The high level of mycotoxin contamination in Indian cereals must be addressed with improved monitoring and maximum levels for contamination set, a new study says.
Bimbo Bakeries has splurged out $75m on land to build a bakery plant in Pennsylvania as it continues to invest heavily in securing a stronger grip on the Northeast region of the US.
Penford Ingredients has developed an egg white replacer that cuts costs, improves quality and plugs non-allergenic requirements in gluten-free bakery formulations, it says.
Three main methods to determine fat levels in bakery show up conflicting results in the same commercial samples, say researchers who warn that measurement and labelling of fat may be inconsistent between countries as a result.
Bankrupt Twinkies and Wonder Bread maker Hostess Brands says it expects to establish up to six ‘stalking horse’ bidders for its iconic bakery brands when bids are presented to the bankruptcy court.
BakeryandSnacks.com has put together a ‘festive bake-off’ scouring all the science and research from 2012 on gluten-free products to see how efforts to improve quality and up nutrition compare.
Despite strong evidence to the contrary, the belief that a gluten-free diet will help you lose weight and improve your health - even if you don’t have celiac disease - continues to gain momentum, according to a new survey.
A day after confirming the €500m acquisition of New York-based blends specialist Fortitech, Royal DSM has concluded the year by buying beta-glucan brand Oatwell from Swedish Oat Fiber (SOF).
Swiss firm Aston Foods has developed a vacuum cooling technology for large bakeries that can save time and money compared to conventional cooling towers, it claims.
The production of celiac safe food products from non-commercial, traditional wheat strains has great potential, despite a recent study suggesting some are not suitable, say researchers.
A maximum threshold of 20 mg of gluten contamination per kilogram of food marketed as gluten-free has been successful in protecting coeliac consumers in Europe, according to a new study published in the American Journal of Clinical Nutrition.
The level of trans-fats in Spanish bakery products has been ‘considerably’ lowered to levels that are well within those regarded as safe. As a result it is now important to update food composition databases to accurately estimate human intakes, say researchers.
Consumer demand for fiber-rich products is predicted to continue to sky rocket, with some industry observers claiming fiber will have ‘rock star’ status for the food and nutrition industries.
High distribution costs and no success in finding a European manufacturing partner has forced UK bread manufacturer Warburtons to end its export trial with Tesco across Central Europe.
Barley has great potential to leach the charge in a new era or functional bread products, but more needs to be done in understanding the key formulation challenges, warn researchers.
GMO content is harder to quantify in breads made from maize flour than maize semolina because the grain has a smaller particle size and has been processed more, a new study finds.
The Food and Agriculture Organization (FAO) has urged greater use of neglected traditional grains, saying that there is global overreliance on just a handful of staple foods.
The bakery and snack sector is not generally seasonal and is comprised of staples, but manufacturers can exploit the lucrative Christmas period through packaging design, an analyst says.
A new way to produce heart healthy bread from whole grain oats could help industry create a new area of functional bread products backed by EU health claims, according to new research.
The $1.75m in bonuses to be shared by bosses at Hostess Brands should they meet targets relating to the sell-off of its assets are “below market rates” and “completely routine”, says the now-defunct maker of Twinkies and Ding Dongs.
Bakery and snack manufacturers are only at the ‘tip of the fiber-enriched product iceberg’ and novel ingredients present opportunities to drive the sector further, according to a new report.
Special edition: Free-from foods (gluten-free, dairy-free)
Gluten-free marketers have a habit of drawing a series of concentric circles when they are trying to describe their target market - and the potential size of the prize.
The managing director of Premier Foods’ bakery arm tasked with driving the struggling bread business forward has resigned and will leave the firm early 2013.
The bakers' union of Hostess Brands has asked the court overseeing the firm’s bankruptcy to appoint a Chapter 11 trustee to safeguard an orderly wind-down.
Researchers have developed modified bread and durum wheat that they claim could combat obesity and diabetes using a non-genetically modified technology known as ‘TILING’.
Packaging and distribution specialist Orbis has filed a patent for a multi-way bakery storage and distribution tray that it says ensures increased efficiency.
The nearly extinct Twinkie has received a scurry of free publicity over the past two weeks and the saga may just lead to Wonder Bread t-shirts and Twinkie imitations coming out of the woodwork, an analyst says.
Premier Foods will shut two bakery sites and remove 130 distribution routes at a cost of £28m ($44.5m); a move sparked by its lost Co-op bread contract.
Twinkies and Wonder Bread maker Hostess Brands has today filed a motion with the US Bankruptcy Court for permission to close the business and sell all assets.
Twinkies and Ding Dongs maker Hostess Brands says that if employees on strike are not back at work by 5pm EST today, it will move to liquidate the company.
The English-born sandwich is a stern favorite with American consumers; consumed by a vast majority at least once a week, the Grains Food Foundation says.
Allied Bakeries has secured an important win as it strikes a supply contract with UK retailer the Co-op that Premier Foods has been forced to cut, ABF’s finance director says.
Fortified breads, snacks and cereals targeting mental health in older consumers is an avenue of opportunity for manufacturers, a Leatherhead analyst says.
