The global nutrition specialist has launched an enzyme solution that delivers longer-lasting softness, freshness and moistness perception over the shelf life of a sweet bakery treat.
The bakery market is remaining resilient in the face of continued market pressures, as merger and acquisition (M&A) activity remains strong in 2023, Craig Gibson, managing director at TM Capital, shared during an International Dairy Deli Bakery Association...
Hot on the heels of the announcement that it is acquiring Hostess Brands, the JM Smucker Company said it is divesting the Seattle-based nut and trail mix producer under a focused ‘portfolio and resource optimisation’ plan to support continued growth.
Cited as ‘better for the environment’, the rising number of UK consumers adopting vegan and flexitarian lifestyles is opening significant opportunity for the sweet bakery market – however, there are still issues that need to be addressed.
Hostess Brands has posted ‘outstanding’ Q1 2022 results, driven by accelerated innovation and marketing capabilities to drive greater engagement with consumers.
Similar to the energy boost from its newly-released caffeinated donuts, surging profits in the company’s fourth quarter helped generate double-digit earnings gains in 2021 at Hostess Brands.
Private equity firm Falfurrias Capital Partners has made an undisclosed investment in the manufacturer that produces nearly a million honey buns daily, as well as enough doughnuts each year to circle the globe twice.
The world’s largest baking company has reported strong performance in Q3 2020, driven by better-than-expected results from its Sweet Goods category, which offset the drag from impulse items like on-to-go foods due to the pandemic.
The Kansas City, Missouri-based, packaged food giant posted a 7.7% upswing in revenue for Q3 2019, due to continued growth of Hostess banded products – specifically Donettes and CupCakes – and breakfast innovation.
Hostess Brands reported it will focus on future acqusitions beyond the sweet baked goods ca in light of its 9.7% quarterly and 6.7% full-year net revenue increases.
Twinkie maker Hostess Brands reported lower-than-expected third quarter results, as revenue from 2016 innovations slipped and hurricanes Harvey and Irma wrought havoc.
Corbion has developed a new line of emulsifiers, named SweetPro, to help bakers eliminate partially hydrogenated oils and reduce saturated fat in their sweet baked goods.
Superior eating quality in donuts, cakes, pastries and muffins can be extended to 45 days or more with a new enzyme blend, according to Caravan Ingredients.
