Bakers can take simple steps to go green by switching to eco-friendly cleaning products and it's surprising it hasn't happened already, says the CEO of Green Endeavor.
Low-carb baked goods will soon hit mainstream as companies work to overcome formulation and processing challenges to industrialize products, says the founder of consultancy firm the Bakery Academy.
Just over a year on from Cargill’s purchase of soluble wheat bran extract from health and nutrition firm Fugeia, the supplier is edging closer to commercializing the soluble dietary fiber and powerful antioxidant, as consumers worldwide (and at all ages)...
The USDA has said global wheat supplies for 2014/15 will hit record highs, which is good news for stability but quality will be critical for industry, says an analyst.
China will become the world’s second most valuable bakery and cereals market by 2018, and understanding lifestyles will be key to capitalizing on this growth, says Canadean.
Excess moisture and cooler weather has reduced protein levels in Canada winter wheat and hit cereal crop volumes, says the executive director of Winter Cereals Canada.
Gluten-free EU labeling laws now fall under the Food Information for Consumers (FIC) regulation – a shift that will help push the category into mainstream food, says the CEO of Coeliac UK.
The number of UK consumers baking at home fell by 8% this year – a drop likely sparked by fears around sugar but one that could be remedied with stevia, says a Mintel analyst.
A test method pioneered by Irish diagnostic technology company Megazyme International has become the global method of choice for ensuring dietary fibre content is not 'double counted' on nutritional labels.
Rules on gluten-free labeling have been published under the EU Food Information to Consumers (FIC) regulation, and there are some important changes for the future, says the Association of European Coeliac Societies (AOECS).
The Nutrition Facts Panel overhaul could fuel more micronutrient fortification in baked goods, helping the balancing act between sodium and nutrients, says the American Bakers Association (ABA).
Pecans are not top of mind for US manufacturers and ingredient players but the antioxidant-rich nuts can move way beyond the famous pie, says the head of Georgia’s Center for Pecan Innovation.
UK flavor house Maverick Innovations will set up a US manufacturing hub in the next five years; bolstering its presence with British flavors like banana and custard, its CEO says.
Researchers claim they have developed proteins that could help bring a wider variety of low-fat foods to market without compromising on texture and taste.
Ingredients firm Orchard Valley Foods is targeting sales of £30M following its acquisition of Food Ingredients International (FII), an increase of almost a third on projected figures for this year.
In a move to channel more investment into its growing Chinese market, food major General Mills has opened its first major technical centre outside of its Minneapolis headquarters.
The sale of 2 Sisters’ Avana Bakeries site has offered hope to workers who faced losing their jobs because of its previously announced closure, although concerns remain about its future.
Swedish-Danish oils and fats giant AarhusKarlshamn (AAK) has acquired Colombian company Fabrica Nacional de Grasas (FANAGRA), which specializes in vegetable oils and fats for the bakery segment.
Unhealthy foods are being promoted to children in everyday children’s television programmes, new research published in the British Medical Journal suggests.
The expansion of oil palm plantations may also pose a threat to water quality in fresh water streams that millions of people depend on, according to new research.
The European Snack Association (ESA) says it welcomes EFSA’s recent draft opinion on acrylamide in food, but will push for greater clarity on safe levels and product categorization in the final document due in September.
Amica Chips and ICA Foods have pledged to stop advertising to under 12s and communication with primary schools unless asked as part of a voluntary EU scheme.
Archer Daniels Midland (ADM) will buy WILD Flavors for €2.3bn citing fast-growing demand for natural food and beverage flavors and ingredients as the rationale.
DIGGING INTO WHEAT TRENDS WITH ARDENT MILLS: PART I
Grain-based products must diversify into adjacent, growing categories – particularly those in decline like bread, baking mixes and breakfast cereal, says the head of consumer insights at Ardent Mills.
Stevia in bakery faces huge technical hurdles given baking temperatures and duration and it’s an area that warrants hefty R&D efforts, says the chief scientific officer of Stevia Leaf.
Snacks - particularly those using ancient grains – and baking mixes have been pushing the gluten-free sector forward, according to market research firm Mintel.
The market for gluten-free children’s food will be a big area for growth, predicts market research firm Mintel – but mainstream brands are yet to capitalize on the opportunity.
Scottish confectioners Lees of Scotland and Tunnock’s will receive windfall tax rebates after the firms’ snowball products were ruled to be tax exempt cakes by a UK court.
On the face of it, the FDA’s proposal to revoke the GRAS status of partially hydrogenated oils (PHOs) - the source of most of the ‘artificial’ trans fats in the US food supply - seems like a no-brainer. But there are other ways to crack down on trans...
Picking through ideas with Saatchi & Saatchi X on shopper behavior: Part III
Successful shopper marketing campaigns must be developed using a breadth of knowledge from data and depth from a human perspective, says the VP of shopper psychology at Saatchi & Saatchi X.
Peanuts, wheat and egg are among several allergens that continue to be a global public health issue, and so industry must act with caution when developing allergen-free products, warns a scientific expert.
It is vital that the yeast industry is not forgotten in European sugar and energy policies if Euro-firms are to remain competitive on an increasingly international stage, according to the Confederation of European Union Yeast Manufacturers (COFALEC).
Over 20 major food firms have signed up to health and wellness pledges on advertisement to children, consistent product information, open access to formulation policies and employee wellbeing as part of their commitment to Consumer Goods Forum (CGF) targets.
The natural sweetness and antioxidant properties of dates could add value to dairy, pastry and meat products, and would reduce waste of a fruit that was not being eaten fresh, Spanish researchers say.
The US is considerably behind the UK in terms of sodium reduction, but is catching up and demand will boom over the next year, the CEO of Kudos Blends says as it secures US distribution with Brenntag North America.