News & Analysis on the Bakery and Snacks Industries
Flowers Foods remains confident in the strength of its Tastykake business a month after Hostess re-entered the market with the infamous Twinkie et al., its CEO says.
A method to convert oils, vegetable and animal fats into an ingredient for making plastics has been demonstrated by researchers.
Manufacturers need to be aware of the advances science and the imagination can bring together for innovative food packaging.
Whether or not we are fully engrossed in a TV programme or video game's plot affects the amount we snack, research suggests.
Special K’s pop-up shop in Australia where social media posts are used instead of cash will give Kellogg crucial face-to-face contact with consumers for fact-finding and brand building, says a marketing expert.
UK food law firm, Roythornes, has come up with its top guidelines for manufacturers to protect their brand from copy-cat cheap alternatives.
Borregaard's vanillin and ethyl vanillin plant in Norway has acquired the food safety certification FSSC22000 to distinguish it from a rise in competitors.