Egyptian bakery equipment firm Morcos has faced financial difficulties amid political unrest in its home market, but an investment strategy saw it prosper against the odds, its purchasing manager says.
Popcorn has exploded and thins have sliced into action in snacking – both riding on the wave of being indulgent with a healthy slant, according to Euromonitor International.
Nick Henson is the Reading-based associate director at the International Food Network (IFN), a key player in the EU’s new multi-million euro, multi-partner Metabolic Syndrome-battling project, PATHWAY-27, that has health claim victories trained in its...
From the benefits of gluten-free to those of Mediterranean and Palaeolithic diets, many claims that one dietary strategy are better than another for health and weight loss are simply 'unjustified' and 'sometimes utter nonsense', according...
High-protein bread will be a functional niche of the future if manufacturers can play up the satiety angle and get the taste right, says a health and wellness expert.
5-minutes: Chewing over GMOs with the Snack Food Association
Genetically modified organisms are safe and there is a need and place for them in the market, but manufacturers are removing them for fear of class actions, says the CEO of the Snack Food Association.
Oats, when the supply chain ensures no cross-contamination, are a gluten-free cereal grain. So why haven’t we seen a flurry of oat-based gluten-free options in the global bakery sector? Are they a missed golden opportunity for gluten-free bakery?
Food manufacturers, retailers and other food industry players are failing to connect with consumers who are tuning out of mainstream messaging and infesting their own comms channels, says angel investor, business mentor and philanthropist, Mike Greene.
5-minute chat with FoodNavigator-USA and BakeryandSnacks
General Mills’ move to go GMO-free on its flagship Cheerios brand has caused quite a stir. But what motivated this reformulation? And how will it play out?
Food manufacturing giant Unilever will work with international non-profit Solidaridad to drive the sustainable development of the sugar cane industry in Central America.
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?
From the 20th International Congress of Nutrition in Granada, Spain
The food industry came under attack last week at the International Congress of Nutrition (#ICN20) for not doing enough to improve the healthiness of its portfolios…unfairly, says Unilever.
There is a raft of options now available to food manufacturers looking to reduce salt - but how about mushrooms? Frozen mushroom giant Scelta Mushrooms has two ingredients for salt replacement, including one for (non-mushroom-flavoured) bread.
Snack makers need a better and more open discourse with NGOs and government about efforts made to improve the nutritional profile of their products, says the director general of the European Snacks Association.
Claims like low sodium, low fat and low calorie on snacks are decreasing which seems counterintuitive given action is being taken by manufacturers, said the director of innovation and insights at Mintel.
Plant bakers need to defend their corner more robustly in order to increase consumer awareness of bread's nutritional benefits while also battling harvest, regulatory and publicity woes.
G.Mondini and Digi Europe have collaborated to launch an integrated weigh station with a coding system that allows printing directly onto film on the top of the tray, eliminating the need for labels and the cost of dispersing unwanted backing paper.
Aggrieved companies and trade groups have already mounted legal actions against the EU’s strict health claim laws – they are in process – but the regulation’s workings could face fresh challenge from governments signed up to the World Trade Organization...
Snack firms must battle with frugal consumers, expanded competition and the challenge to remain innovative, exciting and healthy, a leading sector analyst says.
Hot and spicy, mac ‘n’ cheese, natural, healthy, clean label and cheap are just a handful of the demands ingredients firms face when developing snack seasonings, Kerry Ingredients & Flavors says.
A new interactive graphical database offering market insights for food and beverage ingredients will help manufacturers and suppliers identify new trends and grow their business, according to RTS.
There are processing challenges for extruded snack manufacturers when developing healthier products with ancient grains, whole grains and fruit, says Bühler.
Natural colours have overtaken their synthetic counterparts for the first time ever, and the trend towards clean label products is one of the key drivers according to new data from Mintel and Leatherhead Food Research.
Albis said its oxygen scavenger offers quality improvement for long shelf life products that are sterilised such as ready meal trays and bag in box pouches for wine and fruit juices.
Dried distillers grain, produced during ethanol processing has until now only found use in animal feed. But that could soon change after US researchers developed a way to turn this by-product in to a value-added food grade ingredient.
Food companies should be cautious about when and how they talk about salt reduction, according to Euromonitor International's global head of health and wellness research Ewa Hudson.
Anti-microbial air treatment systems will become a “very important” hygiene factor in the food manufacturing industry in coming years, Ecolab’s Marcus Ley told reporter Mark Astley.
The Sustainable Packaging Coaltion (SPC) is key to get everyone's voice at the table to address problems throughout the chain, according to its director.
'Snackified' traditional foods are among the latest snack trends on show at SIAL in Paris this week, where better-for-you snacks have made a strong appearance.
UK research institute Campden BRI says that getting the baking temperature right is almost as important as selecting the right ingredients in achieving high quality gluten-free products.
Intelligent packaging is not just about tracking products from factory floor to consumers’ cupboards, according to Mondi marketing and communication director Albert Klinkhammer.
Bosch Packaging Technology launched multiple machines for the food and drink industry designed to cater for manufacturers’ demand for speed and versatility at trade show FachPack 2012 in Nuremberg, Germany.
Sustainability is nothing new for the bakery industry; the challenge is quantifying efforts and translating these to consumers in a comprehensive way, says AB Mauri.
Arla Foods Ingredients claims that big savings can be made by using egg replacers in cakes and pastries, but if substitution is so beneficial why isn’t everyone doing it? BakeryandSnacks.com investigates.
The food industry is under pressure from all sides to improve the nutritional content of foods intended for children's consumption - and there are big opportunities for companies to get ahead of the curve, according to ConAgra Mills' director...
BakeryAndSnacks.com asks a gluten free specialist how long it will take to achieve the elusive gluten-free bread that is on par to conventional wheat loaf.
Emerging food quality method Process Analytic Technology (PAT) is gradually gaining traction in the food industry after being launched in the pharmaceutical sector eight years ago, Soenke Rosemann of Sartorius told FoodProductionDaily.com at Anuga FoodTec...
Closely analysing flavour compounds can help bakers select the best flours and oils to optimise taste, according to a flavour consultant with almost 20 years’ experience at Kraft Foods.
