Gluten-free product launches accounted for 10% of new food products globally, which was partly due to better labelling rules, new data from Innova Market Insights has shown.
The National Confectioners Association (NCA) is pushing for Australia to be allowed to export more sugar to the US under the Trans Pacific Partnership (TPP) as it decries plans to maintain current US sugar rules.
The European Commission should stop dragging its feet over its awaited trans fat report – and explain why it is already over six months overdue, says Socialist MEP.
Alan Hahn: 'We noticed it right away... the gluten was gone'
Speaking to FoodNavigator-USA at the 2015 IFT show, MycoTechnology CEO Alan Hahn recalls the moment his team discovered that mushroom mycelium (roots) could virtually eliminate the gluten in wheat and other cereal crops.
While celiacs – by necessity – are pretty clued up about gluten, most Americans are less well-informed, with a sizable number erroneously believing rice and potatoes contain gluten, according to a new survey.
If iron flour fortification is to work sources and levels approved by the World Health Organisation (WHO) are required and actual consumption must be considered, says food fortification expert.
Corbion Caravan has developed two ingredients that can replace powdered and whole eggs in baked goods at a time when manufacturers have been stung by sharp prices caused by the US avian flu outbreak.
California provides 83% of the world’s almonds, but drought is affecting supply. FoodNavigator spoke to the Almond Board of California about how the industry is tackling water shortages – and why so much of the world is reliant on Californian almonds.
ADM deZaan claims its newly launched dark cocoa powder is the first of its kind to be alkaline free, meeting the chocolate industry's demand for clean label ingredients.
More bakers could source more EU wheat as a strengthening dollar and uncertain weather conditions in the US make prices more competitive, says a grains expert.
Canadian supplier Dealers Ingredients plans to debut its Profi one-stop solution for vegetarian protein and fiber fortification at the upcoming Institute of Food Technologists (IFT) trade show in Chicago.
Whole grain foods should be promoted for health – but the term needs a standard definition to encourage innovation among food companies, say nutrition researchers.
Bakery and snack makers have welcomed the FDA’s three-year period to remove partially hydrogenated oils (PHOs) but have criticized its strategy to revoke GRAS (generally recognized as safe) status.
Hundreds of workers at 2 Sisters Food Group’s Gunstones bakery in Sheffield took part in a 48-hour strike this week, with a further 48-hour walk out planned for next month.
Manufacturers can expect a stable few months on the commodities front with no reason for corn and wheat price increases, subject to weather conditions remaining favorable, says Rabobank.
Finsbury Food Group has completed its acquisition of foodservice supplier Johnstone’s Just Desserts, saving 150 jobs at the firm, after buying the business out of administration.
Coffee vending machines are evolving: mobile payments, the offer of complementing snacks, and even machines with facial recognition software are innovations helping boost consumer confidence, according to Douwe Egberts Professional.
Inaccurate home testing and self-diagnosis is leading to unnecessarily restrictive diets and malnutrition, says a report claiming to make sense of allergies.
General Mills has filed a patent on a method to regulate the reaction rate of leavening agents in packaged dough using ions, enabling bakers to use less leaveners which are often high in sodium.
The arrival of egg products from The Netherlands “may make up for about 10% of the supply that’s been lost due to the impact of the avian influenza” in the US, says the American Bakers Association.
Hostess Brands could see global expansion of Twinkies, Donnettes et al. and an extremely strong bakery player emerge if a buyout transpires, analysts say.
The European Food Safety Authority (EFSA) has published its final opinion on acrylamide in food, reconfirming previous evaluations that it increases the risk of developing cancer for consumers in all age groups.
Grupo Bimbo, Flowers Foods, Post and Aryzta have all been touted as suitors in the rumored $2bn Hostess Brands sell-out, but who is best-suited to take on the infamous Twinkie?
PepsiCo, ADM, Mondelez and DuPont have some of the highest-paid female CEOs in the world, according to a joint study by executive compensation data firm Equilar and The Associated Press.
The Real Good Food Company will focus on growth, partly through acquisitions, following the sale of its sugar subsidiary Napier Brown business, according to boss Pieter Totté.
Bakers and other big users of eggs could face major supply shortages if the government does not act quickly to allow temporary imports from more egg-producing countries, claims the American Bakers Association (ABA), which says “25% of industrial egg product...
Some 98% of diagnosed celiacs believe free-from products are too expensive and 84% say choice is limited, according to a survey from Cambridge Market Research.
More than four out of 10 (43%) American infants aged 12-23 months eat cookies, cakes or pastries on any given day; almost a third (32%) eat chips, popcorn or pretzels; 19% eat candy; and 31% consume soda, fruit or sports drinks; according to dietary intake...
Egyptian bakery manufacturer Edita has embarked on an aggressive regional expansion drive across the Middle East and North Africa after acquiring the rights to Hostess Brands’ Hoho’s, Twinkies and Tiger Tail brands in 12 new countries.
European Project, TRADEIT, hosted a Food Packaging Brokerage event during Hispack 2015 and BTA, (Barcelona Tecnologias de la Alimentacion), food technology fair, in Barcelona last week (April 23-24).
Bakers must make crucial food safety step changes beyond the oven, particularly with implementation of the US Food Safety Modernization Act (FSMA) ongoing, warns a food safety specialist.
Bakery business will surge following SojaProtein’s multi-million project to restart full fat enzyme-active flour production, along with an increased focus on gluten-free assurances, its food program head says.
A gluten-free diet is the only possible treatment for those with coeliac disease – so whose responsibility is it to increase affordability, availability and awareness? FoodNavigator asked experts for their views.
Brazil’s biscuit, pasta and industrial cake and bread industry has seen annual sales increase 11.5% to BRL 32.20bn ($10.56bn), up from BRL 28.88bn in 2013, announced the leading trade association in the sector.
Industry should be more pro-active in encouraging consumers to seek a diagnosis of coeliac disease before switching to a gluten-free diet, says Euromonitor contributing analyst Simone Baroke.
The world’s first DNA map of global wheat varieties will give unprecedented knowledge on genetic characteristics, helping breeders to innovate faster, says a Kansas State University plant pathology scientist.
Almonds could present a huge allergen threat to people but the full extent of the risk is unknown because of the lack of data on their allergenic properties, according to a leading scientist.
Egg yolk granules can be used in gluten-free muffins to significantly reduce cholesterol and fat content, but further R&D is needed to overcome texture difficulties, find researchers.
While ‘legacy’ food and beverage brands are laser focused on price, promotion and placement, no amount of financial clout or merchandising wizardry can mask the fact that smaller, sexier, more disruptive, brands are outpacing them. But are CPG’s biggest...
PATENT WATCH: FAT PARTICLES DISTRIBUTE SODIUM IN 'LOCALIZED CONCENTRATIONS'
General Mills has filed an international patent application to protect an invention that uses ‘fat particles’ to distribute sodium in localized concentrations in dough or bakery products, allowing it to cut salt levels without sacrificing taste.
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