News & Analysis on the Bakery and Snacks Industries
The decline in sales of white bread and hike in sales of brown bread in the UK is a reflection of how consumers there are opting for loaves with more dietary fibre and nutrients, claims a market analyst.
Sugar policy reform is back on the US legislative agenda, as two new bills that aim to end the sugar price support program have attracted broad food industry support.
Flour millers in the EU are calling for greater coherence between EU policies affecting supply, more incentives for research and innovation in addition to safety nets to deal with extremely volatile market conditions.
Despite no globally accepted definition for gluten-free, gluten-free food manufacturers should aim for the lowest possible levels of gluten to gain loyal celiac customers, says dietitian Shelley Case.
Functional foods, multivitamins and fish oil are an increasing threat to single vitamin D supplements, as consumers seek to understand the controversy in vitamin D recommendations, says an analyst from Euromonitor.