Breaking News on Industrial Baking & Snacks

IBIE teaser: You’re never too old, or big, to learn…

IBIE 2013 has a fantastic educational program lined up from tips for gluten-free and whole grain use, to insight on food safety regulations and labeling laws. BakeryandSnacks takes a look...

New-generation snacks boom: Think pulses, beans, rice and seaweed…

The traditional snacks category has veered off course with pulses, beans and veg being favored over potato and corn. But what does this mean for old favorites? 

Sweet findings: Prebiotic sugar replacers pack nutrition, improve gluten-free bread

The incorporation of prebiotic sugar substitutes can optimize nutrition and improve the eating quality and consumer acceptance of gluten-free bread, research finds.

Think you know your celiac consumer? Think again… value for money is their top priority

Celiac consumers care first and foremost about value for money; significantly ahead of sensory properties like taste and texture, finds new Leatherhead research.

HARTBEAT VISTA VIDEO: We thought gluten-free was a fad... We were wrong

Aside from people with celiac disease, which is estimated to affect less than 1% of the US population, why do so many other Americans buy gluten-free products, and will they...

B&G Foods builds up natural snacks empire, sees “huge upside” for True North and Pirate’s Booty

Natural snack brands including Pirate’s Booty (gluten-free rice and corn puffs) and True North (premium nut clusters) have huge untapped growth potential, bosses at B&G Foods told delegates at the...

Canada’s gluten-free market surges: Packaged Facts

Riding the wave of continued strong consumer demand for gluten-free food options, Canada’s gluten-free market reached $458.9 million in 2012, according to a recent report from Packaged Facts entitled 'Gluten-Free...

6% rise in food manufacturing jobs after gluten-free ruling

Food manufacturing jobs have soared in July after renewed consumer interest in gluten-free products, according to ISM (The Institute for Supply Management).

'Retail relationships' to underpin success for Grupo Bimbo's Goodbye Gluten line

Grupo Bimbo has developed a branded US gluten-free line that an analyst predicts big things for given the company’s strong market foothold and retail network.

Gluten-free foodservice sales could be ‘pretty spectacular’, says Boulder Brands as top coffee and donut chains bid for a slice of the action

Boulder Brands, the firm behind two of the biggest names in gluten-free, Udi’s and Glutino, is talking to one of America’s largest coffee chains, and one of its largest donut...

Slow rising loaf: After 6 years, FDA publishes final rule on gluten free labeling

After years in the draft stage, the US Food and Drug Administration has finalized its rule defining the term “gluten free” for voluntary food labeling. The final version contains no...

Europe no.1 in the global bakery innovation race

Europe is driving global bakery innovation ahead of the US, representing over half of all new product launches for 2012. But what are some of the ‘most innovative’ products? 

Is azuki the next big bean?

The azuki bean, also known as adzuki and aduki, is more commonly found in Japanese kitchens, yet has recently been creeping into the European culinary consciousness. With its high nutritional...

Hostess Brands president: 'The Twinkie is like Elvis - many impersonators, but only one king'

Hostess Brands may develop new cake lines with added fiber, wholegrain or even gluten-free variants and it's not afraid of competition, its president says.


ADM collaborates with Nuseed Americas to develop sorghum flours

Archer Daniels Midland Company (ADM) has developed two ‘premium’ sorghum flours through collaboration with US seed firm Nuseed Americas.

Ancient grains can improve extruded snacks: Study

Gluten-free grains amaranth, quinoa and kañiwa can be used to develop novel corn-based extruded snacks with improved expansion and softness, finds new research.

UPDATE: High protein ‘super’ cereal targets global obesity epidemic, says developer

A newly developed cereal high in protein and fiber but low in fat, salt and sugar has hit the market to tackle the global obesity epidemic, its developer ViSalus says.

Gluten-free taste improvements spur market growth

The gluten-free foods market has continued to grow as new ingredients and technologies have significantly improved the taste of products, according to experts at the Institute of Food Technologists’ annual...

Gluten-free Twinkies: A money-making move?

A gluten-free Twinkie would plug a market gap and hold huge appeal among US gluten-free consumers looking for indulgence and taste, says an analyst.

Beans, peas, lentils: From ‘poor man’s meat’ to the hottest gluten-free ingredients?

Using ingredients from chick peas, dry peas and lentils - which are richer in fiber, protein, and micronutrients than gluten-free staples rice and tapioca flour - could significantly improve the...

Gluten-free still untapped in in-store bakeries, says Ulrick & Short

The bakery sector has taken strides in gluten-free, but there remains immense potential for in-store bakeries to better tap into the sector, says UK ingredients firm Ulrick & Short.

How sustainable is quinoa?

Interest in quinoa has surged among consumers in Europe and the United States – but the rapid increase in its popularity has also given rise to concerns about sustainable production.

No way! Its Gluten Free: GreenLite set for US gluten-free brand launch

Israeli gluten-free specialists GreenLite are set to launch its new branded bread products to the US market next month, with a European roll out on the horizon too.

Grupo Bimbo must consider the US gluten-free boom, analyst warns

Grupo Bimbo must take heed of the booming gluten-free trend as it moves to invest heavily in the US market, says an analyst.

Gluten-free takeout orders up 60% YoY, while 4% of US restaurants now offer gluten-free options, says GrubHub

Gluten-free takeout orders have grown almost 60% since April 2012, according to digital food ordering service GrubHub.

Key Industry Events


Access all events listing

Our events, Shows & Conferences...

Live Supplier Webinars

Mapping the Snack Category: Key Trends in Snacking
Almond Board of California

On demand Supplier Webinars

New Data: How to Tap the Rising Demand for Nuts
Turkish Hazelnut Promotion Group
All supplier webinars