Smart Baking Company, which focuses on high-fiber, low-calorie breads and other refrigerated or frozen baked goods, will nearly double its production facilities by 2020.
A Brazilian academia-turned-entrepreneur duo, recently relocated from New Zealand to France, has developed the world’s first range of low calorie fermented flours – from byproducts of fruits and veggies usually thrown away – that are rich in protein...
Bob’s Red Mill has filed a lawsuit against the Gluten Intolerance Group (GIG) of North America to continue using a ‘gluten-free’ symbol without paying for certification.
The global bakery market is not slowing down any time soon, according to a Technavio who projects it to grow at a CAGR of more than 6% between 2016 and 2020.
The gluten-free industry must improve availability, quality and cost of products in light of a fourfold increase in UK celiac diagnosis over the past two decades, says the CEO of Coeliac UK.
Bakers have a vast choice of grains and seeds that can nutritionally improve gluten-free products, including fibers, ancient grains and seeds, according to scientists.
UK-based bakery firm Finsbury Foods has announced improved sales in a trading update for the full financial year today as exports in its cake division are helped by its European joint venture and gluten-free products excel.
Gluten-free bakery ingredients had a strong quarter for US supplier Penford, which had a decline in overall profit for its first quarter 2011 but a rise in consolidated sales to over $72m.
