The PepsiCo Foundation is collaborating with humanitarian organization CARE to tackle gender inequality in the agriculture sector with an $18.2m investment in She Feeds the World.
Plant-based and free-from were identified as two of the top trends that influenced the industry in 2018, according to research by The International Food & Drink Event (IFE).
The International Association of Plant Bakeries (AIBI) is hosting its 36th biennial Congress in Manchester with a program focused on a comprehensive view of the baking industry – now and in the future.
Bread is one of the biggest casualties of the supermarket price war, as retailers keep dropping its price to rock bottom levels in a bid to entice shoppers, according to Gordon Polson, Federation of Bakers’ (FoB’s) director.
New quality criteria for wheat futures, Record profits for Carr’s Milling Industries, 2014/15 the second successive year of global grain surpluses, FAO increases wheat production forecast
By Shane Starling at FI-Asia in Jakarta, Indonesia
From tea yoghurt to coffee fruit energy, portable water enhancement to Milo’s brand expansions, Mintel shared category-busting innovation at Food Ingredients-Asia in Jakarta, Indonesia, this week.
UK barley shows low nitrogen levels but wheat quality remains a concern, crop damage has hit UK winter oilseed rape, Bill & Melinda Gates inject $14.5m into sorghum research, and Australia research investment to benefit crop productivity and profits.
Dispatches from Euro Fed Lipid Congress, Montpellier
With a growing pressure to reduce fats in baking scientists look at novel means of structuring fats and cite waxes oleogels and emulsions as potential alternatives, but this will depend on the market.
Wheat supplies have hit record levels across the globe, but for France and some other European markets quality concerns are emerging, warns an analyst.
‘Thins’ have taken off in the US and Canada with bread, bagel and even tortilla varieties offering less calories for the health-conscious consumer, and it’s an area that holds great promise for Europe, says Mintel.
Manufacturers of baked goods are reaching a point where calls to cut salts, fats and sugars in products are becoming detrimental to the quality of their products, a bakery manager has said.
