News & Analysis on the Bakery and Snacks Industries
Big interview: Steve Hughes, CEO, Boulder Brands
Back in 2008/9, Boulder Brands CEO Steve Hughes had a lot of sleepless nights. The struggling Smart Balance spreads business - which represented 90% of group revenues - was running “in fourth gear” - and the economy was in the doldrums.
When it comes to judging the health value of foods, a low fat label may be more powerful than caloric information, according to new research.
Z Trim Holdings aims to help food manufacturers replace chemically modified foods with corn fiber.
Infrared radiation (IR) can be used in place of part of the traditional frying process to reduce fat in gluten-free donuts without impacting taste, research finds.
The Waters Corp. program has honored the Flavor Research and Education Center at the University of Minnesota for its innovative research into food and flavor chemistry.
The breadth of General Mills’ portfolio and targeted marketing enables the company to stay strong in the cereal sector, its CFO says.
The Waddington Group has acquired Par-Pak, a thermoformer of bakery and produce packaging to continue its growth and expand into new markets.