DuPont Nutrition & Biosciences has launched two new emulsifier solutions to help the bakery industry meet consumer demand for friendlier labels and a smaller reducing their carbon footprint.
The supplier to the bakery, patisserie and chocolate industries looks to the next 100 years with an unremitting focus on innovation, health and wellbeing.
The breakfast cereal giant posted a 2.8% decline in Q4 2019 sales, hurt by falling cereal sales on top of offloading its Keebler cookie business and other assets to Nutella maker Ferrero.
An international group of scientists has pinpointed the genes responsible for the dietary content of white flour, which opens possibilities to manufacturers to satiate the consumers' love of white bread, while critically boosting their fibre intake.
Jake & Nayns’ has announced massive growth plans for 2020, including NPD launches, limited edition flavours and more expansion for the business, thanks to 57% growth over the past financial year.
Moon Cheese has refreshed its branding with packaging that has a stronger presence on shelves, new funky names for existing varieties and the extension of its lineup with two new flavours.
Yeast and fermentation specialist Lesaffre has opened a Baking Center in Abidjan in Côte d’Ivoire – its first in Africa – designed to support its growing base of customers in this region.
To respond to growing demands for non-GMO clean nutrition in LATAM, food and beverage ingredients provider, Tate & Lyle, expands its non-GMO texturizer portfolio using non-GMO starches made from US dent corn.
A report from Irish consumer advocacy group safefood reveals that most gluten-free snack products analysed had calorie levels similar to a standard chocolate bar.
The food giant has launched a regenerative pilot programme with Kansas wheat farmers situated in the Cheney Reservoir, which will ultimately improve the overall water quality provided to more than 400,000 Wichita residents.
EU trade association FEDIOL is proposing ‘concrete’ suggestions to align Nutri-Score with nutrition and health claims, Director-General Nathalie Lecocq tells FoodNavigator.
The global manufacturer of ingredients for the bakery, pâtisserie and chocolate sectors says the ‘breakthrough’ inclusion is set to grasp the latest consumer trend – that texture is the new taste.
