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.
Exhibitors use IBIE as a launching pad for their latest advancements and this year, attendees will not be disappointed with the extensive array of novel products.
Every three years, members of the global bakery industry gathers at one of the world’s most important trade events to discover the cutting-edge technology, machinery and knowhow that will streamline their production and set them apart.
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.
Anticipation is building as the clock counts down for the kickoff of the International Baking Industry Exposition – one of the most important events of the global bakery industry’s calendar – scheduled to open doors at the Las Vegas Convention Center...
Bells of Lazonby, a family bakery in Cumbria, UK, which supplies cakes, scones and artisan breads has secured funding from the Made Smarter Programme to automate its portioned cake with automated robot machinery.
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.
Bread is the third-largest contributor to CPG’s $360bn value, according to a report by the Grocery Manufacturers Association, while snacks, cereal, cookies and crackers also play an important role.
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.
Where Food Comes From – which provides independent, third-party verification of food production practices in North America – has launched the ‘Gluten Free by WFCF’ standard.
This edition of our product roundup features a cornucopia of punchy flavors, from adventuresome craft beer cookies to ultra-delish Godiva baked creations to quirky flavored nuts.
Pots & Co, a London-based dessert manufacturer, is set to boost its international trade after securing a £1.2m funding package from Lloyds Bank Commercial Banking, supported by UK Export Finance.
The world’s biggest bread maker reported higher prices and growing revenue headwinds in the US and Mexico contributed to flat net sales for its second quarter ended June 30.
The Welsh family-run bakery has hunkered down into a scrum with former Wales and Lions rugby captain Sam Warburton to release a range of protein-packed cakes and Welsh cakes.
Cake sales increased by $226m last year, but overall, the fresh department broadly must recommit to compete with the growing centerstore and CPG launches, says IRI.
Dawn Foods has revitalized its entire product portfolio, categorizing products to make it easier for customers to select the right application for their needs.
Bengaluru-based Croitre Millet is setting up an office in France following the approval of its millet premixes by the Laboratoire D’essais Des Materiels Et Produits Alimentaires (LEMPA).
The UK government’s pledge to cut emissions to almost zero by 2025 is expected to drive a growth in anaerobic digestion, and bakery businesses can play an important part. Jason Ward, head of Procurement at Amur, explains how to make the most of food waste.
From probiotics to vitamin D to macronutrients, bakery and snack producers are highlighting their commitment to help consumers stay on the straight and narrow with a slew of health-enhanced NPDs.
Gluten free is one of the most popular diet trends around the world, but the number of people who actually need to avoid gluten for medical reasons is relatively small. Today, one in five people reduce or eliminate gluten from their diet because they...
The German snack conglomerate has procured a minority stake in the Australia and New Zealand units of Philippines-based peer Universal Robina Corp. (URC), giving it greater exposure down south.
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.
The US’s Flavor Extracts Manufacturers Association (FEMA) has issued GRAS approval for Vitosa natural flavors, a new line of stevia products from HB Natural Ingredients.
The European bakery and pastry ingredients federation recently celebrated its 50th anniversary with its secretary general calling for a market that protects the innovation capacity for manufacturers of bakery ware across Europe.
Chain and independent bakeshops have a chance to compete with sandwich retailers, supermarkets and quick-service restaurants for a bigger slice of to-go business, according to NPD data.
A raft of bakery and snack producers have figured out how to make new products from ingredients that used to end up in the trash, from nourishing flour made from the byproducts of making tofu and soy milk, to spent grains from the beer industry, to repurposing...
FrieslandCampina Ingredients Food & Beverages, formerly known as Kievit, has expanded its whipping agents portfolio with a pastry cream powder for bakeries.
Global bakery ingredient manufacturer Dawn Food Products has finalized a deal with Ardent Mills to acquire its Canadian sweet ingredient business, along with its mix facility in Ontario.
This month, we are placing oyster mushrooms, activated nuts and seeds, and probiotics in the spotlight, along with the indulgence of Jaffa cakes and a mega stuff Oreo O’s cereal.
Baked goods and snacks have a new dairy protein option from New Jersey-based AMCO Proteins. BakePLUS is said to be heat stable and highly soluble, preventing over-aeration common in pastries.
PepsiCo-owned Lay’s chips cracked the fifth spot of Kantar’s Global Ranking Top 50, while Grupo Bimbo remained one of the Top 20 most chosen brands on the planet.
The nation’s Ministry of Health has decreed that all foods sold in Singapore – including bakery and snacks, whether made locally or imported – must be PHO-free within two years.
Be it a slab of a chip or one that features a ‘breakthrough’ crispy crunch; a bowl of ice cream or Cookies ‘n Crème cereal for breakfast; or partying it up with a soda flavored cake bite or a big bucket of low cal biccies; we’ve scoured the shelves to...
Entrepreneur Magazine’s annual Franchise 500 ranking included 17 US bakery franchises in total, with Cinnabon and Auntie Anne’s in the top 100 overall.
The Food and Drink Federation (FDF) has released its updated guide to help manufacturers adhere to EU and UK labeling laws for gluten-free packaged goods.
Irish dairy processor Glanbia is capitalizing on the Chinese consumer’s growing penchant for full-fat dairy creams – especially prevalent in raft of exquisitely decorated cream-topped cakes on show at Bakery China.
Rich Products Corporation has been at the forefront of development in China’s bakery industry since its entry three decades ago and today is considered a trend originator.
