Amazon-owned Whole Foods Market is closing Gluten-Free Bakehouse – which provides gluten-free baked foods for the retailer’s southern region market – in March.
Robb MacKie, president & CEO of the American Bakers Association (ABA), has been appointed vice-chair of the National Association of Manufacturers’ (NAM) Council of Manufacturing Associations (CMA).
Gut health is trending across the globe, with 77% of consumers now affected by digestive issues or concerned about digestive wellness. Thomas Schmidt, marketing director at BENEO, discusses the role that fibre is playing in this.
Parle Products, manufacturer of biscuits and confectionery, has launched three TV ad campaigns to drive sales for its biscuit brand Milk Shakti, across India.
The first wave of speakers has been announced for this year’s Healthy Ageing APAC Summit, with experts from blockbuster brands Brands Suntory, Blackmores and Herbalife among the confirmed speakers.
Hostess Brands Inc. has finalised its acquisition of Ontario’s Voortman Cookies Ltd. from private equity firm Swander Pace Capital (SPC) for a cash transaction valued at approximately C$425m ($320m).
The Frito-Lay and Walkers Crisps maker has acquired a majority shareholding of Senselet Food Processing, an Ethiopian potato crisps company founded by Veris Investments in 2015.
Australia’s largest organic children’s snacks brand Whole Kids sees convenience for both mothers and kids as well as delivering delicious tasting products as its major priorities whilst planning for its upcoming expansion into the Asia Pacific region.
US snack food giant Utz Quality Foods has added the direct store delivery (DSD) business of Illinois-based Kitchen Cooked to its burgeoning portfolio of snack brands.
Malaysian ready-to-eat manufacturer BioHaruan hopes its recent visit to the SIAL trade show in Jakarta will open the doors to the Indonesian market for its brands, including its innovative Rezza Hot 2 Go snack kits.
FrieslandCampina Ingredients Food & Beverages identified three major trends in its first annual Trend Report published earlier this year that could assist bakers turn tomorrow’s consumer demands into market propositions.
