News & Analysis on the Bakery and Snacks Industries
Baked goods manufacturers can use sunflower lecithin as an alternative to identity preserved (IP) soy lecithin if they are concerned about the latter being contaminated by genetically modified variants, claims Sternchemie.
The US packaging industry must improve material recovery and not “bury its head in the sand and pretend the problem will go away” according to an expert.
Morrisons’ revamped in-store bakeries are to offer customers a wider product range and a “more artisian experience”, according to the firm.
The world’s largest snack firm Frito-Lay has announced plans to use its own gluten-free symbol on labels in North America after validating products as gluten-free through two celiac organisations.
Global biscuit manufacturers are responding to consumers’ contradictory demands by launching new products targeting both health and indulgence, according to market research firm, Innova Market Insights.
Amcor could soon be casting its net wider in the acquisition markets after a leader analyst estimated the packaging giant had a M&A war chest of A$1.7bn (€1.3bn, US$1.67bn) to boost its portfolio.
Barry Callebaut has launched a lactose-free milk chocolate that it claims has a similar taste to regular milk chocolate.