Demand for gluten-free and non-allergenic bakery, snack and cereal products is continuing to surge. This is being fueled by consumers with celiac disease, other allergies and intolerances and also a consumer sentiment that free-from is healthier for you. There is a pressing need for industry to step up the challenge of providing safe foods that also taste good.
French artisan bakery maker Bridor says consumers are eating less bread, but are demanding higher quality when they do indulge.
The Gluten Intolerance Group (GIG) has teamed up with several major North American oat processors to standardize the gluten-free screening process, commonly known as the purity protocol.
Gluten-free snack firm Our Little Rebellion is debuting a line of bean snacks in the UK and Europe, and protein crisps in the US.
UK firm Signature Flatbreads is considering gluten-free NPD after evolving into a multinational $100m enterprise.
Thanasi Foods' CEO Justin Havlick expects further M&A activity in the meat snacks category after ConAgra snapped up the Duke's maker last week.
Wholesome, convenient extravagance, gluten-free and ethnic breads are forecast to be the biggest drivers of US bakery and snacks NPD in 2017.
US pizza brand Pieology has added the PieRise Thick Crust to its extensive menu of personalized pizzas to capitalize on the demand from Millenials and Gen Z diners.
Snyder’s-Lance is introducing a variety of offerings crafted to change the way the world snacks through better ingredients, quality and tastes to US shelves nationwide.
New research has underscored the potential for bakers and cereals processors to boost their gluten-free sales.
Artisan bakery, Nonni’s Foods, has launched limited batch spring biscotti to boost market share in the growing snack category.
KitKat maker Nestlé has expanded its South Auckland factory in New Zealand with a new $2m gluten-free facility, according to a recent release.
PGP International (PGPI) has added a 60% protein crisp offering to its product portfolio.
Coffee Flour, a firm that started with an idea to take advantage of discarded coffee cherry fruit, is vying for health and nutrition-focused investment partners after recently being selected by...
Startup PaPicant has developed PaPis, a savory snack bar targeted at first and business class passengers.
The company’s investment in brands like Emerald and Pop Secret are “beginning to bear fruit,” while core brands like Snyders of Hanover and Lance have seen a 2.1% growth, said...
German cereal and cereal bar company Frutelia is eyeing mainstream supermarket listings for its wow!bab product range containing baobab fruit powder.
Canada’s celiac association has called for a global gluten-free definition following the success of a certification program in the North American nation.
A latest Mintel report shows only 42% of Americans consider their diet to be healthy, while less than 38% consumers agree that healthy foods are worth the added expense.
New York-based natural and organic food company, Hain Celestial, has introduced two new tortilla chip products under its Garden of Eatin’ brand.
General Mills has launched a host of new snacks that address a range of modern snacking trends focused on health around the world.
Food waste-conscious start-up, ChicP, transforms leftover fruit and vegetables into a variety of flavoured hummus, and is crowdfunding to expand into new markets.
UK food firms have created the Gluten Free Industry Association (GFIA) to promote best practice manufacturing tips, gluten testing and ingredient sourcing for the free-from sector's most lucrative category.
Reporting from the coalface to bring you breaking news in the bakery and snacks sector is our game plan for 2017. Next year, we will delve into safety strategies, smart...
ConAgra has entered a final plea deal in a criminal misdemeanour charge of violating the US Food Drug and Cosmetic Act.
Bells of Lazonby has expanded its gluten-free ‘We Love Cake’ range with two more products; chocolate and berry muffins.