Breaking News on Industrial Baking & Snacks

Gluten-free & Allergens

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.

Special Edition: Ancient Grains

Sorghum has bright future with formulation flexibility, drought tolerance

Sorghum is an ancient grain whose natural genetic diversity leaves it well positioned to meet the challenges of the 21st Century, experts say.

General Mills cereal tactics: Fan bases, adult fun, gluten-free and protein

General Mills has developed gluten-free cereal lines, added protein, targeted adults and re-launched old favorites in a bid to boost cereal business in the US over the past year.

Penford broadens fiber portfolio with corn variant

Penford Food Ingredients has developed a corn-based fiber that it says has a cleaner flavor than other corn fibers – opening up broader application opportunities.

Boulder Brands: 5-10% of US wheat-based categories are going to be gluten-free in 3-5 years

While many grocery brands are struggling to generate any growth right now, top gluten-free brands Udi's and Glutino notched up combined net sales growth of 53% in the latest quarter,...

Protein source crucial to quality of gluten-free sweet baked goods: Study

The proteins in a formulation can drastically impact the quality and texture of gluten-free baked goods and therefore must be selected wisely, suggest researchers.

Soluble fiber plugs gluten-free challenges, says Penford

Shelf life is the biggest challenge in gluten-free baked goods and Penford’s potato-based soluble fiber will help retain moisture, its senior applications scientist says.

Health/weight-conscious consumers are driving the gluten-free market, not celiacs, says Mintel

A new Mintel report provides further evidence that the gluten-free market is being propelled by consumers avoiding gluten for perceived health benefits or as a weight management strategy rather than those...

IBIE 2013: EDUCATIONAL SESSIONS

Fiber, whole grains and seeds: Packing nutritional punch into gluten-free

Bakers have a vast choice of grains and seeds that can nutritionally improve gluten-free products, including fibers, ancient grains and seeds, according to scientists.

News in brief

Walkers recalls poppadoms after packaging error

Walkers Snack Foods has withdrawn a batch of its crisps because the product contains egg and shrimp that are not declared on the label.

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 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.

MILLING & GRAINS FOCUS

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.

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