Dutch company FrieslandCampina Kievit is exploiting its 120 years of experience to develop innovative products in response to the bakery industry’s dichotomous demands for both clean label and indulgent experiences.
The Food and Drug Administration (FDA) department in Pune, Maharashtra, has announced a programme to fortify staple foods in the city, supported by a package of support for food and nutrition firms.
Studies show the bio-availability of some nutrients is higher in sprouted grains. However, effects vary widely according to the grain, temperature, and sprouting period, while a lack of human clinical data makes it hard to make generic claims about whether...
Sonoma Brands has introduced what it calls a ‘revolutionary’ protein snack pack that features two ‘perfectly boiled’ organic free-range eggs paired with a protein-packed dip.
A six-year large-scale research study has concluded that gluten-free diets may be good at dealing with bloating but for health benefits such as a lower risk of cardiovascular disease and type 2 diabetes you should look to whole grains.
New York-based restaurant consultancy group Baum + Whiteman named ‘plant-based’ the top food trend to watch in 2018 and there are no signs of it slowing down this year, evident in the number of vegan snacks in our line-up this month.
Coeliac UK and Innovate UK are helping fund research to develop three new plant proteins for gluten-free bread, which Nandi Proteins chairman Neil Crabb says could improve its taste and texture.
PepsiCo has voiced its 'disappointment' in Indonesian food giant Indofood's decision to withdraw from the Roundtable of Sustainable Palm Oil (RSPO) certification scheme ‘with immediate effect’. Indofood had cited ‘extreme disappointment’...
A New York resident has filed a putative class action against Mondelēz Global LLC alleging it is misleading consumers by misrepresenting the composition of its Honey Maid Graham Crackers.
Mexican students are transforming acidic agave waste from tequila production into a nutritious high-fiber flour. “We will create a new product to combat obesity and also have a cleaner Mexico,” they say.
As the popularity of snacking continues, consumers are balancing their desires for health and indulgence. Marcia Mogelonsky, director of Insight, Food and Drink, Mintel, shares with BakeryandSnacks her annual review of the salty snack industry.
