|« Previous month||Next month »|
Zip-Pak has upgraded its bag resealing offering with the launch of Vector, a new concept designed to offer greater protection for food and homecare products against picking up moisture and...
Frito-Lay and Innovia Films have reached an out of court settlement over patent rights for a biodegradable film used in packaging for crisps and snack bags.
General Mills has issued a voluntary recall on a single day’s production of Almond Nature Valley Sweet & Salty Nut Granola Bars as it may contain unlisted allergens.
Mühlenchemie's line of functional flours enable vital gluten reduction as prices begin to soar and availability becomes limited, its R&D manager says.
Arla Foods Ingredients claims that big savings can be made by using egg replacers in cakes and pastries, but if substitution is so beneficial why isn’t everyone doing it? BakeryandSnacks.com...
Equipment supplier MIWE has introduced a deck baking oven at IBA 2012 that is 15% more energy efficient that its last model.
Sustainability is nothing new for the bakery industry; the challenge is quantifying efforts and translating these to consumers in a comprehensive way, says AB Mauri.
Brand perception firm YouGov BrandIndex polled US consumers to find out what the top 10 favorite snack brands are for 2012.
Ingredients giant DuPont has developed an enzyme blend to meet consumer demands for improved sensory quality and clean label in wholemeal, wholegrain and added-fiber breads, it said.
A diet rich in buckwheat products would provide a daily dose of the sugar d-fagomine linked to benefits in the range of the active dose seen in supplemental studies, says...
Bakery firms can cut costs with a new system that reuses hot gases emitted from ovens to heat and make water for an entire production facility, head of WP Green...
Functional Technologies has received a letter of commitment from a global yeast production and technology specialist for initial production and supply of its acrylamide-preventing strains.
Bakers can make big savings by replacing half of the eggs in the formulation with a citrus fiber blend, according to US ingredients firm Fiberstar.
Kelloggs’ 50:50 joint venture with agribusiness giant Wilmar must target the lucrative snacks sector as Western breakfast cereals remain unpopular in China and local competition is strong, say analysts.
US cereal giant Kellogg has struck a 50:50 joint venture with Chinese agribusiness monopoly Wilmar International that will manufacture and sell cereals and snacks across the country.
Bakers can reduce sodium by controlling raising agents used in products, according to UK research institute Campden BRI.
Speciality bakery firm Aryzta will push ahead in transforming its business into a customer-centric model to take a stronger hold on the global market, according to its CEO.
PepsiCo has been targeted by the latest in a string of class action lawsuits alleging big brands are misleading consumers by labelling products as ‘all-natural’ when they contain genetically modified...
Confectionery and bakery equipment firm Aasted talks about its latest chocolate enrober that can coat baked goods, biscuits and confections with a lower energy use compared to earlier machines.
Dealing with problems that may arise in the formulation of food and beverage products is vital for manufacturers. In the second part of his look at troubleshooting, Leatherhead Food Research’s...
Markel Bakery heads up a new three-pronged business that will force ahead with global infrastructure, technology synergies and take a strong market hold, according to its CEO.
Bakels’ health and indulgence focus simply mirrors what the market is dictating, says its MD.
A new, vacuum film pack enables bakery firms to slash formulation costs and increase shelf-life when cooking products, Multivac says.
Kellogg-owned Pringles has added a Salt & Pepper flavour to its UK range in a bid to boost sales.
As foods become ever more complex, the need to be able to efficiently troubleshoot problems becomes even more critical. In this guest article, Wayne Morley, PhD, head of food innovation...
New Nature Valley protein bars will be as big as Fiber One brownies in their first year, General Mills has predicted as consumers replace “mindless munching” with healthier snacking options.
The American Bakers Association (ABA) says it is only a matter of time before “some form of a [sugar] reform amendment passes in the House”, although sugar producers say the US...
Adding rice bran to a rice flour-based gluten-free bread recipe could boost fiber content and improve the sensory acceptance and shelf life, according to researchers.
The success of sorghum grain products could be dependent on emphasizing health benefits, local sourcing, and the sensory profiles, suggests new data from Kansas State University.
Rosemary extracts can deliver a significant reduction in the formation of hexanal - a marker for oxidation in foods - without the bitter off-flavors associated with other natural antioxidants, tests...
Hostess Brands is seeking a legal means to force members of the union representing a big chunk of its staff to accept a deal they have rejected by an overwhelming...
The Advertising Standards Authority (ASA) has rejected a complaint from the Real Bread Campaign about the advertising of ABF Grain Products’ Allinson brand loaves.
PepsiCo plans to invest about $38m on a new high-tech warehouse distribution system for its Frito-Lay factory and distribution center in Killingly, Connecticut.
UK meat products firm Pork Farms has speeded up production line changeovers through installing Allen Coding Systems' carton coding technology at its factory in Shaftesbury, Dorset.
