All news articles for February 2014

BakeryandSnacks attends Snaxpo 2014 to bring you the latest trends, insight and new product development in the snacks sector

BakeryandSnacks attends Snaxpo 2014

 BakeryandSnacks will be at Snaxpo 2014 in Dallas, Texas next week to bring you all the latest news and trend insight from some key market leaders.

Adept Quattro robots

Adept lets their robots do the talking

By Jenny EAGLE

Adept Technology will host two New Product and Technology Demo Days at its Application and Demo Center in Amherst, New Hampshire, on March 5 and March 6.

Munksjö produces speciality papers.

EU can impose fine of up to 1% of annual worldwide turnover

Ahlstrom and Munksjö refute EU Commission claims

By Jenny EAGLE

Ahlstrom and Munksjö have received a Statement of Objections from the European Commission for providing misleading information in a merger case.

Farm safety nets and federal crop insurance for US wheat growers promote stability at the farm level and onward up the supply chain, says National Association of Wheat Growers (NAWG)

M&G Exclusive: Interview with National Association of Wheat Growers president Bing Von Bergen

What the farm bill means to the US (and global) wheat industry

By Maggie Hennessy

This month, President Obama signed the 2014 Agriculture Act into law, ending a multi-year battle over the contentious piece of legislation. The US-based National Association of Wheat Growers (NAWG) was one of the organizations that applauded the bill’s...

Healthy snackers driving growth in US cracker market

Healthy snackers driving growth in US cracker market

By Maggie Hennessy

As Americans continue to trade traditional meals for smaller eating occasions throughout the day, the $7 billion market for US crackers (as of 2013) is benefiting from this shift in eating habits, especially those touting healthy ingredients in their...

Gluten-free pasta tends to be lower in fat, calories and sugars than standard pasta

How nutritious are gluten-free foods?


One of the main drivers of the gluten-free market is a desire for healthier diets and better nutrition – as opposed to medical need – but how healthy is the nutritional profile of typical gluten-free foods?