New research by campaign group Action on Salt has revealed the vast salt content within pizzas, with one in two pizzas containing at least the entirety of daily recommended salt levels. The group, which is made up of experts and based in Queen Mary University...
Gourmand Pastries is getting into a twist with its new Pretzel Triangle, Schwan’s is boasting about its pre-fired frozen pizzas that deliver pizzeria-quality craftmanship; and Walker’s is decking the halls with its Premium Festive Travel Retail Range,...
Kellogg’s Frosted Flakes has joined Lucasfilm to offer both cereal and Star Wars fans a new way to embrace their inner light or dark side; Crosta & Mollica and Rootles are tootling the plant-based message; and Dewey’s Bakery has gone nutty.
There’s no magic formula for creating a successful food product, but combining two things that pretty much everyone already likes is probably a good place to start, say the founders of Baozza, a frozen food brand launched by two American expats in China...
Ingredients specialist Eurostar Commodities picks out the biggest positive trends in food that we will see in 2022, which include clean label, climate change and probiotic pizza.
Papa John’s International has partnered with one of Asia’s leading independent private equity firms to open more than 1,350 new stores across South China by 2040.
The California Milk Advisory Board (CMAB) has announced the launch of the 2021 Real California Pizza Contest, its third search for the best pizza recipes using California cheese.
The UK’s first vegan rocky road pizza – developed to commemorate World Chocolate Day – could prove to either be a step too far, or ready to ignite a new flavour explosion.
The Netherlands-headquartered equipment specialist has developed Smart Solutions, a cloud-based software that uses artificial intelligence (AI) to automate the quality and quantity control of cheese and other pizza toppings.
Summertime and the living is easy: Cheez-It and House Wine, along with Cape Cod Potato Chips and Samuel Adams, team up to release limited edition summer-ready snacks to be paired with beverages; Treat Me Sweet Co creates a bespoke range of exotic French...
After five years in business, the milling and grain specialist has rearranged its corporate leadership, modernized several of its aging mills and expanded its portfolio. CEO Dan Dye shared details of forthcoming plans at the International Baking Industry...
The baking ingredients company has leveraged its food science expertise to complement its parent company’s commercial reach. We spoke to both companies at the International Baking Industry Expo (IBIE) about what’s trending in bakery, and it reaches beyond...
The massive show will bring thousands of baking industry and supply chain professionals to Las Vegas, September 8-11. Here’s a taste of what to expect from the show’s focus on craft and getting back to baking’s roots.
Nestlé has upped its efforts in the personalized nutrition trend with the rollout of the Wellness Ambassador program that combines artificial intelligence (AI), DNA testing and Instagramming food to tailor nutrition for Japanese consumers.
Mealtime Stores – the joint venture between Kraft Heinz and Oprah Winfrey – is extending its O, That’s Good brand with premium frozen pizzas featuring a cauliflower crust.
UK vegan pizza company Purezza is planning to set up a facility to produce a dairy-free mozzarella cheese alternative after winning a £35,000 ($45,500) prize from Bran Investments.
Annies Inc. has announced the $6 million acquisition of a cracker and cookie plant in Joplin, MO that will more than triple the company’s volume in the important snacks segment.
Nestle has announced plans to expand production of its Wagner brand of frozen pizzas following a 400% export boost since Nestle acquired the brand in 2005.
Rising ingredients prices dampened a strong first quarter sales
increase for Domino's Pizza, the world's biggest pizza delivery
firm, yet health may be the industry's biggest challenge in 2005,
reports Chris Mercer.
Wagner, a Germany-based producer of frozen foods, has seen
demand for its pizza snack brand Piccolinis rocket over the last
few years, a welcome development but one which has left it with a
major problem: how to step up its packaging...
A new technology which produces mozzarella cheese in ribbons rather
than blocks could give Ireland-based Glanbia Cheese a major
competitive advantage in the European pizza cheese market.
