A Wisconsin cheese maker refreshed its 90s-era dried cheese snack by removing extra ingredients and changing the shape. Now it's a top search result for ‘cheese snack’ on Amazon.
The charred remains of 14,000-year-old flat bread found in Jordan has given researchers a glimpse into the diets of Natufian hunter-gatherers, 4,000 years before the emergence of the Neolithic agriculture way of life.
This year’s triennial expo – to be held in Las Vegas, UK, from September 8-11 –– will again form a platform where millions of dollars of business contracts will be signed daily.
The baking and confectionery supplier will sponsor the Baking Expo’s first ‘Artisan Marketplace,’ where guests can taste and learn about sourdough breads and time-tested techniques in a European-style café setting. BakeryandSnacks chats to Puratos USA...
Soft pretzels elicit a characteristic aroma that is markedly different from other baked goods, but scientific data on this is scarce, prompting researchers to pinpoint the odorants responsible.
The massive show will bring thousands of baking industry and supply chain professionals to Las Vegas, September 8-11. Here’s a taste of what to expect from the show’s focus on craft and getting back to baking’s roots.
The clean label ingredients supplier has launched a range of organic starches and proteins that add health and technical benefits to breads and cakes, as well as batters and coatings.
Pretzels Inc. has hired two R&D leads and one board member with plenty of pretzel experience as it continues a 120k-square-foot expansion of its manufacturing facility in Plymouth, Indiana.
Indulgent snacking meets functional ingredients in this week’s roundup through high-fiber chocolate, on-the-go tahini and chocolate-covered French butter cookies. Plus, Lucky Charms skips the cereal.
Similar to consumer trends in retail, home bakers are opting for bite-sized baked goods and healthier ingredients – making a star of citrus, coconut and hibiscus, though seasonal favorites hold strong.
An innovative two-year project to identify ways to improve the nutritional qualities and shelf life of baked goods with sprouted grains and pasteurization has been awarded a £650k ($790k) grant by Innovate UK.
Researchers from the University of Queensland (UQ) have developed a superfood bread using Australian native bush ingredients harvested by Aboriginal communities.
The mixed flour puff – manufactured by Pure Nature Foods, a producer specializing in grain-based snack formulations – blends California almonds with familiar snack flavors and probiotics.
The CPG giant is bringing two upcycled concepts to market through its SnackFutures hub, including jerky made from cacao fruit and chips made from vegetable scraps.
Ardent Mills added a grain elevator in Oregon on July 1 to complement its community mill and mix plant in the state, a move that will also support relationships with research universities.
Dutch multinational Royal DSM is collaborating with French agro-industrial group Avril to create a unique plant-based protein to meet growing consumer demand for flexitarian, vegetarian and vegan diets.
Latin America has increased its agricultural output in the past 20 years thanks to increased investment in research and development (R&D), according to a report by the FAO and OECD.
UK researchers have found that – in addition to being healthier – low fat/sugar biscuits have the lowest environmental impact, while chocolate-coated biscuits are the least sustainable.
Morning snack bars and flavor-packed cereals from General Mills and Kellogg's show that breakfast is still big, with colorful and hearty options hitting shelves this summer.
The Wisconsin-based cheese company has extended its Balanced Breaks snack pack line – a breakout star for the brand since its 2015 debut – with a sweet-and-savory breakfast version.
DoubleTree Hotels’ cookie dough will travel in late 2019 to the International Space Station (ISS) in a shuttle carrying a prototype oven built to withstand long-duration space flights.
The bakery supplier expanded its Missouri facility to 33k square feet, featuring its bakingHUB innovation lab and a yeast development center, while adding a technology center.
Archaeologists have found tiny donuts touted to resemble Cheerios that were made long before General Mills developed its ‘puffing gun’ to create the circular-shaped oat breakfast cereal.
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.
Arcadia Biosciences has appointed Randy Shultz as head of R&D to nurture its recently formed specialty genomics team and focus on the company’s wheat project with Ardent Mills.
The ‘snack evolution’ will continue for the foreseeable future as half of consumers are snacking at least three times a day, according to IRI’s Sally Lyons Wyatt.
Fruits have their day with Cheerios, tortilla chips get a makeover and chocolate pretzels become part of a full-fledged snack mix: Our roundup of what's new on the shelf this spring.
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