Cakes & Pastries

Europe bakery NPD strongest globally: Most innovative products

Europe no.1 in the global bakery innovation race

By Kacey Culliney

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? 

Japanese bean takes hold of Europe

Is azuki the next big bean?

By Annie-Rose Harrison-Dunn

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...

The most important thing for Twinkies is to get back on the shelf before innovation and line extensions, says marketing expert

Twinkies must innovate slowly, warns marketing expert

By Kacey Culliney

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 BCTGM wants its workers to be employed by the new Hostess Brands owners

Baker’s union wants involvement in Hostess re-launch

By Kacey Culliney

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.

A gluten-free Twinkie variant or bite sized options would be a clever move, says analyst

Gluten-free Twinkies: A money-making move?

By Kacey Culliney

A gluten-free Twinkie would plug a market gap and hold huge appeal among US gluten-free consumers looking for indulgence and taste, says an analyst.

Stratum touts fat replacement benefits of kiwifruit paste ingredient

Stratum touts fat replacement benefits of kiwifruit paste ingredient

By Hank Schultz

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...

Return of the Twinkie: Naughty but nice?

Return of the Twinkie: Naughty but nice?

By Elaine WATSON

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.

Social media represents an extremely powerful B2B tool, it's not just for brand-building and consumer engagement, expert says

Social media: The B2B money maker?

By Kacey Culliney

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.

New tumble mixer ensures better allergen control, says British Bakels

British Bakels $3.8m UK investment spells NPD

By Kacey Culliney

British Bakels will launch a range of new products after a £2.5m ($3.8m) investment in a two-phase expansion plan at a UK manufacturing site, its MD says.

Bimbo is the fifth most chosen food brand but global penetration is low, find Kantar World Panel

Bimbo: The not-so-global brand

By Kacey Culliney

Bimbo is a popular bakery brand that is in growth but global penetration remains fairly low outside Latin America, an expert says.

Manufacturers need to do more than just make health claims on pack, say analysts

SPECIAL EDITION: RIDING THE HEALTH CLAIMS WAVE

The hunt for that ‘added extra’: Pushing beyond a health claim

By Kacey Culliney

The health-conscious yet frugal consumer is increasingly difficult to convince, even when presented with a plethora of health and nutrition claims on pack. So, just how can manufacturers prompt that purchase?

Australian researchers spent five years developing the high fructan barley grain

High fructan barley holds wholegrain promise, says CSIRO

By Kacey Culliney

A barley variety high in fructans and positively linked to improved gut health holds promise for wholegrain foods, according to the Commonwealth Scientific and Industrial Research Organization (CSIRO).