With 20% of serious allergic reactions to food happen while a child is at school, Just Love notes an increasing need for education within schools - among teaching staff, catering teams and pupils - to ensure ‘they are truly a fear-free, inclusive space...
$23.9bn was spent on gifting last year, with 53% of American planning to celebrate Valentine’s Day again in style in 2023 – and nine million of them choosing this event to pop the big question, according to stats gathered by GiftWrapper. That’s big business...
The company displayed the latest additions to its $2bn snacking portfolio at the National Association of Convenience Stores (NACS) show, with both old-school and modern brands adding SKUs and entering new sub-categories.
The easy-bake brand, owned by Continental Mills, added two gluten-free cake mixes, plus a mix for pancakes and chocolate chip cookies to its portfolio to satiate consumers ‘clamoring’ for allergen-friendly products.
Strong US consumer interest in natural and gluten-free products has led to a resurgence of the bakery section - especially private-label pastries - but the growth of the frozen baked goods is expected to eventually surpass pastries, says Euromonitor International.
Coffee Flour, a firm that started with an idea to take advantage of discarded coffee cherry fruit, is vying for health and nutrition-focused investment partners after recently being selected by the Launch Food Program as a 2017 innovator.
Prune puree can replace as much as 30 per cent of the fat by weight in chocolate cupcakes, and could be used to reduce saturated fat levels in baked goods, according to an upcoming presentation by US researchers.
An upgrade to the instrumentation attached to a baked goods texture analysis system enables bespoke testing of baked products in a wide range of shapes and sizes, claims its developer, Stable Micro Systems (SMS).
Steam jet-cooked buckwheat flour can be used to partially replace shortening in baked goods including cakes, with no detrimental impact on texture or volume, claims new research from Korean and US researchers.
FoodNavigator's Snack Size Science brings you the week's top science every two weeks. This week we look at how to make chocolate cake healthier, and boosting the nutritional profile of gluten-free bread.
Tanis Food Tec (TFT) is launching two processing machines for biscuit and cake makers including a shortening machine for manufacturers seeking greater quality control without sacrificing space and time.