Snacking on almonds could fill you up and provide you with nutrients without making you put on weight, a study which looked at people with an increased risk of type 2 diabetes has claimed.
Although consumers vary widely in their sensory preferences when it comes to whole wheat bread, certain characteristics in whole wheat flour—such as decreased bitterness and increased sweetness—improve liking among most consumers, according to multi-year...
Trigon Snacks, maker of Big D, Planters and Passion Shed brands, has been snatched from administration in an eleventh hour sale to Choithram & Sons, owner of Natco Foods.
Joint venture DuPont Tate & Lyle Bio Products Company has teamed up with flavors giant Symrise to launch a new all-natural bio-based solvent and humectant as a carrier for compounded flavors.
Dietary exposure to cancer-causing compounds polycyclic aromatic hydrocarbons (PAHs) in bread and cereal products are of little concern to consumer health, according to researchers.
Start-up company, Cuckoo, has partnered with Greiner Packaging to produce air tight sealant PP (polypropylene) pots for its debut Bircher muesli range.
The BakeryandSnacks team hit the tradeshow floor at IBIE on Monday to bring you exclusive access and insight from expert thought leaders, innovative companies and industry associations.
Kellogg cannot shirk its palm oil responsibility by deflecting attention to its supplier, says RAN following a statement from Kellogg calling for productive talks between its supplier Wilmar and the environmental group.
Halloween food packaging resonates with shoppers—the National Confectioners Association reports 65% will pick themed packaging over plain during the spooky season. Here are some examples to help get you in the spirit.
Increased 'brand awareness' of private label and own-brand products will help to reduce consumer perceptions of inferior quality and increased risk, therefore increasing the customer base, say researchers.
Incorporating whole grains into bakery formulations dramatically impacts functionality and so it is easier if bakers start from scratch, says the director of R&D at Archer Daniels Midland.
The Federation of Bakers has designed a toast-scented fragrance in a ‘quirky’ marketing ploy to encourage young women to think differently about bread, its director says.
The US Agency for International Development (USAID) has pledged $4.98m to a project working with new genomics tools to develop drought and heat-tolerant sorghum hybrids and promote sustainable farming in Africa.
Parker Liautaud, the youngest person to ski to the North Pole, will attempt to set a new record during the Willis Resilience Expedition, using Amcor Duratear packaging to survive the grueling 640km (397 mile) trek.
KM Packaging has worked alongside tray manufacturer, i2r Packaging Solutions, to create an aluminium tray with transparent lid for a UK supermarket ready meal.
Porridge is proving a top breakfast choice, enjoyed by nearly half (49%) of British consumers, with nearly a quarter eating a bowl almost daily, reveals new research from Mintel.
The Kellogg Company hopes its Asian partner Wilmar International can have a productive dialogue with the Rainforest Action Network (RAN) over issues surrounding its palm oil sourcing.
Unite the union has urged administrator Duff & Phelps to involve government in a last-minute bid to save at least 110 jobs at the Liverpool snack manufacturer Trigon Snacks.
In a world that has seen such unlikely yet brilliant combinations as taco shells made of Doritos and tornados made up of man-eating sharks, why not a chip that’s half tortilla, half potato?
As the European Food Safety Authority (EFSA) welcomed a broad range of stakeholders to its Italian HQ today to debate data and process transparency, the food industry asked at what point openness brakes innovation and competitive advantage?
California startup ReGrained is using barley grains leftover from brewing to make sustainable granola-based cereal bars – such as Honey Almond IPA – high in dietary fiber and protein.
The Focal Point 2013: Frontiers in Packaging Conference will hone in on ways the industry can work to increase food container recycling and sustainability.
Rumours persist that one of India’s leading bakery and condiments companies is looking to sell off the controlling stake in its biscuits business to private equity investors.
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 at ‘what not to miss’…
Butter flavour alternatives touted as replacements for the potentially harmful popcorn butter flavour diacetyl may be just as unsafe, warn researchers.
In year one of launching its first retail products, POP! Gourmet Popcorn notched up sales of almost $1m. In year two, it’s looking at $3-4m. Next year, it's aiming for $10m, says founder David Israel, who’s on a mission to turn the bland stuff we...
While its fourth quarter figures make for dismal reading, there are some silver linings to the clouds that have enveloped Diamond Foods for the past couple of years, CEO Brian Driscoll told analysts this week.
The UK ready-meal packaging market is growing an average of nearly 6% annually; one retailer has revamped its food-to-go packs in hopes of taking a bigger bite.
Frito-Lay has cut costs by installing energy-efficient screw blower technology at its wastewater treatment plant in Turkey and re-using potato chip waste for crop fertilizer.
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?
Flavor Shakes, which makes containers for sugar sprinkles and spices, has saved the company thousands of dollars by creating a patent for stackable plastic containers.
