Below are 10 of the stories that most captured the attention and imagination of BakeryandSnacks readers over the past 12 months. In many ways, the list is a microcosm of the market; among the trends that make multiple appearances are gluten-free, health,...
Post Holdings has reported strong sales growth in its full year and fourth quarter (Q4) results, driven by an improving ready-to-eat (RTE) US cereal category and its merger with MOM Brands.
India's breakfast cereal market has grown at an annualised rate of just over 22% since 2010, with Kellogg's, Bagrry and PepsiCo Quaker together capturing more than three-quarters of the market.
A month after telling shoppers it was “embarrassed and truly sorry” after an undeclared allergen (wheat) was detected in selected boxes of gluten-free Cheerios, General Mills has been hit with a class action lawsuit alleging it violated several consumer...
If you’re going to launch a gourmet organic, vegan and gluten-free bakery business, L.A. is probably the place to do it, acknowledges Karma Baker’s founder Celine Ikeler. But if you plan to stick around, you’ve got to make products that will appeal to...
Although bread making has been practised for millennia, the fundamental understanding of the relations between dough microstructure and rheology is still surprisingly limited, say researchers.
General Mills announced late Monday afternoon that it will voluntarily recall 1.8m boxes of Cheerios and Honey Nut Cheerios after undeclared wheat was detected in gluten-free cereals.
It’s been a rough couple of years for the cereal market, but General Mills said it is outpacing net sales expectations for Q1 2016 thanks in large part to products like gluten-free Cheerios.
Ancient grains continue to gain traction in the US food retail and foodservice market, with quinoa leading the pack. However, lesser-known grains such as teff, amaranth and freekeh are starting to picking up some steam as well, according to a new report*...
Nutrilac protein from Arla Food Ingredients will turn the gluten-free boom into a sustained trend by allowing manufacturers to make gluten-free products that are indistinguishable from normal ones, it says.
French grain co-operative Limagrain is using the latest gene selection techniques and advanced computer technology to speed up the development of wheat and maize varieties with characteristics that provide benefits to both cereal farmers and manufacturers...
Speaking to FoodNavigator-USA at the 2015 IFT show, MycoTechnology CEO Alan Hahn recalls the moment his team discovered that mushroom mycelium (roots) could virtually eliminate the gluten in wheat and other cereal crops.
While celiacs – by necessity – are pretty clued up about gluten, most Americans are less well-informed, with a sizable number erroneously believing rice and potatoes contain gluten, according to a new survey.
Nestlé USA plans to defends what it calls a 'frivolous' class-action complaint filed against its Gerber subsidiary that alleges fruit images on its snacks line for toddlers is misleading for parents.
Canadian farmers are set to benefit from access to the very latest wheat seed varieties with enhanced characteristics, following a new research joint venture (jv) known as Limagrain Cereals Research Canada, located in Saskatoon, announced yesterday between...
Manufacturers can expect a stable few months on the commodities front with no reason for corn and wheat price increases, subject to weather conditions remaining favorable, says Rabobank.
The choice of wheat has a big impact on the sensory properties of bread, but this is largely disregarded, according to research from Universidad Politécnica de Madrid.
New data from Instantly’s Product Watch tool - a "live, crowd-sourced insights engine" which gathers insights from an army of consumers via their mobile phones as they shop – reveals fairly low purchase intent scores on many of the recent launches...
Kellogg will run the voluntary health star rating system across its entire cereal range in Australia and New Zealand by the end of 2015, kick-starting with a handful of products in June.
A gluten-free diet is the only possible treatment for those with coeliac disease – so whose responsibility is it to increase affordability, availability and awareness? FoodNavigator asked experts for their views.
Recent headlines in the world of milling and grains include a Rabobank analyst's prediction that Southeast Asia is crucial to Australia's future grain growth and China's keenness to cut grain imports in 2015 to reduce state reserve.
SERIAL PROTEIN FORTIFICATION RISKS COMMODIFYING CATEGORY, ANALYST WARNS
Protein fortification is here to stay, says Canadean - but analyst Kirsty Nolan warns that brands should resist the impulse to simply add it to everything and commoditize the ingredient.
Hall & Oates haul US granola cereal brand Haulin’ Oats before the courts in NYC, the EU funds a research project on Healthy Minor Cereals and the US gets its first taste of gluten-free pita chips.
The gluten-free oat category remains fairly nascent but as the market matures, competition will heat up significantly, says the marketing head of Mornflake.
A team of plant breeders from Aberystwyth University will work closely with the UK’s oat milling sector to develop nutritious oat varieties that remain economically viable for millers and farmers.
Beginning in July, five Cheerios products will be going gluten free: Original Cheerios, Honey Nut, Multi-Grain, Apple Cinnamon and Frosted, General Mills has revealed.
Pulse flours could provide a plant-based protein boost for baked goods, snacks and pasta – tapping into growing demand for non-animal-derived protein, says Ingredion.
Authentic Foods’ latest gluten-free flour blend, Steve’s Blend, promises to “revolutionize” gluten-free baking by creating a fast-rising dough that can be kneaded for real-bread texture without using any binders.
Post Holdings CEO Rob Vitale said today that his firm’s $1.15bn move to buy smaller ready-to-eat cereal rival MOM Brands for $1.15bn was the “right move, at the right price, in the right category".
For each degree Celcius increase in temperature, the world will lose 6% of its wheat crop and industry must fight back with heat-tolerant cultivars, says a professor from the University of Florida.
Drought damages wheat in late stages of development, dwarf cereals winning the battle against fusarium crown rot, and nitrogen application lowers phenol concentrations.
