Snack startup PaPicante’s sales are flying high since the company introduced its pea protein snack bar to the public at the ISM trade show held in Germany at the beginning of the year.
A bowl of ready-to-eat (RTE) cereal isn’t just something to break the fast, but a genuine meal anytime of the day. According to Mintel, almost half of the American public identify themselves as cereal consumers who embrace a bowl for lunch or dinner.
The first enzyme aimed at the relief of symptoms of gluten intolerance has been granted novel food approval by EFSA and can now be used in the European Union, says DSM.
Good Grain Bakery, a UK organic artisan bakery specialising in gluten-free vegan bread, has been listed by online supermarket Ocado and with organic delivery company Abel & Cole.
Many bakery industry professionals believe the grain-free trend will catch on - driven by a demand for more natural, less processed ingredients - and will eventually supersede gluten-free.
This month's round-up of new product launches includes all things grain-free, including a grain-free granola and granola bites, paleo flour, sweet potato and hummus snacks, 3D stacked chips, fruit rolls, gluten-free meat sticks and meat-cheese-and-sweet...
Australian natural foods company, Freedom Foods Group, is launching a range of cereal and snack products in the US made from a non-GMO Australian barley grain that promotes better gut nutrition.
Mr Kipling maker Premier Foods’ reported a 3.1% sales dip in 2017 Q1 as warmer weather negatively affected winter favorites like Bisto and Oxo, but this was offset by bigger demand for sweet treats.
Before reaching for the gluten-free flour, there are a number of elements to consider from a risk and food safety point of view, writes Helen Hood, director of totrain.
Snacking chocolate brand Brownie Brittle recently launched its first gluten-free products as well as a cookie and brownie bites range to the US market.
The effects of different flours, including chickpea, chestnut and tiger nut, on gluten-free bread have been examined with results suggesting tiger nut flour could be a winner.
Tritordeum is a trademarked commercial brand developed from durum wheat (Triticum durum) and a wild barley (Hordeum chilense) that is being introduced into the UK and other countries around the world.
As more shelf-space is dedicated to gluten-free products in the snack and bread aisles, one retired baking industry veteran noticed a void in the in-store bakery section—and it pulled him out of retirement and back to the drawing board.
Adding between one and 3% of acacia gum to either gluten-free or white bread can improve softness and extend shelf-life, according to French supplier Alland & Robert.
Manchester-based Yumsh Snacks has started producing Bean & Pod chocolates while waiting for its manufacturing facility to be certified free-from, CEO Tony Goodman told BakeryandSnacks.
The Gluten Intolerance Group (GIG) has teamed up with several major North American oat processors to standardize the gluten-free screening process, commonly known as the purity protocol.
US pizza brand Pieology has added the PieRise Thick Crust to its extensive menu of personalized pizzas to capitalize on the demand from Millenials and Gen Z diners.
Snyder’s-Lance is introducing a variety of offerings crafted to change the way the world snacks through better ingredients, quality and tastes to US shelves nationwide.
Coffee Flour, a firm that started with an idea to take advantage of discarded coffee cherry fruit, is vying for health and nutrition-focused investment partners after recently being selected by the Launch Food Program as a 2017 innovator.
The company’s investment in brands like Emerald and Pop Secret are “beginning to bear fruit,” while core brands like Snyders of Hanover and Lance have seen a 2.1% growth, said its president and CEO Carl E. Lee.
