Egg replacers have been around for years, acknowledges the entrepreneur who has persuaded everyone from Bill Gates to the co-founder of PayPal to part with some serious cash to fund his plant-based egg alternatives. “But wait till you try ours.”
London’s US-style store chain Hummingbird Bakery is seeking firms interested in making Hummingbird branded ice cream, confectionery, and long shelf-life bakery.
Quasar Automation has completed the development of its 3D vision and laser robot that is set to shake up the previously labor intensive manual operation of icing cakes.
Fueled by growing health concerns and new-found awareness of lactose intolerance among the consumers, India’s non-dairy toppings segment is growing in strength.
North America and Europe can learn a lot about cakes from Japan – a market that is significantly advanced in terms of innovation in the field, says cake machinery firm Masdac International.
The US Food and Drug Administration (FDA) has been refused more time to enact the Food Safety Modernization Act (FSMA), signed into law by President Obama in January 2011.
General Mills’ iconic home-cooking brand Betty Crocker is supporting same-sex marriages - a risky but smart move for an essentially conservative brand, an analyst says.
A Minnesota-based firm making waves with anthocyanin-packed purple-corn ingredients says it has had significant interest from the snack food market, but is also talking to microbrewers, confectioners, and firms manufacturing everything from sourdough...
Boulder Brands, the firm behind two of the biggest names in gluten-free, Udi’s and Glutino, is talking to one of America’s largest coffee chains, and one of its largest donut chains, about launching gluten-free bakery items.
Europe is driving global bakery innovation ahead of the US, representing over half of all new product launches for 2012. But what are some of the ‘most innovative’ products?
Eating a junk-food filled diet during pregnancy may affect the development of brain pathways in developing babies, permanently altering responses to foods that are high in fat and sugar, say researchers.
The azuki bean, also known as adzuki and aduki, is more commonly found in Japanese kitchens, yet has recently been creeping into the European culinary consciousness. With its high nutritional value and gluten-free potential, could it be the next big thing...
Hostess Brands may develop new cake lines with added fiber, wholegrain or even gluten-free variants and it's not afraid of competition, its president says.
Digestion may impact the antioxidant potential of wholegrain cereals and more human studies are needed to confirm their true activity, according to research.
There are no clear plans yet to lift Japan's ban on US western white wheat, a Japanese government official says following a meeting between its ministry and the USDA last week.
Bunge’s award-winning functional shortening has allowed manufacturers of bakery products to boost the nutritional profile of formulations, but a surprise discovery has led to a new application: Microwave pizza.
Bimbo Bakeries USA (BBU) will rise to the challenge of increased market competition following the re-entry of Hostess Brands last week, its president says.
The Twinkies return has been terrific but the owners need to take things slowly and ensure a solid comeback before launching any line extensions like gluten-free variants, a marketing expert warns.
The Bakery, Confectionery, Tobacco Workers and Grain Millers International Union (BCTGM) says its members should be a part of the newly launched Hostess Brands business given their expertise.
The good news: Around 15% of global palm oil produced in the past year was certified by the Round Table on Sustainable Palm Oil (RSPO). The bad news: Only half of it earned a premium, which doesn’t sound like a great recipe for inspiring more producers...
Stratum Nutrition will be highlighting its ApuraGreen ingredient—a kiwi fruit paste functional food ingredient—at the upcoming IFT show. The company will present application studies showing the ingredient’s effectiveness in replacing fat as well as extending...
Consumers, the marketers tell us, want healthier, more wholesome snacks with clean-labels and all-natural ingredients. So on paper, at least, the long-term prospects for Twinkies - returning to a store near you in a matter of days - might seem bleak.
Israeli gluten-free specialists GreenLite are set to launch its new branded bread products to the US market next month, with a European roll out on the horizon too.
A new EU-approved health claim for fructose-containing foods and scientific backing of glycaemic index (GI) information on food packaging are the latest signs of a perfect storm of science around low-GI diets, says CEO of Taura Natural Ingredients Peter...
Consumers want indulgent and premium on-the-go cakes, but reducing portions can prove technically challenging in terms of quality and freshness, says Novozymes.
Social media is an extremely powerful brand-building tool that engages consumers, but it can also be a platform for strong business relationships and revenue generation, an expert says.
Superior eating quality in donuts, cakes, pastries and muffins can be extended to 45 days or more with a new enzyme blend, according to Caravan Ingredients.
The enormous potential of the gluten-free bakery sector will grow even more when the gap between regular and gluten-free products is closed for taste and freshness, says the CEO of Embassy Flavors.
Infrared radiation (IR) can be used in place of part of the traditional frying process to reduce fat in gluten-free donuts without impacting taste, research finds.
Rising demand in Asia and Africa will drive significant growth in global sugar consumption, according to a new Rabobank report. The report, Global Sugar to 2021, projects global sugar consumption to grow from 166 million tons to 203 million tons in raw...
People with mild depression or anxiety may have modified perceptions of how fat, sweet and bitter flavours which could result in higher consumption levels of unhealthy foods, researchers suggest.
Industry efforts to reduce and/or remove trans fats from food products have led to progress, but this progress is slowing, and the industry must continue its effort to reformulate, says a new report from Harvard School of Public Health.
Linpac Packaging has developed a range of hinged bakery boxes which are lighter than previous designs to ease the eco-tax burden on retailers and manufacturers across Europe.
While peanut flour has been around for years, recent interest in protein - particularly the plant-based variety - has sparked renewed interest, particularly in the nutritional bars market, according to one leading supplier.
