Wheat supplies have hit record levels across the globe, but for France and some other European markets quality concerns are emerging, warns an analyst.
Lallemand Baking Solutions has developed a range of aromatic baking yeasts that enable natural flavor improvement and differentiation in baked goods.
Frito-Lay has filed a global patent to make snacks with high fruit content that combine crunch with a melt-in-the-mouth sensation.
General Mills has defended the future of Annie’s natural and organic snacks under its ownership, but two experts say the company will have to work hard to beat the critics.
Ancient Harvest’s hot cereal range plays to a consumer focus on protein, gluten-free and nutrition at breakfast, says the firm's CEO.
Fletchers Group of Bakeries has launched a half-white, half-brown sliced bread under its Kara Brand to the UK’s out-of-home market.
Increased availability of gluten-free packaged foods is helping coeliac teenagers keep many of their old food habits as they embark on a gluten-free diet, according to a Swedish study.
Asda has pledged to stock eight staple gluten-free products across all of its UK stores; a commitment that should spark innovation and encourage new players into the market, says Coeliac UK’s CEO.
Bovine proteins freeze dried with inulin can improve the overall structure and nutritional value of gluten-free breads, say researchers.
Campbell Soup-owned Plum Organics has halted production of its kids’ rice milk snack line Little Crèmes after issuing a recall over choking hazards.
People can become addicted to the process of eating but not to consuming specific foods like those high in sugar or fat, according to research.
UK-based Synergy Flavours has developed a range of flavor pastes and seasonings to help bread makers stand out on shelf, it says.
Danish firm ZPD has won EU food approval for its chondroitin sulfate – a process that has been riddled by misapprehension and prejudice, the company says.
Exposure of food industry workers to flour has been found to be main cause of occupational asthma in France, according to new research.
‘Thins’ have taken off in the US and Canada with bread, bagel and even tortilla varieties offering less calories for the health-conscious consumer, and it’s an area that holds great promise for Europe, says Mintel.
Gluten-free manufacturers should develop products according to metabolic disorders common among celiacs; improving the nutritional profile and lowering glycemic load, says a nutrition expert.
Eating a handful of almonds may help lower risk of coronary heart disease (CHD) in populations with abnormally high fat concentration in the blood (hyperlipidaemia), according to a study published in the British Journal of Nutrition.
Givaudan has developed a compound blend that creates an acceptable umami impression in food and beverages, enabling elimination or reduction of monosodium glutamate (MSG).
Low-GI bakery specialist BreaDr wants to secure co-manufacturers to drive US expansion and hit annual sales of $20m within five years, its CEO says.
The Ebola Virus Disease (EVD) outbreak has threatened upcoming cereal harvests across Liberia, Sierra Leone and Guinea, says the Food and Agriculture Organization (FAO) as it issues a ‘grave food security’ warning.
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