News & Analysis on the Bakery and Snacks Industries
Inspired by nature, where evolution has allowed animals to adapt their physical shapes to survive in a variety of environments (ie to live on land instead of under water), a group of scientist have applied the same morphology to see if a robot can evolve...
Validation for its chemical-free technology to decontaminate almonds is another step in what RF Biocidics’ CEO described as a ‘huge market opportunity’.
Consumption of refined carbohydrates, like refined grains and added sugars, significantly increases the odds of depression among postmenopausal women, researchers claim.
Campden BRI has received formal approval as a Centre of Excellence for Food Science and an Industry Specialist in Bakery, by the National Skills Academy (NSA).
Kashi's muesli to soak overnight and sweet potato cereal hit on important consumer trends and could take off, says one innovation expert.
Will Dave's Killer Bread retain its edgy appeal without its co-founder and namesake? FoodNavigator-USA (FNU) caught up with CEO John Tucker after bakery giant Flowers Foods coughed up a cool $275m in cash to buy the organic baker from the founding Dahl...
KM Packaging Services has extended its KPeel range of lidding films, which it claims prevent breakage and seal failure, reducing food waste and spoilage.
Oldways Whole Grains Council is spearheading an effort to set standards for increasingly popular sprouted grains, which are popping up exponentially in more products as manufacturers try to catch consumers’ attention with better-for-you claims.