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.
The rise of celiac disease is not a result of higher gluten content from wheat breeding but more likely a result of increased per capita consumption of wheat flour and vital glutens, a scientist says.
Food processors can zap harmful organisms in packaged products using plasma power, thanks to a method just discovered by scientists at Glasgow University in Scotland.
Use of wheat for feed should be lower than last year but will remain high and this could put more pressure on already tight supplies for the bakery and snacks industry, an analyst says.
Taura Natural Ingredients’ newly launched gourmet fruit inclusion range plugs convenience, shelf-life and health for the artisanal baker, its marketing manager says.
Canada Bread Company will close two fresh bakeries in Canada in a bid to improve efficiency and reduce overheads as it reacts to food inflation and rising costs, its CEO said.
Hostess Brands has chosen a joint $410m offer from two investment firms — C. Dean Metropoulos & Co. and Apollo Global Management LLC — as the lead bid for Twinkies and other snack cake brands as it completes the process of filing ‘stalking horse’...
Barry Callebaut has unveiled new cocoa and chocolate products at ISM in Cologne, including Cameroon origin cocoa for baked goods, and single origin chocolate from Cameroon and Java.
Hostess Brands has selected stalking horse bidders for its Drake's snack cake brand and for its Sweetheart, Eddy's, Standish Farms, and Grandma Emilie's bread brands.
Hostess Brands Inc. has won permission from the bankruptcy court to sell most of its bread brands at auction on February 28, and says it will submit plans to sell the Drake’s snack cakes business this week.
Large scale solar food processing remains under-exploited, especially in hot countries, according to a study that is due to be published in the Journal of Food Science and Technology.
The owners of Meads Bakery in the UK have been banned from any future in food after persistent hygiene violations including pest infestations, mold and dead mice but a local councilman said this is an isolated case.
A range of cakes and confectionery has been recalled by the UK Food Standards Agency (FSA) due to mold, expired ‘best before’ dates and contamination due to a rat infestation on the premises.
CSM has developed and filed a patent for a method to slash fat content in doughnuts by a minimum of 40% and end products are preferred by consumers, it says.
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.
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.
