Canada’s celiac association has called for a global gluten-free definition following the success of a certification program in the North American nation.
A latest Mintel report shows only 42% of Americans consider their diet to be healthy, while less than 38% consumers agree that healthy foods are worth the added expense.
Food waste-conscious start-up, ChicP, transforms leftover fruit and vegetables into a variety of flavoured hummus, and is crowdfunding to expand into new markets.
UK food firms have created the Gluten Free Industry Association (GFIA) to promote best practice manufacturing tips, gluten testing and ingredient sourcing for the free-from sector's most lucrative category.
Reporting from the coalface to bring you breaking news in the bakery and snacks sector is our game plan for 2017. Next year, we will delve into safety strategies, smart packaging, the ‘free from’ craze and the influence cartoon characters have on branding,...
Kröner-Stärke (KS) has developed a range of pre-gelatinized flours and starches for the baked goods market that it claims will give professional bread manufacturers the edge on their competition.
The success of chia and quinoa has opened the door for other less-known ancient grains, but one South African company exporting teff is wary of a boom and bust effect.
The UK’s vote to withdraw from the European Union has prompted more requests from French companies to export to the UK, says the French Trade Commission.
Oats-based foods company, Grainful, has announced it is entering the initial growth stages after a period of market testing, scale up and market validation. Its products will be available in over 1,600 locations across the US by the end of this year.
The free-from grains trend is gaining pace as gluten-free becomes a global standard in the bakery industry, wrote Euromonitor’s senior insight analyst Pinar Hosafci.
Speaking to BakeryandSnacks during the recent Food Vision event in Chicago, Veggies Fries’ founder and CEO, David Peters, said, in order to create a “disruptor product” in the food industry, an entrepreneur needs to solve a big conceptual problem for...
The Welsh Government is taking domestic companies including bakers on a trade mission to Madrid, Spain, in an effort to grow its F&B industry by 30% by 2020.
Rice flours and starches dominated the first generated of gluten-free goods, particularly in the bakery segment, but are they still the #1 choice in formulators’ toolkits? FoodNavigator-USA caught up with Pierre Donck, regional product manager at rice...
What are the latest free-from trends sweeping Europe? How is the mature gluten-free market staying innovative? And how much on-pack prominence should you give to free-from claims? FoodNavigator hit the expo floor at SIAL in Paris to find out.
US ingredient distributor, American Key Food Products (AKPF), has brought “superfine” white and brown rice flours to the US gluten-free market through a new partnership with the Japanese company, Kumamoto Flour Milling.
Earlier data from Datamonitor showed that chia and quinoa led the field in US gluten-free product launches that contain ancient grains. It indicated that new US food launches containing ancient grains or seeds have almost tripled between the period of...
Probiotic is booming as an ingredient in the US market, particularly in the beverage category as companies target consumer interest in digestive and gut health.
IBIE 2016 is just around the corner, and major ingredient companies are gearing up to present their latest products for the bakery industry. Here, BakeryandSnacks offers a preview of a few of the goods that will be on show and tap into key industry concerns...
High gluten intake before the age of two carries coeliac disease risk, researchers say, challenging coeliac development links with breastfeeding and age.
PepsiCo has launched a raft of new products under its Quaker Oats brand in the UK, including gluten-free oats and breakfast pouches containing cereal and yogurt.
Arizona-headquartered paleo and gluten-free bakery brand Mikey’s has launched its first pizza crust product as it continues to target low-carb consumers.
Kellogg has voluntarily recalled around 10,000 cases of Eggo Nutri-Grain Whole Wheat waffles over fears they may be contaminated with the bacteria that causes listeriosis.
Mondelēz-owned snack brand Enjoy Life Foods has doubled its capacity with the opening a new 200,000-square-foot free-from bakery in Jeffersonville, Indiana.
Arla Foods Ingredients (AFI) has developed protein and calcium-rich snacks designed to tap demand for healthier products as childhood obesity increases in many parts of the world.
Artisan pork rind brand 4505 Chicharrones is this month rolling out two new flavors and new packaging in stores across the US in response to the growing on-the-go protein snack trend.
Plant-based powered nutrition company, Amazing Grass, has added two flavors to its organic 'superfood' bar line with a new packaging that highlights its whole-food ingredients.
Gluten-free granola brand, Purely Elizabeth, is now available at Publix with two of its first baked probiotic granola varieties: chocolate sea salt and maple walnut.
Nestlé’s gives ConfectioneryNews a look inside its $31m expanded quality assurance center in Dublin, Ohio, where it is battling the emerging threat of foreign bodies in confections.
