Brazil’s National Biscuit Industry Association (ANIB) is merging with the country’s Association of Pasta Manufacturers (ABIMA), which also represents the processed bread and industrial cakes sector, to form a new national organization for the country’s...
Finsbury Food Group, the cake, bread and bakery goods manufacturer, has acquired the Fletchers Group of Bakeries for £56M from private equity owner Vision Capital.
Consumer demand for healthier products will push the UK's gluten-free (GF) food manufacturers to make further reductions to the fat, sugar and salt content of their foods, industry experts have reported.
New research led by Du Pont Industrial Biosciences concludes that enzyme technology currently used with maize and wheat could be applied far more widely to cassava root starch to produce sweeteners such as glucose, fructose and maltose.
Bakery companies must have global strategies but act locally to solve consumer problems such as carb concerns and free from needs, says the innovation head of General Mills’ global bakery platform.
The cereal and grain science community must think ahead in order to remain relevant and overcome challenges amid huge change, says the president of AACC International.
With a growing pressure to reduce fats in baking scientists look at novel means of structuring fats and cite waxes oleogels and emulsions as potential alternatives, but this will depend on the market.
Reformulation is not the sole solution to obesity, as health-conscious consumers could be increasing their calorie consumption by choosing low-sugar or low-fat products, according to research from AB Sugar.
Sales of packaged bakery products have been sluggish for years as shoppers have shifted their focus from the center of the store to the perimeter, but there are pockets of opportunity in industrially-produced 'artisanal' goods; ancient grains;...
Young Chinese consumers have adopted global ideals around health and sustainability, driving a cosmopolitan edge to the country’s traditional Mooncake Festival, Euromonitor says.
By Gary Paoli, director of research and project development at Daemeter Consulting
Having completed a review of RSPO, Gary Paoli of Daemeter Consulting outlines how the sustainable palm oil certifier has fared in addressing key market demands.
Asda has pledged to stock eight staple gluten-free products across all of its UK stores; a commitment that should spark innovation and encourage new players into the market, says Coeliac UK’s CEO.
Flowers Foods is open-minded on the lookout for future acquisition opportunities and is committed to driving its portfolio into new US markets, its CEO says.
A Taiwanese food company has been handed a severe fine for selling lard made from cooking oil that had been recycled from kitchen waste and grease from leather processing plants.
Bakeries are being forced to shrink the size of their sweet products, as weight-conscious consumers demand better quality desserts with less sugar and fewer calories.
Premier Foods has put £10m ($16m) behind a multi-media promotional Mr Kipling campaign, just months after committing £20m ($32m) for a snack pack production line.
The secret to successful innovation is about taking risks, being open to failure and trying again, says the vice president of innovation at Grupo Bimbo.
Gluten-free manufacturers should develop products according to metabolic disorders common among celiacs; improving the nutritional profile and lowering glycemic load, says a nutrition expert.
The US Food and Drug Administration (FDA) initiated the recall of La Orocoveña Biscuit cakes following an inspection that found the company had not labeled milk, soy and wheat contents.
Givaudan has developed a compound blend that creates an acceptable umami impression in food and beverages, enabling elimination or reduction of monosodium glutamate (MSG).
The Ebola Virus Disease (EVD) outbreak has threatened upcoming cereal harvests across Liberia, Sierra Leone and Guinea, says the Food and Agriculture Organization (FAO) as it issues a ‘grave food security’ warning.
Kellogg has bid for a 51% stake in Egyptian biscuit and breakfast cereal firm BiscoMisr, according to a filing in Egypt’s stock exchange – a move which would makes sense, according to an analyst.
Organic seeds, spicy ingredients as well as organic versions of everyday meals are key trends, according to the company EHL Ingredients and a food marketing expert.
A diet of ‘junk food’ not only increases weight gain, but could also lead to changes in food preference that include a loss of appetite for a balanced diet, according to new research in rats.
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.
