News & Analysis on the Bakery and Snacks Industries
Pizza was the single biggest contributor of sodium to the diet of young Americans in the period 2003-2008 according to a new analysis of dietary intake data from the government’s National Health and Nutrition Examination Survey (NHANES).
The enormous potential of the gluten-free bakery sector will grow even more when the gap between regular and gluten-free products is closed for taste and freshness, says the CEO of Embassy Flavors.
A month after announcing a deal to buy baby food firm Plum Organics, Campbell Soup has unveiled plans to acquire Kelsen Group A/S, a Danish producer of baked snacks that has developed a significant presence in China.
Optical sorting specialist Bühler Sortex says it is seeing more than anticipated demand for a sorting machine which it launched this month.
SNACKEX 2013: FROM THE FLOOR
Snack makers can easily develop niche and exotic flavors to run alongside traditional lines using TNA’s integrated wet and dry seasoning machine, says its MD.
KELLOGG'S EXPANSION EXCLUSIVE
Kellogg plans to introduce three new production lines to its Belgium Pringles plant within the next two years to cater to soaring demand.
In an update on its probe into unauthorized genetically modified wheat detected in Oregon, the US Department of Agriculture (USDA) said Friday that it “has neither found nor been informed of anything that would indicate that this incident amounts to more...
Interview
Last month, Arla Foods Ingredients launched its new Nutrilac Natural Improvers range together in both Europe and China. The idea was to provide natural and functional proteins derived from milk to enhance the bakery process while still being able to list...