Growth rates of several individual label claims under the health & wellness umbrella have started to level off, according to new research from Symphony Consulting.
Consumers want the best of everything and the challenge for bakery manufacturers is to address complicated paradoxes, says the head of research and development (R&D) at Puratos.
ADM will put forward a third, higher bid of A$3.4bn ($3.5bn) for Australian bulk grains specialist GrainCorp after a full financial review of the company.
A gluten-free scanning app in Australia could prompt industry to improve nutritional content and label on-pack, says a research fellow from the George Institute for Global Health.
Is industry at the limit of what it can realistically achieve in lowering salt levels, or will a new wave of scientific developments and innovative technologies help to push the boundaries on how much salt we can take out of products?
The UK Food Standards Agency (FSA) has released its latest update on the levels of acrylamide and furan in foods, adding that their findings do not increase concern about the risk to human health.
Millet is nutritionally superior to wheat and other gluten-free grains, yet a lack in novel processing technologies at a commercial level is holding industry use back, a new review finds.
The health-conscious yet frugal consumer is increasingly difficult to convince, even when presented with a plethora of health and nutrition claims on pack. So, just how can manufacturers prompt that purchase?
BakeryandSnacks.com gives a snapshot of the omega-3 bread market and unearths the best source of omega-3, the claims bakers can make on products and how much you need to have a positive effect on health.
Making quick business decisions is crucial in the UK bread market because it is a highly competitive space, says the sales director of Allied Bakeries.
A barley variety high in fructans and positively linked to improved gut health holds promise for wholegrain foods, according to the Commonwealth Scientific and Industrial Research Organization (CSIRO).
Hostess Brands has closed all asset sales and pulled in $860m; a figure a little less than the worth of the company but expected given the speed of the sell-offs, an analyst says.
The United States Department of Agriculture has hit out at the Indian government for allowing the export of an additional 5m tonnes of wheat last month, calling it unviable unless the mandated floor price is brought down.
Quasar Automation is designing an ultrasonic cutting device for a range of applications, including tray bake cutting and portioning, which it claims offers considerably more flexibility than previous systems.
The UK could soon become a net importer of wheat for the first time in a decade, but The Federation of Bakers has said that there may be enough of the commodity on the global market to satisfy industry needs.
The American Bakers Association (ABA) has welcomed a Maryland bill that will increase the penalties for theft of plastic bread trays – a criminal act that bakers say costs at least $75m a year.
There is huge potential in sliced bread and rolls in Australia as consumers look for cheap and easy lunch options in the wake of a turbulent economy, an analyst says.
A new range of yeast extracts can deliver up to a 50% sodium reduction without compromising the taste or functional integrity of the finished product, according to Sensient Bio-Ingredients.
Ireland’s The Flat Bread Company has diversified into the retail market thanks to an extra-wide flow wrapper designed specifically for the firm by Italian supplier PFM Packaging Machinery.
A US attorney has filed an objection on the Hostess bread business sale because the contract would release Flowers Foods from environmental liabilities.
Bringing together teams to spark innovation and ideas is the driver behind Puratos’ €15m ($19.5m) investment in a new global research and development center, its R&D head says.
Flowers Foods has won the bid for a majority of Hostess bread assets including Wonder Bread and Nature’s Pride outside of auction after no other bidders stepped forward.
Sunsweet Bakery has launched a new line of purple colored plum-infused baked goods that offer a tasty, new experience with a ‘myriad of health benefits’, it says.
The Real Bread Campaign has slammed UK industrial bread manufacturers on the misleading use of ‘wholemeal’ and ‘wholegrain’ and has called for meaningful legal definitions and robust regulation.
A US flour and grain blend recall has hit major brands including Frito-Lay and Mondelez and forced widespread precautionary recalls on snacks, cereal and biscuit products.
Vie de France Yamazaki has closed a frozen bread facility in Chicago to shift production to a larger plant in Atlanta as demands and expansion plans outstretch capacity.
Powerful antifungal compounds produced from linoleic acid found in bread flour are the key reason for sourdough bread’s mould resistant properties, and have potential to be used in a host of food and agricultural applications, say researchers.
Puratos has reformulated and developed new market-specific bread improvers to address flour quality fluctuations and cater to consumer taste profiles, it says.
Limagrain Céréales Ingrédients (LCI) has extended its fibre range with a new ultra-fine wheat bran ingredient that it says can improve structure, texture and nutrition in a broad range of food and beverages.
Kellogg has described its Special K Red Berries recall as “very small” as Bimbo Bakeries USA issues a broad voluntary recall on its core bread brands due to possible flexible wire contamination.
German baking ingredients firm Ireks has launched a new chia seed bread mix for the UK that it claims will appeal to British consumer demand for “superfoods”.
