There’s a “macrodynamic shift” happening in how we eat as a culture, according to a report from The International Dairy-Deli-Bakery Association, and snacking has become a part of daily life.
Corbion Caravan has launched two emulsifiers without partially hydrogenated oils (PHO) in response to an incoming US trans-fat ban.
Low energy sweeteners commonly used in diet sodas may help with weight loss, says a University of Bristol study, adding that confusion among consumers between sweeteners and sugar needs to be addressed.
Renaissance Ingredients has developed a baker’s yeast it claims cuts the presence of carcinogen acrylamide in fried potato products by 70%.
Potato peel extracts may not only add fiber but can also be added to bread to extend shelf-life, according to research by the University of Parma.
US confectioners should ready themselves to declare percentage daily values for added sugars set at 10% of total calorie intake, which could be a regulatory requirement by 2018, says a consultant for the Sweetener Users Association.
A new fibre ingredient derived from carrot waste pulp offers a level of water absorption that is unlikely to be improved on, its producer says.
People with better control of blood sugar after eating barley kernel bread also have a different balance of microbes in the gut, a new study in Cell Metabolism reveals.
There’s frequently talk that consumers aren’t getting enough fiber in their diets; but are they simply not getting the best quality fiber?
Wisconsin-based Angelic Bakehouse will make its popular Sprouted Seven-Grain bread available in Costco locations across the US Midwest after years of availability in small shops.
A class-action lawsuit has been filed against General Mills, alleging that high-protein Cheerios are falsely marketed.
With KIND’s announcement that it will be cutting sugar across its line of fruit and nut snack bars, one analyst said this is a move the company hopes will help sustain its quick ascent in the snack aisle.
Exo will launch three new savory cricket bars this year, the company has announced.
DuPont has launched a new enzyme, which the company said will help millers improve extraction rates, as well as save time and money.
Eating a bowl of porridge oats a day could alter gut microbial functions, according to Scandinavian researchers who have tipped the ingredient as a possible prebiotic.
Snyder's-Lance agreed to acquire Diamond Foods, Inc. last week and one Mintel analyst believes the acquisition helps Snyder’s up its game in premium.
One of DSM’s latest baking enzymes not only helps dough becomes more elastic; it can also work to replace an under-fire flour improver.
The global breakfast cereal market’s revenue is expected to balloon from $34.8bn in 2014 to $40.3bn in 2019, according to a research from Technavio.
The CEO of Puratos says an age-old ingredient of bread is key to future industry success.
Consumers want to experiment with what they eat, one bakery executive said, but they want to do it within the confines of familiarity.
Sugar is a key ingredient in biscuits and cakes. Apart from its sweet taste, it allows controlling the gelling point of starch, contri...
As consumer skepticism toward unfamiliar ingredients continues to rise, clean label shelf-life extension technologies that ...
Snack options are more plentiful and available in more categories than ever before. In this free, 50-minute webinar, Lu Ann Williams,...