The Welsh family-run bakery has hunkered down into a scrum with former Wales and Lions rugby captain Sam Warburton to release a range of protein-packed cakes and Welsh cakes.
Researchers from the University of Queensland (UQ) have developed a superfood bread using Australian native bush ingredients harvested by Aboriginal communities.
The Tosi SuperBites maker has appointed Keith Neumann as president and chief operating officer to build the Tosi brand and accelerate growth in the US and globally.
Bengaluru-based Croitre Millet is setting up an office in France following the approval of its millet premixes by the Laboratoire D’essais Des Materiels Et Produits Alimentaires (LEMPA).
While the introduction of the EU’s acrylamide regulation was a suitable first step, various regulatory bodies are calling for more to be done to make food safer. Man-Yee Chung, global business manager, Fine Baking & PreventASe, at DSM, ponders the...
Dutch multinational Royal DSM is collaborating with French agro-industrial group Avril to create a unique plant-based protein to meet growing consumer demand for flexitarian, vegetarian and vegan diets.
UK researchers have found that – in addition to being healthier – low fat/sugar biscuits have the lowest environmental impact, while chocolate-coated biscuits are the least sustainable.
Morning snack bars and flavor-packed cereals from General Mills and Kellogg's show that breakfast is still big, with colorful and hearty options hitting shelves this summer.
The US’s Flavor Extracts Manufacturers Association (FEMA) has issued GRAS approval for Vitosa natural flavors, a new line of stevia products from HB Natural Ingredients.
