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Breaking News on Industrial Baking & Snacks

Free-from consumers set to increase spend as product range widens

Half of UK free-from consumers are likely to eat more free-from food in the coming year, according to new research by Mintel.

BFree: the Irish free-from bread brand making its mark in US retail

Irish allergen-free bakery business BFree Foods is ramping up its presence in the US after making its mainstream debut last year.

New online free-from retailer Honest Eats set to offer products from across Europe

An online free-from store launching in the UK has claimed it will offer a “diverse and affordable” range of European food and drink brands.

Bauli aims to grow US panettone use with gluten-free and savory breads

Italian bakery Bauli is launching what it claims is the US’s first gluten-free panettone bread.

Simple Mills aiming to boost distribution to 5,000 stores by end of year

Natural baking mix manufacturer Simple Mills has revealed ambitions to more than double its distribution by the end of the year.

Boulder Brands' Udi's Gluten Free grows product range and listings in UK

Free-from brand Udi’s Gluten Free has extended its presence in the UK with new products and listings.

PepsiCo rolling out gluten-free Quaker oatmeal range across US retail

PepsiCo is rolling out gluten-free Quaker oatmeal across the US from this month.

Winter Fancy Food Show 2016

Dang Foods targets demand for plant-based snacks with crispy onion chips

Dang Foods is claiming a first with the launch of a range of flavored crispy onion slices.

News in brief

Dow doubles capacity for its Methocel MX food grade product line

Dow Chemical Company has completed an expansion, which will more than double capacity for its Methocel MX food grades products line.

Insights

Epic Provisions: Analysts and brand fans react to acquisition by General Mills

General Mills is tapping key snacking trends – and entering a category tipped to be worth $1.3bn by 2017 - with its acquisition of Epic Provisions, according to analysts Mintel.

Free-from brand Enjoy Life to launch protein snacks as it aims to raise profile

Mondelēz International's US free-from brand Enjoy Life Foods is expanding its line-up with on-the-go protein snacks as it looks to raise brand awareness.

Late Christmas: cake and pudding sales bounce back after a weak start

UK sales of festive cakes and puddings recovered in the two weeks before Christmas after a slow start in early December.

New guidance to prevent free-from faux pas

Concern over misuse of the term ‘free-from’ in relation to allergens in food products and a need for greater standardisation of manufacturing practices has led the British Retail Consortium (BRC)...

News in brief

Eurofins approved as gluten-free third party auditing company

Eurofins has been inducted into the Gluten-Free Certification Program (GFCP) as a newly trained and approved third party auditing and certification company.

Exo launches new line of savory cricket bars

Exo will launch three new savory cricket bars this year, the company has announced.

DuPont launches PowerMill enzyme for efficient baking

DuPont has launched a new enzyme, which the company said will help millers improve extraction rates, as well as save time and money.

Kellogg cereal ‘building momentum’ with adult varieties, but still down in Q3

Although Kellogg’s CEO was positive during the company’s Q3 2015 earnings call, cereal sales and net sales were both down.

And now the lawsuits… General Mills sued over recalled gluten-free Cheerios

A month after telling shoppers it was “embarrassed and truly sorry” after an undeclared allergen (wheat) was detected in selected boxes of gluten-free Cheerios, General Mills has been hit with...

Porridge's prebiotic potential previewed by Nordic researchers

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.

Small packs for developing world to help global breakfast cereal top $40bn: Technavio

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.

DISPATCHES FROM PURATOS TASTE TOMORROW EVENT

Old products with a new twist: How to get consumers to experiment with new baked products

Consumers want to experiment with what they eat, one bakery executive said, but they want to do it within the confines of familiarity. 

DISPATCHES FROM PURATOS' TASTE TOMORROW EVENT IN CHICAGO

Customization essential to innovation in bakery

Customization is the key to giving consumers what they want to see from the bakery industry, according to one industry consultant.

It's a real dough! Milk proteins make gluten-free bread easier to handle, claims Arla

Bakers can create better-tasting gluten-free breads that handle like wheat-based doughs by adding milk proteins, claims Arla's ingredients division.

Two minute test: Portable sensor tells consumers if product is gluten-free

A San Francisco-based company has developed a portable sensor that will alert users whether their food contains gluten within two minutes.

The cricket bar: A healthy alternative to steak?

Christine Spliid was looking for a new healthy food business. On a trip to Asia, she found an off-kilter ingredient that worked perfectly: Crickets.

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