A study published in Frontiers of Nutrition revealed that adding 2% of blood orange and lemon fibers to wholewheat durum flour was a viable approach to producing high-fiber bread with respectable shelf life.
A new collective of research has found consumers are drawn more to claims based on the presence of something good like ‘high in protein,’ than the absence of something bad like ‘low in sugar.’
The New York-based company, part of Bimbo Bakeries USA, is again inviting American consumers to create their dream donut to celebrate National Donut Day (the first Friday in June each year).
PepsiCo and Stacy’s, under the Frito-Lay umbrella, are calling for women-led startups to apply to the Stacy’s Rise Project incubator competition, a mentorship and grant program.
The US artisan wholesale bakery has enlisted founder Nancy Silverton, who sold the company in 2001, to create a range of sourdough breads to celebrate its 30th anniversary.
Mondelēz International announced the two winners of its first SnackFutures ‘Future of Snacking’ pitch competition at the Seeds & Chips annual Global Innovation Summit held in Milan, Italy, from May 6-9 2018.
Kids' snacks get the better-for-you treatment with the help of chickpeas and butternut squash, along with allergen-friendly labels for parents' peace of mind; veggie crisps (chips) omit the usual carbs; and hot peppers find their way into bagels...
Consumers will not compromise on taste, but they are asking ‘weirder’ questions about the origins, ingredients and benefits of their food, according to Ipsos survey data and industry thought leaders who spoke at Puratos’ Taste Tomorrow event in Chicago,...
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.
