The almond processor held an opening ceremony for the expansion of its now-52,000-square-foot facility in September, which houses an integrated line for processing whole nuts and dry roasting.
Mintel research has revealed organic products launches with free from and ethical claims have experienced impressive growth over the past decade, especially in Europe.
After five years in business, the milling and grain specialist has rearranged its corporate leadership, modernized several of its aging mills and expanded its portfolio. CEO Dan Dye shared details of forthcoming plans at the International Baking Industry...
Cape Cod is donating 5% of proceeds from a limited edition potato chip variant to breast cancer research, Cereal Partners Worldwide are promoting digestive wellness, Nestlé gets into the Christmas spirit and Taco Bell is turning up the heat with tortilla...
A UK study has discredited the perception that following a gluten-free approach could help improve the health of people who do not suffer from celiac disease.
Verity Clifton, applications technologist at specialist ingredients company Thew Arnott, looks at the challenges facing food makers of vegan products regarding texture and sugar.
Kind is pulling its line of better-for-you fruit snacks – made without dyes – from store shelves because of poor sales, noting kids ‘prefer to eat snacks that resemble candy gems.’
Healthy Food Ingredients (HFI) has doubled the number of eligible 'speciality' products available through its online system, which it launched earlier this year, noting across-the-board interest in unique ingredients.
French pâtissier Tipiak has released a selection of gluten-free fruity macarons – a first for the UK hospitality sector; Eaton Hemp has rolled out whole hemp seed snacks for those looking for a nutritionally dense option; an Kellogg’s RXBAR has debuted...
Smart Baking Company, which focuses on high-fiber, low-calorie breads and other refrigerated or frozen baked goods, will nearly double its production facilities by 2020.
The segment – currently valued around $9m – will reach $24m by 2025 as consumers expand further into health-conscious, better-for-you choices, according to Research and Markets.
Researchers analyzed the gluten intake of more than 6,000 genetically predisposed children and found a 6% to 7% risk level for every additional gram of gluten consumed.
Soft pretzels elicit a characteristic aroma that is markedly different from other baked goods, but scientific data on this is scarce, prompting researchers to pinpoint the odorants responsible.
