AAK is opening a new innovation center in Richmond, California, later this year, to focus on increasing production of partially hydrogenated oil-free and plant-based ingredients.
Activist investor Daniel Loeb-led fund management firm Third Point, along with Campbell Soup’s shareholder George Strawbridge, has called for selling the Pepperidge Farm’s owner.
The non-profit organization’s cookie portfolio will see the addition of another gluten-free variant to cater to shifting and increasingly popular food industry trends.
US consumers will see a price increase across Hostess Brands’ portfolio, including Twinkies and Ding Dongs, as inflationary pressure has taken a toll on the company’s Q2 sales.
The 62,000+ visually-impaired kids in America will now also be able to get loving messages with their snacks, thanks to a special feature Kellogg’s has added to its Rice Krispies Treats.
Limagrain Céréales Ingrédients (LCI) has developed a fermented wheat flour that provides a targeted production of naturally occurring organic acids to lengthen the shelf life of baked goods, which bakers can confidently list as clean label.
San Francisco Equity Partners (SFEP) has acquired a majority stake in the frozen Brazilian-style cheese bread company Brazi Bites for an undisclosed sum.
UK gluten-free baking mix startup MannaVida has rebranded itself as Davina Steel and is currently fundraising through external investors to purchase a bakery facility to produce finished products.
The free from sector was conceived for – and remains vital to – millions of consumers who deal with allergies, intolerances and related conditions, but today, the movement has evolved into something far more complex encompassing a host of consumer interests...
Lucinda Bruce-Gardyne of Genius Gluten Free believes that – overall – UK consumers eat too much bread, which opens opportunities for nutritious non-wheat alternatives.
