ADM Milling has launched a multiseed concentrate that contains ancient grains in the UK, in response to growing consumer demand for wellness-focused foods.
Nestlé’s latest brand campaign, created by McCann London, moves away from knitting grandmothers after seven years to embrace a new ‘Shreddie or Not’ attitude.
Euromonitor International has identified 20 of the most influential megatrends to shape the world by 2030 with analysis on eight megatrends with the furthest-reaching impact on industries and consumers in the years to come.
Wessanen’s Whole Earth brand is extending its sports nutrition snack, Power Balls, beyond health channels and onto supermarket shelves as health-focused consumers become more “mainstream”.
Bakery giant Bimbo Colombia has officially opened its second multi-million bakery facility with four production lines in Tenjo, about 20 miles outside of Bogotá.
Constantia Flexibles has invested €6m ($7m) to meet a growing demand for specialty laminates in high property barriers, for confectionery, coffee and snacks.
The sea salt-flavored kamut snacks - made from an ancient grain - were developed two years ago and received an 'overwhelming' interest received from consumers.
Yellow Diamond potato chip maker Prataap Snacks has announced its initial public offering (IPO) will hit the market in two months as it looks to expand operations and enter new categories.
CSM Bakery Solutions is collaborating with 3D Systems Corp to develop 3D printers for the food industry, expected to be ready for distribution by the end of 2018.
Ukraine agricultural conglomerate Astarta Grain has secured a $25m loan from the European Bank for Reconstruction and Development (EBRD) to upgrade its grain and sugar facilities.
Kellogg’s is planning to cut 223 jobs in at the ready-to-eat cereal (RTEC) plant on Porter Street in Battle Creek, US, in 2018, in a move to streamline and decrease the total cost-per-pound costs, which will improve margins.
US scientists suggest Americans increase their consumption of grains foods such as bread, rolls, tortillas and ready-to-eat (RTE) breakfast cereals to make up their shortfall in nutrients.
Plant proteins such as hemp, brown rice and pea have complex taste profiles that work best with tailor-made flavours. But it's not always obvious that sulphur pairs well with strawberry...which is why it helps to have a flavourist on board to explain.
Gluten-free has moved from trend to mainstream. BakeryandSnacks reviews the demand and its demise in certain areas, as well the confusion and the rising number of contentious health risks.
Cracker brand Nairn’s is adding 20% extra product to its Gluten Free Wholegrain Crackers range in an attempt to wade off shrinkification, said CEO Marty Gray.
Portuguese scientists suggest fortifying bread with fruit and yeast by-products increases fiber content in bread and could reduce waste in the environment.