacturers prompt that purchase?
A barley variety high in fructans and positively linked to improved gut health holds promise for wholegrain foods, according to the Commonwealth Scientific and Industrial Research Organization (CSIRO).
Hostess Brands has closed all asset sales and pulled in $860m; a figure a little less than the worth of the company but expected given the speed of the sell-offs, an analyst says.
Quasar Automation is designing an ultrasonic cutting device for a range of applications, including tray bake cutting and portioning, which it claims offers considerably more flexibility than previous systems.
Glanbia Nutritionals has launched a new ingredient to replace whole eggs in bakery applications as firms seek alternatives in the face of steep price increases in the egg market.
It’s too early to say when Devil Dogs and Ring Dings will be back on shelves, but they - and other brands in the Drake’s snack cake portfolio - will likely be produced in plants in Collegedale, Tennessee and Stuarts Draft, Virginia, says new owner McKee...
Apollo and Metropoulos will have to work hard to drive forward Hostess’ snack cake brands in a saturated market but dollar stores could hold promise, an analyst says.
Dutch bakery ingredients supplier Zeelandia has established a joint venture with importer East West Services to expand its presence on the Russian and Kazakhstani markets.
Bringing together teams to spark innovation and ideas is the driver behind Puratos’ €15m ($19.5m) investment in a new global research and development center, its R&D head says.
Vie de France Yamazaki has closed a frozen bread facility in Chicago to shift production to a larger plant in Atlanta as demands and expansion plans outstretch capacity.
Switzerland-based bakery firm Aryzta has acquired German company Klemme for €280m ($376m) to capitalize on growth in frozen bakery and to move from independent channels into large retailers.
Manufacturers must rethink production of sandwich creams for bakery fillings and biscuits after a trend to remove trans fatty acids and reduce saturated fatty acids has affected the consistency of the final product, according to equipment firm SPX.
The rise of celiac disease is not a result of higher gluten content from wheat breeding but more likely a result of increased per capita consumption of wheat flour and vital glutens, a scientist says.
Food processors can zap harmful organisms in packaged products using plasma power, thanks to a method just discovered by scientists at Glasgow University in Scotland.
Use of wheat for feed should be lower than last year but will remain high and this could put more pressure on already tight supplies for the bakery and snacks industry, an analyst says.
Taura Natural Ingredients’ newly launched gourmet fruit inclusion range plugs convenience, shelf-life and health for the artisanal baker, its marketing manager says.
Canada Bread Company will close two fresh bakeries in Canada in a bid to improve efficiency and reduce overheads as it reacts to food inflation and rising costs, its CEO said.
Hostess Brands has chosen a joint $410m offer from two investment firms — C. Dean Metropoulos & Co. and Apollo Global Management LLC — as the lead bid for Twinkies and other snack cake brands as it completes the process of filing ‘stalking horse’...
Barry Callebaut has unveiled new cocoa and chocolate products at ISM in Cologne, including Cameroon origin cocoa for baked goods, and single origin chocolate from Cameroon and Java.
Hostess Brands has selected stalking horse bidders for its Drake's snack cake brand and for its Sweetheart, Eddy's, Standish Farms, and Grandma Emilie's bread brands.
Hostess Brands Inc. has won permission from the bankruptcy court to sell most of its bread brands at auction on February 28, and says it will submit plans to sell the Drake’s snack cakes business this week.
Large scale solar food processing remains under-exploited, especially in hot countries, according to a study that is due to be published in the Journal of Food Science and Technology.