The rush to the so-called ‘shining new kid on the block’ – as Marcia Mogelonsky, director of Insight at Mintel Food and Drink terms it – has ignited like a wildfire and everyone is talking about it. But will it make vogue status?
Archer Daniels Midland Company (ADM) has introduced two organic flours to its complementary range of organic and grain-based products, to enable customers meet increasing consumer demand for clean label products.
Aligned with the exploding growth in China’s bakery sector, Bakery China has grown from relatively small beginnings in 1997 to an enormous trade event occupying more than 200,000m2 of the Shanghai New International Expo Center in China.
A new study claims refined grains are not associated with the chronic diseases usually attributed to them and even states current whole grain consumption recommendations is inadvertently causing consumers to overlook crucial nutrients.
Globally, brand licensing strategies continue to drive retail growth year-over-year for today’s top brands, with 2018’s standouts including Kellogg’s and Funko. We chat to Amanda Cioletti, content director of License Global, about how this collaboration...
Cargill has developed a range of plant-based lecithins that assist bread producers formulate clean label and allergen-free production without compromising on functionality.
The CEO and co-founder of the mission-driven food startup that makes flour and snacks from the grains used to brew beer has issued a challenge to companies like PepsiCo’s Frito-Lay to share their resources to tackling the dire global plastic crisis.
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
