Where are the opportunities for bakers in retail? How important will grain research be for the future? And what kind of policy hurdles are industry truly up against?
Nutritional research on grains is imperative because it will help overturn misperceptions among consumers, says the executive director of the Grain Foods Foundation (GFF).
Snack makers are gearing up for renewed nutrition focus in the EU when the Netherlands takes presidency of the Council in 2016, says the director-general of the European Snacks Association (ESA).
Sliced white bread remains king in India but there is huge promise in premium as consumers become more experimental and health conscious, says a ValueNotes analyst.
The choice of wheat has a big impact on the sensory properties of bread, but this is largely disregarded, according to research from Universidad Politécnica de Madrid.
Five new weight management concepts from DuPont Nutrition and Health focus on the bakery sector, including breads, cakes and cereal bars.
The Hershey Company will not rule out additional M&A activity to strengthen traction in snacks and innovate beyond core confections, its brand head says.
Danish enzymes specialist Novozymes is seeing growth in its nascent omega-3 business that is utilising its core enzyme specialisation in a relatively new area.
UK-headquartered bakery ingredients specialist International Taste Solutions (ITS) has expanded its team into Spain, Italy and Portugal, the company has said.
Low-GI snacks that still deliver on energy are hugely promising in the context of how overall dietary habits have evolved, says a dietary health expert.
Consumers are familiar enough with pulses for bakers to seriously consider incorporating the ingredient into industrial breads, says Best Cooking Pulses.
Bakers must be prioritize and collaborate in the face of policy upheaval on nutrition, ingredients and food safety this year, warns the American Bakers Association (ABA).
The Nut Association has filed a paper to Public Health England in the UK calling for nuts to be included in the country’s five-a-day fruit and vegetable recommendations.
Consuming beta-glucan may help slash total and LDL cholesterol levels for people with elevated levels, says a new meta-analysis of 17 RCTs.
Variations in wheat flavor and odor may directly affect bread flavor and odor even in low extraction bread, say researchers at the University of Copenhagen.
The EU’s central science agency has clarified health claim procedures after a furore over a CLA weight management submission BASF and Stepan Lipid Nutrition unsuccessfully attempted to withdraw from the system earlier this year.
Consumers have never been more confused about food, argues Healthy Food Marketing chief Peter Wennstrom in this guest article. The food industry needs to step up...
The demand for in-line nutrition analysis is on the rise as snack makers face increasing pressure for accurate nutrient content, says the sales director of Foss North America.
Bakers can bolster growth with fresher varieties and listings in innovative retail channels, says the CEO of the American Bakers Association (ABA).
The health value of grains must be quantified with solid science to create a tool industry can use against widespread bread bashing, says the CEO of the American Bakers Association (ABA).
Despite sorbic acids potential in being a highly effective bakery preservative, historically, it has not been used in yeast leavened p...
Today’s environment of frequent snacking, endless choices and quickly changing trends means ample challenges and opportunities for the...
To mark the launch of the Bakery Market Report 2015, British Baker brings together a panel of experts to discuss the...