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.
Manufacturers should look to develop breads tailored to women’s nutritional needs, according to a Datamonitor researcher.
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.
There is hope for cheaper and more accessible wheat as a draft genetic blueprint of bread wheat genome is unveiled by the International Wheat Genome Sequencing Consortium.
A report from lobby group Pesticide Action Network (PAN UK) claims nearly two thirds of UK bread tested between 2000 and 2013 contained pesticide residues, but DEFRA says there is no threat to human health.
US retail sales of gluten-free products surged 47% in 2013, with a significant chunk of the growth coming from snacks, according to flour milling giant Ardent Mills.
Andean Grain Products has received a positive draft novel food opinion from the UK’s Food Standards Agency (FSA) for its chia seeds – deeming them sufficiently ‘equivalent’ to those already approved for market in the EU.
Anti-sugar lobby group Action on Sugar has removed bread from its initial list of products containing ‘large amounts of sugar’.
Cargill has said its sunflower-seed processing plant in eastern Ukraine has been seized by ‘armed individuals’ amid escalating violence in the region.
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.
Gluten-free bread made with omega-3 and flavonoid-rich chia seed and tartary buckwheat flour has 12 times greater alpha-linolenic acid (ALA) content and 75% greater total antioxidant capacity than wheat bread, according to researchers.
The grain-based industry is late to the protein game and they need to catch up because opportunities are vast, says Ardent Mills’ director of consumer insights.
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 final document due in September.
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.
Archer Daniels Midland (ADM) will buy WILD Flavors for €2.3bn citing fast-growing demand for natural food and beverage flavors and ingredients as the rationale.
Lackluster sales of packaged bread & ready-to-eat cereals might suggest that years of carb-bashing and changing lifestyles have finally driven some grain-based categories into terminal decline. However, flour milling giant Ardent Mills begs to differ.
Liquid snacking is a healthy, convenient alternative to snack bars – a segment many consumers are bored of, according to the co-founder of NUWI Quinoa Snacks; a drinkable snack.
Stevia in bakery faces huge technical hurdles given baking temperatures and duration and it’s an area that warrants hefty R&D efforts, says the chief scientific officer of Stevia Leaf.
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Dow Pharma & Food Solutions offers a broad range of ingredients for the bakery market. This white paper reports on experiments car...
Consumers are now snacking more than ever1, so successful product development depends largely on understanding the motivati...