UK bakery business Warburtons has ambitions to boost the gluten-free category and grow its market share as it rolls out gluten-free thins.
Non-stick coating bakeware specialist FBS Prestige has seen phenomenal demand from the Middle East as the country’s bakery sector evolves, its CEO and chairman says.
China will continue to maintain a high rate of self-sufficiency in major grain output in order to achieve its food security target over the next decade, according to an official...
India needs around 43m tonnes of additional warehousing and storage capacity if it wants to reduce the amount of food grain that is at risk of being damaged by poor...
Baking with algorithmic software can help minimize mistakes as busy bakers work to broaden portfolios, according to developer PreciBake.
Weetabix has started to develop new products for China, focused on savory flavors and texture changes that will appeal to Chinese consumers, its global brand head says.
American bakers either bake from scratch or buy pre-prepared, but in Europe there’s more demand for a convenience middle ground, says Dawn Foods.
Philibert Savours CEO said a new organic variety in the firm’s Campasine bread mix line may offer value-added possibilities and be closer to his own ethos, but the firm must provide something...
tna has sold the first of its intelli-flav 3 closed-loop slurry (CLS) seasoning technology to the US and Iraq.
The World Cup may well place Brazil in a global spotlight, but the world should see that the country has more to offer than football, carnivals and samba, according to...
Premier Foods now has “the brightest outlook for a decade”, after re-engineering its balance sheet with a major refinancing plan, says City analyst Shore Capital.
With wheat consumption is on the rise in Indonesia, the country might soon be in a position to resolve its self-sufficiency target for rice, according to a new report by...
Desserts business Indulgence Patisserie aims to create 25–30 jobs in the next three years after completing a new factory next to its existing Colchester facility.
The acquisition of Pringles back in 2012 has tripled the scale of Kellogg in some emerging markets – completely changing the nature of business, its CEO says.
Grupo Bimbo will have its work cut out baking up success in Canada and could be disappointed if it expects too much, says analyst.
The bakery sector in China is a social phenomenon - considered by many as a trendy, Western sector, says a Shanghai-based consultant.
Mediterranean carob seed flours hold potential as a novel, antioxidant ingredient for cereal products, according to scientists.
The American Institute of Baking has entered into an agreement to acquire Beijing Sino-Swiss ADC, an officially approved certification body in Beijing, China.
Hurdles in food safety, taste and consumer acceptance await on the London South Bank University’s quest to join two big food innovations: 3D printing and insect-based ingredients.
The Middle East has some of the fastest rising levels of diabetes in the world, presenting opportunities for bakery manufacturers to develop healthier bread products, says a Euromonitor analyst.
Locusts, lentils, seaweed or “hybrid” meat? Researchers have found that consumers prefer the thought of non-specified meat substitute snacks over those containing insects or seaweed.
Filipino food major Universal Robina Corp's has partnered with Calbee Inc., Japan's largest snack food company, a move that will further establish both firms in Philippines’ growing packaged food market.
Nestlé will invest $60m to upgrade and expand cereal operations in Mexico, doubling capacity at the plant.
Brazil from other markets as opportunities lie across all age groups for snacks, cereal and bakery, although motivators remain different, says Canadean.
Japan's ultra-developed snack market could be a hotbed for research and development (R&D) in the sector, says Euromonitor.