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On the day 27 associations issued a joint open letter imploring the EU to keep to its word and scrap widely despised sugar quotas across the bloc in 2015 -...
Finsbury Food Group has sold its free-from business to Genius Foods for £21M to focus on its core bread and cake business ̶ and reduce debt.
Maize flours with coarser particle size are the most suitable for making gluten-free bread, a study finds.
Sunsweet Bakery has launched a new line of purple colored plum-infused baked goods that offer a tasty, new experience with a ‘myriad of health benefits’, it says.
Unilever and Nestlé say Oxfam missed an opportunity for a wider and more comprehensive debate about food ethics after the NGO published a damning report on the supply chains of...
The Real Bread Campaign has slammed UK industrial bread manufacturers on the misleading use of ‘wholemeal’ and ‘wholegrain’ and has called for meaningful legal definitions and robust regulation.
ADM Cocoa has introduced a new intense cocoa powder at Gulfood in Dubai this week, tapping into consumer interest in richly coloured and intensely flavoured cocoa products.
A snack is a snack in every market making global brand building easier, a Euromonitor analyst says.
Vie de France Yamazaki has closed a frozen bread facility in Chicago to shift production to a larger plant in Atlanta as demands and expansion plans outstretch capacity.
Irish food and ingredients giant Kerry Group has reported a 10.8% increase in operating profit for the year of 2012 on the back of strong growth driven by its ingredients...
Associated British Foods – worst-in-class in an Oxfam report critical of 10 food giants for essentially operating under a corporate social responsibility (CSR) “veil of secrecy” – has hit back, slamming the...
A US flour and grain blend recall has hit major brands including Frito-Lay and Mondelez and forced widespread precautionary recalls on snacks, cereal and biscuit products.
US snack firm Snyder’s-Lance said it will close a Canadian facility to cut costs and consolidate production.
The United Nations has hailed the ancient grain quinoa as a valuable and extraordinary crop that can help in the push forward on food and nutrition security.
With some of the nation’s biggest organic brands already among its customers, Kamut International is anticipating even more growth as it expands the science behind its ancient grain to target...
Expect more products containing beans and lentils, new quinoa-packed soups and entrees, high-protein nut and seed-based spreads, and more popped whole grains in US grocery stores this year, predicts market...
The Pringles acquisition is helping Kellogg become a global player in snacks, CEO John Bryant said in presentation at the CAGNY meeting recently.
Smart food labelling must emphasise good science and careful thought about consumer impact, the European Food Information Council has concluded after completing an exhaustive global survey.
A diet packed with resistant starch may help to prevent both inflammatory bowel disease and colorectal cancer, say researchers.
Increased financing costs and higher tax rates caused a plunge in net profit for Mexican bread titan Grupo Bimbo in the fourth quarter (Q4) of 2012.
Powerful antifungal compounds produced from linoleic acid found in bread flour are the key reason for sourdough bread’s mould resistant properties, and have potential to be used in a host...
Puratos has reformulated and developed new market-specific bread improvers to address flour quality fluctuations and cater to consumer taste profiles, it says.
The European Commission has granted a PGI (protected geographical indications) label to the traditional Catalan bread ‘Pa de Pagès Català’.
Frito-Lay has confirmed jobs cuts at its Rold Gold pretzel facility in Canton but has refused to comment on reports that this is a result of declining pretzel sales.
Limagrain Céréales Ingrédients (LCI) has extended its fibre range with a new ultra-fine wheat bran ingredient that it says can improve structure, texture and nutrition in a broad range of...
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