UK home baking declined in value by 3.2% for the first half of 2014 and will continue on a downward trend for some time, says IRI.
Mexican bread titan Grupo Bimbo and US cereal major General Mills have ranked on Forbes’ annual top 100 ‘most innovative’ companies list.
George Weston Foods’ Weston Milling will merge with AB Mauri Australia/New Zealand to form a large bakery ingredients business across the region.
A novel composite satiety ingredient from made up of a viscous fibre and whole-grain corn flour can help to boost satiety responses in men and women, say researchers.
Wine grape pomace can be used to increase the antioxidant and dietary fiber content in breads, muffins and brownies, find researchers.
Younger consumers are reaching for snacks to accompany and round out meals, and the better-for-you category is set to benefit most, finds The NPD Group.
Low-carb baked goods will soon hit mainstream as companies work to overcome formulation and processing challenges to industrialize products, says the founder of consultancy firm the Bakery Academy.
Aug. 5 marked the deadline for manufacturers making voluntary gluten-free label claims to ensure they meet the FDA’s definition of a gluten-free food (less than 20 parts per million of gluten). And while gluten-free product launches have risen every year during the past five years, the growth of the market appears to be leveling off.
General Mills has developed a method to enhance perceived saltiness using taste-modulating bioactive compounds, thus enabling sodium reduction.
Strategic partnerships with ingredients suppliers, not simple vendor contracts, will prove critical to the success of environmental programs like carbon emission reductions and sustainable sourcing, says a procurement expert.
Yes, 'snacking’ has its place in health promotion campaigns but there are communication barriers to overcome and recommendations must consider age and meal behavior, a review finds.
Expanding into the US snack sector needs to happen now or never and CrossFit could be the way in, says the founder of UK Paleo bar start-up The Primal Kitchen.
A review of 12 clinical trials found that daily intake of tree nuts improve glycemic control in adults with type 2 diabetes.
Planning, wording and relevant science are the keys to fibre health claim success in the EU, researchers have found after scrutinising the European Food Safety Authority (EFSA) approach to hydrocolloids.
Kellogg has become the second food major to respond to a damning Oxfam report with a climate change revamp that pledges to disclose global greenhouse gas emission targets by December 2015.
US consumers are looking for energy-dense hot cereals that provide a full serving of fruit or veg, according to FONA International.
Kellogg has launched Special K Nourish in Australia – a three-grain cold cereal variety that marks part of its 2014 brand revamp.
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 Coeliac UK.
The EU nutrition and health claims regulation (NHCR) put many health-related product marketeers noses out of joint. But having survived two years since legislative enforcement, are we now witnessing a positive and unpredicted consequence? argues Pegasus's Marlon Bouman in this guest article.
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