Breaking News on Industrial Baking & Snacks

Investments in European food processing machinery R&D are up on 2008 levels, with considerable innovation noted among exhibiting companies, reports the organisers of a trade event in Paris next month.

Published: 17-Sep-2010

German flour improvers specialist Muhlenchemie has many years' experience in the fast-growing bakery markets of Africa and the Middle East - but each country and bread-eating culture requires a slightly different approach.

Published: 19-Aug-2010

FoodNavigator-USA's team on the ground at IFT in Chicago give their impressions of the trade show so far on award-winning innovations, new omega-3 and gluten-free ingredients, and great taste improvements in stevia sweeteners.

Published: 20-Jul-2010

Food makers face increasing pressure to reduce sodium in their products, but it remains a major challenge to cut salt without affecting consumer taste perception. Could flavor companies have the answer?

Published: 30-Mar-2010

As more food companies have entered the gluten-free market, manufacturers have sought to differentiate their products by improving flavor and nutrition.

Published: 24-Mar-2010

The IBA show is widely regarded as one of the most important bakery expos in the world – and so unsurprisingly the 12 awards handed out in the IBA Trophy give a strong indication of the direction of innovation in the industry.

Published: 09-Oct-2009

FoodNavigator's Snack Size Science brings you the week's top science every two weeks. This week we look at how to make chocolate cake healthier, and boosting the nutritional profile of gluten-free bread.

Published: 10-Aug-2009

NutraIngredient’s Snack Size Science brings you the top nutrition research news every two weeks. This week we spill the beans on the potential of chocolate to lower blood pressure.

Published: 28-Jul-2009

As the stevia industry is poised for wide take-up, harmonisation and recognition of the need for standards is crucial to securing a good reputation from the outset, according to ChromaDex CEO.

Published: 06-Jul-2009

Tate & Lyle’s manager of sweetener technology development gives insight into the role of sugar beyond providing sweetness, and how to pick alternative sweeteners that build back the properties.

Published: 17-Jun-2009

The almond industry has been spared the recalls experienced by other nuts, and Tim Birmingham from the Almond Board of California tells FoodNavigator-USA about the measures the almond industry has taken to deal with food safety issues.

Published: 11-Jun-2009

Nanotechnology is opening up opportunities in food formulation, food packaging, and food safety. Stephen Daniells talked to Kathy Groves, principal microscopist from Leatherhead, on how the industry is facing up to the challenges and potential.

Published: 02-Jun-2009

The Chewing the Fat series has the FoodNavigator team getting its teeth into food issues. The gluten-free market is set to continue its expansion in the coming years, fuelled by better diagnosis and a fad for gluten-free foods. The FoodNavigator editorial team discusses the issues behind the trend, and considerations for food manufacturers.

Published: 25-Mar-2009

In recent years the share of private label goods sold by retailers has been on the rise, reaching almost 50 per cent in traditional retailers. The FoodNavigator editorial team discusses what's driving the trend, and what it means for big brand manufacturers.

Published: 10-Mar-2009

FoodNavigator's Snack Size Science brings you the week's top science. This week, acrylamide intakes may not pose a problem for pre-menopausal breast health, but it may be dangerous for heart health, according to a couple of new studies. And Belgian researchers give a glimpse of ways to prevent formation of the compound in the first place.

Published: 06-Mar-2009

Debate is heating up about the best way to present nutrition information on food labels throughout the EU as lawmakers hammer out the details of new legislation. The Food and Drink Federation gives a view from industry.

Published: 13-Feb-2009

An expert from Mintel gives a taster of new flavor trends in the US, and predicts how long it could be before we are all enjoying the likes of peri-peri, lavender and cactus.

Published: 23-Dec-2008

After gaining novel foods approval in the EU, baobab is tipped to become a billion dollar industry. Stephen Daniells speaks to William Smith from Afriplex to find out what foods baobab fruit pulp is turning up in, and whether supply can match the demand.

Published: 18-Nov-2008

Competition authorities are sniffing about the food industry for evidence of price-fixing activities. A partner at law firm Eversheds explains how cartels come about, and why food may be a fertile breeding ground.

Published: 28-Oct-2008