News & Analysis on the Bakery and Snacks Industries
Milling & Grains bite-size news
Australian wheat producers hedge their bets on exports, sustainability study criticized by NCGA, Cargill splashes out in Russia, Chinese policy document focuses on grain security, and crop scientist scoops major prize.
Special edition: Oils & fats
On the face of it, the FDA’s proposal to revoke the GRAS status of partially hydrogenated oils (PHOs) - the source of most of the ‘artificial’ trans fats in the US food supply - seems like a no-brainer. But there are other ways to crack down on trans...
The market for gluten-free children’s food will be a big area for growth, predicts market research firm Mintel – but mainstream brands are yet to capitalize on the opportunity.
Snacking is becoming more of a lifestyle than simply a between-meal indulgence for time-strapped US consumers, which means more opportunity to innovate in flavor, nutrition and delivery formats for snack food manufacturers like Snyder’s-Lance Inc.
Amid “disappointing” fiscal 2014 results, General Mills has kick-started a cost-cutting plan to boost efficiency and support growth – a move that can’t be faulted but isn’t necessarily a ticket to success, a consultant says.
Alleviating potassium (K) deficits in China requires an integrated approach of K fertilization and re-planting potassium-rich maize stover, researchers say.
Stora Enso is postponing the reorganisation of its Renewable Packaging Division after CEO Jouko Karvinen announced he will leave the company.
Scottish confectioners Lees of Scotland and Tunnock’s will receive windfall tax rebates after the firms’ snowball products were ruled to be tax exempt cakes by a UK court.
Dispatches from IFT 2014
Processed food skepticism and fad dieting played a big part in the gluten-free boom, says the research director of Packaged Facts.
AAK has announced that the agreement to acquire the oils and fats business of CSM Benelux NV will be executed on July 1st 2014.
Crops grown on "land-grabbed" areas in developing countries have the potential to feed an extra 100 million people worldwide, new research has suggested.