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...
Ingredient supplier Puratos has underlined its commitment to global bakery and confectionery start-ups by launching a new innovation platform at iba’s 2023 flagship event in Germany.
$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 Danish emulsifier specialist will be revealing the secrets of its bakery emulsifiers at IBIE 2022, which can help bakers snap spiralling costs by reducing the egg content of cake recipes.
We are taking tastebuds on a global trip with a traditional Portuguese Pasteis de Nata, a Birthday Cake frozen Greek yoghurt bar to celeb chef Gino D’Acampo’s Italian favourites.
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.
Optimum Nutrition (ON) has collaborated with retailer Faber International to roll out its convenient protein snack options to consumers at 40 mass transit locations.
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.
J&J Snack Foods has announced the acquisition of Labriola Baking Company, a premium bakery of breads and artisan soft pretzels located outside Chicago, for an undisclosed amount.
North Carolina-based Dewey’s unveiled a range of Southern cuisine-inspired cookies and crackers at the Summer Fancy Food Show held in New York City recently.
British-based ingredients firm Ulrick & Short claims its avanté sweetener enables manufacturers to reduce sugar by up to 25% in frostings and as much as 50% in some sweet fillings.
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.
The global biological solutions firm, Novozymes, has announced a price increase of its Fungamyl products by up to 10%, which will add approximately 0.001 Euro cent to a kilo of flour.
Chinese confectionery trade body China Candy has unveiled some of the sweets and snacks products launching at the China Candy & Snacks Expo held in Ningbo this month.
Universal Picture's smash-hit Minions characters helped boost revenues at UK bakery business Finsbury Food Group to more than £150m ($211m) in the first half of its financial year.
Grupo Bimbo, Flowers Foods, Post and Aryzta have all been touted as suitors in the rumored $2bn Hostess Brands sell-out, but who is best-suited to take on the infamous Twinkie?
Real Good Food has snapped up cake decoration specialist Rainbow Dust Colours for £4m ($6m) to edge further into the growing global sugar-craft category, its marketing head says.
UK consumers are interested in healthier baked goods high in fiber but low in sugar and calories, particularly high-fiber white bread, according to a survey.
China will become the world’s second most valuable bakery and cereals market by 2018, and understanding lifestyles will be key to capitalizing on this growth, says Canadean.
The US trend of skipping breakfast or eating it on the go hurts both cereal and packaged breakfast baked goods, according to an analyst behind a Packaged Facts report.
Bakery manufacturers can drive growth of packaged sweet baked goods by downsizing to smaller and single-serve packs for higher per unit profits, says the research director of Packaged Facts.
London’s US-style store chain Hummingbird Bakery is seeking firms interested in making Hummingbird branded ice cream, confectionery, and long shelf-life bakery.
Quinoa flour can be incorporated into breads and cakes without negative impacts on taste or structure thanks to a range of baking mixes developed by ingredients specialist DeutscheBack.
Puratos is launching its bakery enhancers in the Middle East and in Asia in response to growing demand for “western type” cakes with a long shelf life, said the firm.
A wheat substitute derived from mushrooms containing β-glucans could be used to produce healthier cakes with quality attributes similar to those of the control, finds a new study.
An enzyme based margarine, butter and oil alternative for bakery goods can reduce the level of saturated and total fat in bread by up to 70 per cent, according to ingredients supplier Puratos.
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.
Maintaining cocoa’s heart healthy compounds in a finished product depends on the presence of other ingredients, particularly leavening agents, says new research from the Hershey Company.