Millions of Europeans are still at increased risk of heart disease due to consumption of artificial trans fatty acids, according to a new pan-European review published in BMJ Open.
Ingredients firm AB Mauri has a patented technology for reduced-fat tortillas that opens up opportunities in a vastly untapped market sector, a company director said.
BakeryandSnacks.com is reporting from the show floor at the bakery trade show IBA in Munich, Germany. The town is playing host to the biggest equipment and ingredients firms in the...
A Nuremberg-based packaging design firm has developed a prototype bread pack that it says keeps the product fresher for longer and also plugs environmental concerns.
The EU Sugar Users Association (CIUS) has welcomed debate on sugar reform scheduled in the European Parliament on Monday, ahead of an EU vote on whether to abolish sugar quotas...
Weetabix has replaced the plastic inner wrap around its biscuits with an easier to open paper alternative and redesigned its cereal packs to reflect this.
BakeryandSnacks.com will bring you all the latest news from bakery’s biggest trade show – IBA in Munich next week.
Enriching breads with wheat bran, resistant starch and locust bean gum results in favourable tasting products but can reduce volumes and lengthen mixing times, study finds.
Tightening supplies and price surges have led to a slowdown in global wheat trade, according to the latest USDA report.
Moisture retention and flexibility in tortillas and flatbreads can be achieved without guar gum, says TIC Gums.
Ingredient makers have been finding increasing opportunities in India’s bakery market, with consumers’ changing lifestyles driving the recent phase of growth.
Kraft Foods has acquired the remaining 50% stake not already owned in Biscuiterie Industrielle du Moghreb (BIMO), a leading biscuits manufacturer in Morocco.
Adding soy protein to the formulation recipe for dough may enhance the quality of the product after freezing, suggests new research from Ohio State University.
PepsiCo’s iconic Quaker Oats brand will enter into the food service arena for the first time as it partners with US breakfast restaurant IHOP to develop new oatmeal products for...
Snyder’s-Lance has gained a sturdy innovation platform and access to new retail entry points following the purchase of Snack Factory, its CEO said.
Ginseng powder used in bread and cookie formulations adds nutritional punch but significantly reduces end product size and volumes, a study finds.
Kampffmeyer Food Innovation has developed a highly nutritious wheat aleurone that plugs a market demand for healthy, good-tasting baked goods, according to its product manager.
US snack firm Snyder’s-Lance has acquired pretzel crisp specialist Snack Factory for a tasty $340m.
BASF has developed a compostable, multilayer snack packaging that it says plugs a gap in the push for zero-waste.
Declining volumes in the $9.51bn US cereals market can be blamed on “cyclical not structural” issues, and do not mean the category has peaked and will carry on going backwards,...
The developing markets of Brazil, Russia, India and China will drive sales for Kraft’s global snacks business Mondelez International, according to CEO Irene Rosenfeld.
GRAS approval of Functional Technologies' yeast strain should drive the push towards commercialisation and aid bakery and snacks manufacturers in the plight against acrylamide reduction, says developers.
US-based Markel Ventures has acquired Reading Bakery Systems, a designer and manufacturer of industrial baking systems for the production of crackers, pretzels, cookies and other baked snacks.
The Food and Drug Administration (FDA) has amended food additive regulations to allow bakers to significantly increase levels of vitamin D in bread and make ‘High’, ‘Rich In’ or ‘Excellent...
Fibre, prebiotics, quinoa and omega-3 are just some of the ingredients manufacturers are formulating into bread as health commands a hold on the sector.
Enzyme specialist Dyadic Netherlands has been awarded a €143,000 grant to develop commercial enzymes for the HealthBread Project, a two-year EU-funded research programme intended to develop nutritionally enhanced bread.
Premier Foods will need to invest to truly differentiate in the UK breakfast biscuit segment as competition is fierce from rivals like Kraft Foods and Kellogg, according to an analyst.
Cake manufacturers could save more than €1m each year by substituting half of eggs used in formulations with replacers, claims Arla Foods Ingredients.
Struggling food firm Goodman Fielder will add further factories to its string of closures as it desperately tries to slash costs and consolidate business.
Danish ingredients firm KMC has launched a potato starch bakery glaze that it says has superior shine and adhesion functionality that may even trump traditional egg and dairy-based options.
As bakery growth flattens in Western economies, Latin America and Asia Pacific are two emerging markets that are set to dominate global bakery growth, an analyst suggests.
The European Commission has forecast EU cereal prices to remain high and unstable and is wary of the destabilising effects of other commodities such as maize and wheat.
Industry leaders have hailed New Zealand’s decision for voluntary folic acid fortification in bread.
Invisible Sentinel has established a pilot manufacturing facility to supply customers with foodborne pathogen detection systems ahead of product launches later this year.
Limagrain Céréales Ingrédients (LCI) has introduced a maize-based nut substitute ingredient to add a nutty taste and texture to food products without introducing nut allergens to food facilities....
|« Previous month||Next month »|