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.
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.
Growth rates of several individual label claims under the health & wellness umbrella have started to level off, according to new research from Symphony Consulting.
Consumers want the best of everything and the challenge for bakery manufacturers is to address complicated paradoxes, says the head of research and development (R&D) at Puratos.
A gluten-free scanning app in Australia could prompt industry to improve nutritional content and label on-pack, says a research fellow from the George Institute for Global Health.
The growing demand for bite-sized treats in the UK has sparked United Biscuits the develop miniature varieties of two of its McVitie’s cake brands, it says.
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?
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).
Hostess Brands has closed all asset sales and pulled in $860m; a figure a little less than the worth of the company but expected given the speed of the sell-offs, an analyst says.
Quasar Automation is designing an ultrasonic cutting device for a range of applications, including tray bake cutting and portioning, which it claims offers considerably more flexibility than previous systems.
Glanbia Nutritionals has launched a new ingredient to replace whole eggs in bakery applications as firms seek alternatives in the face of steep price increases in the egg market.
It’s too early to say when Devil Dogs and Ring Dings will be back on shelves, but they - and other brands in the Drake’s snack cake portfolio - will likely be produced in plants in Collegedale, Tennessee and Stuarts Draft, Virginia, says new owner McKee...
Apollo and Metropoulos will have to work hard to drive forward Hostess’ snack cake brands in a saturated market but dollar stores could hold promise, an analyst says.
Dutch bakery ingredients supplier Zeelandia has established a joint venture with importer East West Services to expand its presence on the Russian and Kazakhstani markets.
Bringing together teams to spark innovation and ideas is the driver behind Puratos’ €15m ($19.5m) investment in a new global research and development center, its R&D head says.
Vie de France Yamazaki has closed a frozen bread facility in Chicago to shift production to a larger plant in Atlanta as demands and expansion plans outstretch capacity.
Switzerland-based bakery firm Aryzta has acquired German company Klemme for €280m ($376m) to capitalize on growth in frozen bakery and to move from independent channels into large retailers.
Manufacturers must rethink production of sandwich creams for bakery fillings and biscuits after a trend to remove trans fatty acids and reduce saturated fatty acids has affected the consistency of the final product, according to equipment firm SPX.
