The Allergen Control Group (ACG) – which owns the Gluten-Free Certification Program (GFCP) – is inviting applications from brand owners, retailers and manufacturers to participate in the development of the first internationally-recognized Plant-Based...
Facebook IQ’s 2019 Topics & Trends Report confirmed what BakeryandSnacks had picked up on long ago: bread’s renaissance is a rising, hot topic on social media.
For every toy-shaped Rice Krispies treat shared on social media with the #TreatsForToys hashtag, Kellogg Canada will donate $20 to The Salvation Army to buy a toy for underprivileged kids.
The UK and New Zealand arms of the global cereal giant have teamed up with artisanal breweries to create two limited edition beers from its breakfast cereals to reduce food waste.
Irish taste and nutrition company Kerry has signed a licensing agreement with Renaissance BioScience Corp to manufacture, sell and distribute Renaissance’s non-GMO acrylamide-reducing yeast enzyme, Acryleast.
Henrik de Vries, commercial manager at KRÖNER-STÄRKE, explores ways in which bakeries can optimize their use of flours and starches to keep up with changing consumer demands – without the use of chemicals, modified starches or E-numbers.
The Israeli foodtech company has developed a world-first technology that enables the extraction of 70% protein concentrate from chickpeas, which it has used in prototypes for various applications, including snacks, dairy alternatives, meat analogues and...
The bread crust is usually relegated to the bin along with the wrapper; however, what many fussy eaters may not realize is it is more nutritious than the bread itself.
The major UK retail chain has told BakeryandSnacks it's blackened loaves are well within limit following criticizm by The Chartered Institute of Environmental Health (CIEH) for selling bread that could contain higher than recommended levels of acrylamide.
