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...
The American Bakers Association (ABA) says it is only a matter of time before “some form of a [sugar] reform amendment passes in the House”, although sugar producers say the US should learn some lessons from Europe and stop trying to fix something that...
Hostess Brands is seeking a legal means to force members of the union representing a big chunk of its staff to accept a deal they have rejected by an overwhelming majority, or says it will have no choice but to liquidate the company.
Millions of Europeans are still at increased risk of heart disease due to consumption of artificial trans fatty acids, according to a new pan-European review published in BMJ Open.
The EU Sugar Users Association (CIUS) has welcomed debate on sugar reform scheduled in the European Parliament on Monday, ahead of an EU vote on whether to abolish sugar quotas under Common Agricultural Policy (CAP) reforms.
Danish ingredients firm KMC has launched a potato starch bakery glaze that it says has superior shine and adhesion functionality that may even trump traditional egg and dairy-based options.
Limagrain Céréales Ingrédients (LCI) has introduced a maize-based nut substitute ingredient to add a nutty taste and texture to food products without introducing nut allergens to food facilities.
Stern-Wywiol Gruppe is targeting the Asian market with a range of new applications for flour treatment and fortification as well as other existing ranges.
Lentil flours can be successfully incorporated into sponge cake formulations but flour particle size is crucial to the end quality of the product, finds a new study.
Researchers claim to have found a stevia muffin formulation that has all the qualities of a sugar muffin and gives four times the amount of fibre content.
An artificial food flavoring compound used for its butter-like taste and mouthfeel may be linked with key processes in the development of Alzheimer's disease, according to new research.
The American Bakers Association has submitted comments to the Food and Drug Administration (FDA) opposing a research proposal to examine how consumers might perceive labeling of added sugars on nutrition labels.
On-going quality issues with high-fibre baked goods mean consumer acceptance of such products remains low, despite increased demands for healthy products, say researchers.
Penford Food Ingredients is injecting R&D efforts into allergen reduction and fat replacement formulations amid a soaring, lucrative ‘better-for-you’ US market.
Penford Food Ingredients has launched a starch-based blend egg replacer targeting the ‘better for you’ bakery sector amid snowballing health and wellness demands and volatile egg prices.
Pre-tax profit at Tate & Lyle’s Speciality Food Ingredients (SFI) division took a hit in its first quarter from strikes in Turkey and lower volume sales in sucralose.
UK-based bakery firm Finsbury Foods has announced improved sales in a trading update for the full financial year today as exports in its cake division are helped by its European joint venture and gluten-free products excel.
Gluten-free foods could benefit from highly fibrous fruit flours developed from the by-product of juice and cider production, according to a senior researcher.
New findings that suggest one medium-sized egg can provide around 66% of vitamin D RDA should prompt increased industry use, says the director of the British Egg Information Service.
The much touted tightness in the chia supply is not being experienced by all suppliers, with Australia’s The Chia Company extending its growing area 100% year-on-year to satisfy demand.
Almonds may contain 20% fewer calories than previously thought, with potential implications for nutrition labeling, according to new research published in the American Journal of Clinical Nutrition.
A new online global platform targeting the consumer-heavy sugar craft sector is a ‘new departure’ for the Real Good Food Company, but the CEO says the company is ready for the shift.
The Real Good Food Company (RGFC) has pinpointed its bakery ingredients business Renshaw as the ‘gem’ within the group and has committed to a growth strategy for this arm.
Chocolate chips in cookies are not blighted by the unappealing fat bloom experienced in conventional chocolate, but the industry is still at odds as to why after a study funded by the International Organization of Confectioners (PMCA) proved inconclusive.
National Starch Food Innovation Europe has extended the use of its Sustaingrain wholegrain barley and N-Dulge FR tapioca dextrin and starch solution to deliver reduced fat, lower cost shortcrust pastries.
Israel's bakery firm GreenLite is taking its gluten free products to the European market for the first time later this year, premiering at trade show Sial.
Enzyme specialist Novozymes has developed a new bacteria-derived xylanase that it says is a predictable, cost-effective single-use product for baked goods that holds all the benefits achieved when traditionally using blends.
Starbucks' shift into the consumer packaged goods (CPG) space with French brand La Boulange won't happen for a considerable time and when it does it will face stifling competition, according to an analyst.
US ingredients firm Glanbia Nutritionals has added a new flax-based guar gum replacer to its hydrocolloid range that will save bakery manufacturers up to 40% on costs amid continued soaring guar prices.
