Canada Bread has established an independent committee to protect business as parent company Maple Leaf considers selling its 90% stake in the bread firm.
Writing up an article on Kellogg’s World Food Day initiative yesterday, that age old question seemed to buzz through: is there really such a thing as a selfless good deed? And what about, dare we ask, on a corporate level?
The humble McAloo Tikki, McDonald’s' cheapest and most popular sandwich in India, is at the centre of a row between the multination’s regional office and one of its disgruntled joint-venture partners.
TOPAS Advanced Polymers has unveiled a film extrusion grade of cyclic olefin copolymers (COC) which it claims delivers greater heat stability and extrusion performance.
Meat packaging doesn't just have to be boring clear film over a hum-drum tray. Here are some photos (from the collection of industry expert and packaging enthusiast JoAnn Hines) to sink your teeth into.
Industry has faced legislative change and will continue to do so and this puts a lot of pressure on bakers and their bottom line, the American Bakers Association says.
Investments in green technology, waste recovery and sustainable supply can be seen across the baking sector, but what companies are pioneering and leading the way? BakeryandSnacks caught up with the B.E.S.T. in Baking (Becoming Environmentally Sustainable...
PepsiCo's third quarter (Q3) results reveal good year-to-year growth within snack division Frito-Lay, despite the continuing challenge of a trade landscape divided between volatile emerging economies and sluggish developed markets.
China’s bakery and cereal sector is expected to grow by almost US$15bn up to 2017 as this predominantly Western export continues to take hold in Chinese homes.
In new developments in the highly charged debate over GMOs, General Mills has been targeted in a report blasted by a plant geneticist as “a collection of discredited studies and half-truths”, while the GMA has been slapped with a lawsuit alleging it concealed...
A federal judge handling three lawsuits vs General Mills over ‘100% natural’ claims on Nature Valley products claimed to contain GMOs and other allegedly ‘un-natural’ ingredients says the courts are perfectly capable of deciding if consumers have been...
Marc-André Bourdilloud, head of Seafood West, Micarna, Switzerland, talks to FoodProductionDaily about a joint project between Bachmann Forming, Sealed Air and Sealpac to create TraySkin packaging.
There is a flurry of regulation and sustainability pressures facing bakers along with changing consumer tastes and retail demands – but how are bakers and equipment suppliers coping with these challenges?
As egg white prices continue to rise on the heels of continual popularity in foodservice applications, egg replacement firms like Arla Foods Ingredients are seeing growing interest in egg white replacements, in particular the gluten-free arena, given...
General Mills took its faith in the struggling cereal category up a notch this week with a national cereal lovers initiative across the US in a bid to inject the fun back into consumption.
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 with celiac disease or gluten sensitivity.
Food manufacturing giant Unilever will work with international non-profit Solidaridad to drive the sustainable development of the sugar cane industry in Central America.
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.
Pringles' sweet crisp flavors will capitalize on the UK Christmas snack rush and a growing consumer curiosity for flavor experimentation, says analyst.
Gums and modified starch have strong adhesive properties and can therefore replace oil and sugar for powder toppings on crackers, in turn reducing fat content, finds research.
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.
Essentra Packaging has finalised its rebranding program, combining Payne and Contego Healthcare, as part of changes within its parent company from Filtrona to Essentra.
Arla Foods Ingredients is focused more on functionality than ‘all natural’ for the US launch of its whey proteins for bakery, its global sales manager says.
Prunes hold bakery promise in Japan because they are fashionable and highly regarded for digestive health properties, but there are challenges in the US given the fruit’s image problem, says Sunsweet Ingredients.
The higher minimum wage set for the US state of California will see more bakeries turning to automation and robots, says bakery equipment supplier All Bake Technologies.
With a creative approach to packaging, processors and packaging companies can encourage shoppers to put more fresh fruit and vegetables in their grocery carts.
ACE (Alliance for Beverage Cartons & the Environment) needs 10 more converting plants to get certified to meet CoC (Chain of Custody) certification for all beverage carton manufacturing plants by 2018.
Increased sales in developing markets for its flavour division have helped flavour and fragrance giant Givaudan to sustained growth above the market average for the first nine months of 2013.
As parents look to strike a balance between healthy and unhealthy foods in their childrens' diets, bakery manufacturers have an opportunity to innovate with healthier products in the cookies, breads/rolls, crackers and snack bars categories, according...
Simply reducing portion sizes is not an easy solution to reducing energy intakes as results from laboratory based experiments do not necessarily reflect what happens in the real world, according to a new review.
Poor UK harvests and a deregulation of Canada’s grain market has meant that Canadian wheat sales to the UK have increased by 50%, but the UK industry says that need not mean a long term trend.
