US confectioners should ready themselves to declare percentage daily values for added sugars set at 10% of total calorie intake, which could be a regulatory requirement by 2018, says a consultant for the Sweetener Users Association.
While many people have snacks, sugar and sodas pinned as the bad guys in the war against obesity, one recent study found little to no correlation between consumption of junk food and obesity.
The baking and snacks industry must explore innovations in grains to meet the challenges of a growing population, according to PepsiCo's global R&D head.
“Clean label” and “clear label” have been industry buzz terms in the bakery and snacks industries over the last few years, but is the commitment to going “clean” worth the cost?
Telsonic UK has partnered with Soreen, which makes Original Malt Loaves as well as a range including banana, apple and cinnamon, to test its Ultrasonic technology on soft or sticky products.
Consumer trends are actively changing how food items are packaged, according to a report released at this year’s Pack Expo Las Vegas and Pharma Expo 2015.
Seaweed has seen a big growth in sales in the past year and one nutrition expert believes the snack industry will help this ingredient rise even further.
‘Elemis’ sugar replacer to revolutionise bakery industry
Franklin Farms East (FFE) in New Jersey, US, which produces dry milk and non-dairy food products used in baked goods, ice creams and confectionery products has installed a Flexicon bulk bag discharger and bag dump station to bring its blending in-house.
The recent finalization of the Trans Pacific Partnership is good news for confectioners and sugar-using manufacturers across the US, according to Rick Pasco, president of Sweetener Users Association (SUA).
Two all-natural, wheat-based starches launched by Ulrick & Short are said to boost bread volume, increase shelf life and make for a softer loaf over time.
Pecans could become a mainstay ingredient across the bakery and snacks industry as consumers look for more versatility in their products, says the Center for Pecan Innovation.
Illinois-based Hearthside Food Solutions, LLC, was cited for safety hazards after an employee lost part of their finger in a dough-cutting machine at the company’s Ohio facility.
Companies must provide “a lot of coaching” and mentorship when hiring Millennials in the baking industry to nurture young talent, according to Dave Krishock, Bakers National Education Foundation professor at Kansas State University.
There’s no one size fits all approach to stopping allergens from making their way into baked goods, but one researcher says manufacturers must put many safeguards, including training, in place to help mitigate risk.
Riggs Autopack is celebrating after partnering with Spar Group, South Africa, to create a Guinness World Record, by producing 35,000 cupcakes for the world’s largest cupcake mosaic.
Mondelēz International hopes to “significantly expand margins” through healthier versions of its products, product innovation and more reliance on digital media.
The cereal market has been trending downward in recent years. At this year’s Barclays Global Consumer Staples Conference, two of the country’s biggest cereal companies, The Kellogg Company and General Mills, explained how they plan to recover in 2016...
Nutrilac protein from Arla Food Ingredients will turn the gluten-free boom into a sustained trend by allowing manufacturers to make gluten-free products that are indistinguishable from normal ones, it says.
Arla Foods Ingredients is showcasing a new high-protein ingredient for cake mixes that the company hopes can take advantage of the 'snackification' trend.
Sunbelt Bakery has launched a protein-based bar without preservatives and containing 6 g of protein that it hopes will compete with the likes of General Mills' Nature Valley protein bar offering and Kellogg's Special K bars.
BakeryandSnacks, the leading global trade publication for manufacturers in the bakery, snacks and cereal is seeking a new editor to take it to the next level.
Bread has seen a drop in popularity across developed countries due to health concerns, but pastries and cakes offer manufacturers a silver lining, according to a Euromonitor analyst.
Consumers are moving toward healthier options such as breakfast biscuits and away from sweet in the UK biscuits and cake market, according to a report from Key Note.
Consumption of refined carbohydrates, like refined grains and added sugars, significantly increases the odds of depression among postmenopausal women, researchers claim.
Campden BRI has received formal approval as a Centre of Excellence for Food Science and an Industry Specialist in Bakery, by the National Skills Academy (NSA).
Singapore-based Olam’s $1.3bn acquisition of Archer Daniels Midland’s global cocoa business has hit a bump in the road, according to U.S. Securities and Exchange Commission filings.
