Gluten-free foods could benefit from highly fibrous fruit flours developed from the by-product of juice and cider production, according to a senior researcher.
Bakery manufacturers in the UK are assessing ways to spice-up their product mix as adult consumers look for variety in their at-work lunchboxes and foreign bakery grows in popularity, according to a report from Keynote.
The much touted tightness in the chia supply is not being experienced by all suppliers, with Australia’s The Chia Company extending its growing area 100% year-on-year to satisfy demand.
Mandatory flour fortification across most of francaphone Africa is fuelling business opportunities for enrichment specialists, but education at ground-level will be crucial to the sector’s future, says Mühlenchemie.
Price spikes in the US grains market fuelled by a lengthy drought will be felt by bakery and snack manufacturers around September, according to an industry analyst.
Gluten-free specialist Dr. Shar will bite into the sizeable gluten-free market in the US with its new manufacturing facility that will produce breads, bagels and frozen goods.
A €8.2m ($10m) grant has been given to researchers at the John Innes Center in the UK to develop GM varieties of corn that are able to absorb nitrogen from the atmosphere, thus eliminating the use of fertilisers.
Trade groups have hit back at critics of their view that the UK food industry is reaching the limits of salt reduction, following a report published today on the topic.
ConAgra Mills has introduced a new wholegrain white flour that reduces added gluten requirements, is more absorbent, and has high mix tolerance, thereby cutting costs for bakers, the company claims.
UK firm Ulrick & Short has vowed to step up its research into launching new functional clean label ingredients and extending the uses of its additional raw material crop base.
Canadian natural and organics group SunOpta has introduced a new rice fiber ingredient made from rice hulls, which the company says allows formulators to add clean label fiber without the bulk of rice bran.
Ingredients supplier CSM has confirmed its decision to rid its European and US bakery businesses and reposition as a bio-based ingredients company, with plans to divest by the first half of 2013.
The snowballing gluten-free trend holds extensive opportunities for ingredients firms but education and innovation is needed to secure the future of this segment, an industry expert has said.
US bakery and snacks firm Ralcorp will pay out more than $1.3m under the Clear Air Act due to its failure to implement air pollution controls and issue permits for its bakery ovens.
Suppliers that want to jump aboard the private label surge will face a fine balancing act of co-producing for the sector and branded goods, according to Rabobank.
The food industry is under pressure from all sides to improve the nutritional content of foods intended for children's consumption - and there are big opportunities for companies to get ahead of the curve, according to ConAgra Mills' director...
Belgian bakery ingredients firm Puratos has a new manufacturing and innovation centre in China that will be dedicated to developing products for the local Asian taste requirements.
While US food heavyweight General Mills reported a 12% rise in sales for the 2012 fiscal year ending May 27, it said growth had been constrained by cost pressures in a difficult economic environment.
Investment in organic growth is more valuable than acquisitions that hold challenges of merging cultures and adjusting knowledge, according to the CEO of Puratos.
A ‘claim free’ trend may be set to emerge, with consumers becoming blind to complicated labels and pack assertions they may clamour for simple, natural ingredients they can understand without explanation.
Australian food firm Goodman Fielder is fusing its bakery business with three site closures as part of a strategic reorganisation of its business to reduce costs and improve efficiency amid struggling sales.
Neither enzymes, starches, hydrocolloids or sourdough can be used alone to replace gluten to improve the quality of gluten-free breads, according to a recent study review.
Hungarian start-up Fitorex has a patented sprouted soybean paste that enables gluten-free, high protein and low carb bakery formulation; a market gap with high demands, it said.
Italian firm Barilla Holding has announced its intentions to sell German private label bakery business Lieken in order to focus on branded bakery and growth in its pasta, sauces and ready meals businesses.
Israel's bakery firm GreenLite is taking its gluten free products to the European market for the first time later this year, premiering at trade show Sial.
Enzyme specialist Novozymes has developed a new bacteria-derived xylanase that it says is a predictable, cost-effective single-use product for baked goods that holds all the benefits achieved when traditionally using blends.
Confectionery and bakery technology supplier Baker Perkins has opened its first sales office in South America in order to tap into potential in the market and to be closer to its customers
Proposals to introduce plain packaging for tobacco products in the UK could open the door to extend the initiative to a raft of food and drink products - a move that would hit both packaging suppliers and brand owners, according to a coalition of companies.
Navy and pinto beans are the best suited when making pita breads with pulse flours in place of wheat but substitution must be minimised to 25% if quality is to be maintained, according to new research.
The UK bakery chain, Peters Bakery, has gone into administration, fuelled by a challenging retail environment and surging commodity and energy prices, according to an industry expert.
The Canadian Celiac Association has received a C$245,000 investment from the Canadian government to help enhance food safety systems and develop specific controls for gluten-free foods, in an effort to boost supply of gluten-free foods.
UK bakery Warburtons and texture analysis firm Stable Micro Systems have joined forces to develop equipment that enables manufacturers to assess the stickiness of dough immediately after mixing.
The Federation of Bakers has said that mineral oils which EFSA has cited as a possible health hazard are not found in UK bread by any processing method.
Schemes to reduce fat in foods may lead to reductions in heart disease risks, but switching to low carbohydrate foods may lead to increased cholesterol levels and higher risks of heart disease, warn researchers.
The firm behind a novel fiber claimed to reduce oxidized LDL cholesterol - an emerging risk factor for heart disease - is in talks with bakers about using it in everything from muffins to cookies after tests revealed it can also extend shelf-life.
The European Food Safety Authority (EFSA) has found the highest levels of exposure to mineral oil hydrocarbons (MOH), a possible health hazard, in bread and rolls in an opinion issued yesterday.
Market expansion group DKSH has announced plans to open its second innovation centre in Mumbai, India to help companies introduce confectionery and bakery products tailored to the Indian market.
New Zealand’s Ministry for Primary Industries (MPI) has called for submissions on its latest consultation paper set to decide between mandatory implementation of folic acid fortification or a continued voluntary policy.
Resource-scarce bakery and snacks small and medium-sized enterprises (SMEs) will benefit from revised acrylamide reduction pamphlets, according to trade body FoodDrinkEurope (FDE).
