Penford Ingredients has developed an egg white replacer that cuts costs, improves quality and plugs non-allergenic requirements in gluten-free bakery formulations, it says.
Three main methods to determine fat levels in bakery show up conflicting results in the same commercial samples, say researchers who warn that measurement and labelling of fat may be inconsistent between countries as a result.
Bankrupt Twinkies and Wonder Bread maker Hostess Brands says it expects to establish up to six ‘stalking horse’ bidders for its iconic bakery brands when bids are presented to the bankruptcy court.
BakeryandSnacks.com has put together a ‘festive bake-off’ scouring all the science and research from 2012 on gluten-free products to see how efforts to improve quality and up nutrition compare.
Despite strong evidence to the contrary, the belief that a gluten-free diet will help you lose weight and improve your health - even if you don’t have celiac disease - continues to gain momentum, according to a new survey.
A maximum threshold of 20 mg of gluten contamination per kilogram of food marketed as gluten-free has been successful in protecting coeliac consumers in Europe, according to a new study published in the American Journal of Clinical Nutrition.
Taura Natural Ingredients has developed a range of natural concentrated fruit pieces to specifically target and cater to the needs of artisan chocolatiers and bakers.
The level of trans-fats in Spanish bakery products has been ‘considerably’ lowered to levels that are well within those regarded as safe. As a result it is now important to update food composition databases to accurately estimate human intakes, say researchers.
United Biscuits has injected huge efforts into new product development (NPD), range extensions and flavor variants as it heads into 2013 minus its flagship snacks arm KP Snacks.
The bakery and snack sector is not generally seasonal and is comprised of staples, but manufacturers can exploit the lucrative Christmas period through packaging design, an analyst says.
UK bakery firm McCambridge Group has sold its private label cake division to NBGI Private Equity and despite the run-up to Christmas its MD said now is a good time to sell.
The $1.75m in bonuses to be shared by bosses at Hostess Brands should they meet targets relating to the sell-off of its assets are “below market rates” and “completely routine”, says the now-defunct maker of Twinkies and Ding Dongs.
Special edition: Free-from foods (gluten-free, dairy-free)
Gluten-free marketers have a habit of drawing a series of concentric circles when they are trying to describe their target market - and the potential size of the prize.
The bakers' union of Hostess Brands has asked the court overseeing the firm’s bankruptcy to appoint a Chapter 11 trustee to safeguard an orderly wind-down.
The nearly extinct Twinkie has received a scurry of free publicity over the past two weeks and the saga may just lead to Wonder Bread t-shirts and Twinkie imitations coming out of the woodwork, an analyst says.
Twinkies and Wonder Bread maker Hostess Brands has today filed a motion with the US Bankruptcy Court for permission to close the business and sell all assets.
Brand owners must invest heavily in product development and target niche consumer groups to have a slice of the lucrative UK home baking pie, an analyst says.
Twinkies and Ding Dongs maker Hostess Brands says that if employees on strike are not back at work by 5pm EST today, it will move to liquidate the company.
Replacing wheat flour with resistant starches may improve the nutritional profile of cookies that are also tastier than ‘conventional’ cookies, says new research.
Sky-high wheat prices will deter use of the grain for feed and thus secure supplies for bakery and snack manufacturers in the long-run, according to an analyst.
CSM’s soon-to-be axed bakery supplies business shined in the third quarter alongside a ‘satisfactory’ performance of the future bio-based business, its CEO said.
Twinkies-maker Hostess Brands says it hopes it will be able to exit Chapter 11 in a few months, but has warned employees in the Bakery, Confectionery, Tobacco Workers and Grain Millers International Union (BCTGM) that strike action will force it to liquidate...
There are clear opportunities for bakery and snack firms amid a soaring US food gifting trend but investments must focus on indulgence and personalization in these products, an analyst says.
DuPont Nutrition & Health has said it would increase prices globally across its DuPont Danisco hydrocolloids range by an average of 10 to 15%, citing increases in raw material, energy and fuel costs.
Two Belgian confectionary majors have announced a significant joint-venture that sets out to expand their combined presence and supply-chain in Vietnam and transform them into a regional 'powerhouse'.
Puratos Group has inked a joint venture in Vietnam with Belgian chocolatier Grand-Place to seize on surging demand in the bakery, patisserie and chocolate sectors in the country.
UK research institute Campden BRI says that getting the baking temperature right is almost as important as selecting the right ingredients in achieving high quality gluten-free products.
Chemical distributor Univar has entered into an agreement with Tate & Lyle Sugars to distribute its range of sugar-based sweeteners and texture modifiers across Europe, the company has said.
Food manufacturers are beginning to realize that buying more GreenPalm certificates now might be the only way to stimulate enough production of sustainable palm oil to make fully traceable products economically viable in future, says the World Wildlife...
Walmart says it is confident it will reach its goal of using sustainably sourced palm oil for all of its private label products by the end of 2015, although it won’t give any details about how much progress it has made to date in North America.
Twinkies maker Hostess Brands has got the green light from the bankruptcy court to force members of the union representing a big chunk of its staff to accept a deal they have overwhelmingly rejected.
Rhodia Aroma Performance has introduced a range of intense vanilla flavors that it claims allows manufacturers to differentiate products and mask off-notes.
Pressure is mounting for food manufacturers to move further into sustainable packaging and automation, according to Friedbert Klefenz, president of Bosch Packaging Technology.
Sustainability is nothing new for the bakery industry; the challenge is quantifying efforts and translating these to consumers in a comprehensive way, says AB Mauri.
Arla Foods Ingredients claims that big savings can be made by using egg replacers in cakes and pastries, but if substitution is so beneficial why isn’t everyone doing it? BakeryandSnacks.com investigates.
Speciality bakery firm Aryzta will push ahead in transforming its business into a customer-centric model to take a stronger hold on the global market, according to its CEO.
As foods become ever more complex, the need to be able to efficiently troubleshoot problems becomes even more critical. In this guest article, Wayne Morley, PhD, head of food innovation at Leatherhead Food Research, outlines his top 10 tips for efficient...
