General Mills tells BakeryAndSnacks.com that its new Pillsbury Minis were ‘the big buzz’ at AWMA 2015 last week, with its distribution partners excited to see new innovation in the packaged bakery category.
Food firms should work harder to cut and communicate sugar content in their products, according to seven in 10 consumers responding to a survey by market analyst Mintel.
The gluten-free oat category remains fairly nascent but as the market matures, competition will heat up significantly, says the marketing head of Mornflake.
SPECIAL EDITION: POWERED UP AND PACKING NUTRITION PUNCH
Argentinian researchers say a snack they have developed using green apples and novel carbohydrate isomalt may be useful for weight control due to its sustained energy release.
Special Edition: Powered up and packing nutritional punch
Kerry Group’s decision to sell its business-to-consumer Australian bakery is part of a strategy to re-focus on core B2B work, its corporate affairs director says.
Pulse flours could provide a plant-based protein boost for baked goods, snacks and pasta – tapping into growing demand for non-animal-derived protein, says Ingredion.
Glanbia Nutritionals is launching a new line of non-GMO, gluten-free plant-based protein crisps and powders derived from ancient grains, flax and chia that can be used in everything from beverages to baked goods and gluten-free foods.
Warburtons is heavily focused on improving gluten-free product availability, particularly in free-from sections which tend to be lower down the priority list for busy retailers, says its free-from director.
The European Commission has launched an inquiry to determine whether Denmark’s short-lived ‘fat tax’ constituted illegal state aid for manufacturers who did not have the tax levied on their products.
At the recent International Production and Processing Expo, Bemis North America extended a 4D hand to brand owners seeking packaging to help differentiate their products.
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Consumers are in and out of convenience stores in less than three minutes, so it’s a big challenge to develop and place products that meet their needs, says the category development head at General Mills Convenience.
Dutch baking ingredient supplier Zeelandia says its new joint venture with Fine Organics in India will primarily target the nation's growing market for Western-style breads and pastries.
The number of children aged over two years diagnosed with coeliac disease in the UK has nearly tripled in the last two decades, but those from lower socioeconomic backgrounds are still half as likely to be diagnosed, according to research.
Real Good Food has snapped up cake decoration specialist Rainbow Dust Colours for £4m ($6m) to edge further into the growing global sugar-craft category, its marketing head says.
Grupo Bimbo’s acquisition of Saputo Bakery is a surprise because the Canadian packaged cake firm is unprofitable and struggling, says Euromonitor International.
General Mills will continue its cost-saving program across the US and Canada with further plant closures, announcing the shutdown of two Pillsbury production sites.
An outbreak of Hepatitis A (HA) in Germany was caused by a bakery worker who contaminated products while packing and selling them, according to a report.
Ready-to-eat grain-based dessert manufacturers in the US must do more to reformulate cakes, donuts, pastries, pies and cookies because there has been little change between 2005 and 2012, researchers warn.
A Premier Foods engineer has received a significant amount in compensation after he was left with life-changing injuries following a devastating accident at its Moreton cake factory.
Marketing insight from Frito-Lay, snacking trends for the future and wheat science were just a handful of the best-read stories on BakeryandSnacks for 2014.
The UK Competition and Markets Authority (CMA) has ruled that Pork Farms’ acquisition of Kerry Foods’ chilled savoury pastry (CSP) business may substantially lessen competition in the sector.
Antioxidant-rich cereals, protein-packed snack bars and bread tailored to women’s nutritional needs were just some of the product innovations identified by Datamonitor Consumer during 2014.
New technologies are vital to the future growth of the food and nutrition industry, but their future success depends on much more than the science behind them.
Developing baked goods for diabetics has heaps of potential in China given the rates of diabetes and mounting concern in the country, says Datamonitor Consumer.
The explosive shift towards co-manufacturing in bakery and snacks presents challenges for equipment suppliers because of a greater need for interchangeable lines, says Kliklok-Woodman (KW).
UK wheat production had a strong year that should spark a gradual shift back to local sourcing, says the Department for Food & Rural Affairs (DEFRA) as it published its latest cereal usage statistics.
Gluten-free oat specialist Glebe Farm Foods is investing £5-10m ($8-15m) in a second oat mill to keep up with UK demand and assist expansion into European markets.
A critical new understanding of the disease cycle of a wheat virus will help farmers around the world protect their wheat crops from a devastating disease and major yield losses.
Changes to European labelling laws meaning the specific source of vegetable oil must be declared on pack could drive more food manufacturers to certified sustainable palm oil, according to one grower.
Gluten-free microwaveable muffins plug a market gap where major food firms are slow to innovate, claims a start-up looking to upscale its muffin pot concept.
The European Commission has approved Benexia chia oil as a novel food for use in food supplements and in place of other plant fats and oils in foods and drink applications.
High-protein cookies will continue to soar in the mass market, says the president of Lenny & Larry’s as the company plans more US roll-outs in mass stores.
