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...
The International Wheat Genome Sequencing Consortium (IWGSC) has announced its partnership with Arbor Biosciences to accelerate research efforts into the highly complex bread wheat genome.
The wholly-owned Danish subsidiary of the Norwegian producer, Orkla Foods Danmark, has entered into an agreement to purchase 90% of the shares in Easyfood to strengthen its position in channels that are reflecting a higher growth than traditional grocery...
Italian firm Obà Food has received the green light from the European Commission to market the West African ancient grain called Fonio on the continent.
The Wilkinson Baking Company has debuted the first, fully automated breadmaking machine at the Consumer Electronics Show (CES) being held in Las Vegas, US.
Italy is to enforce a new labeling law today (December 19) to distinguish fresh bread from products that have been ‘preserved for prolonged durability’.
Facebook IQ’s 2019 Topics & Trends Report confirmed what BakeryandSnacks had picked up on long ago: bread’s renaissance is a rising, hot topic on social media.
Arabian Food Industries (Domty) is installing a new bakery line at its Cairo facility to double production capacity to cope with the growing popularity of its Domty Sandwich and to add new baked goods to its portfolio.
Henrik de Vries, commercial manager at KRÖNER-STÄRKE, explores ways in which bakeries can optimize their use of flours and starches to keep up with changing consumer demands – without the use of chemicals, modified starches or E-numbers.
The bread crust is usually relegated to the bin along with the wrapper; however, what many fussy eaters may not realize is it is more nutritious than the bread itself.
The major UK retail chain has told BakeryandSnacks it's blackened loaves are well within limit following criticizm by The Chartered Institute of Environmental Health (CIEH) for selling bread that could contain higher than recommended levels of acrylamide.
Tritordeum has added another award to its belt with the nomination of the Best Better-for-You Ingredient of the Year at the Food Matters Live Awards 2018.
A letter from Michael Gove, Secretary of State for Environment, Food and Rural Affairs (Defra) to the Real Bread Campaign – which has been lobbying for the Honest Crust Act – stated that Defra will look into the bread and flour regulations once the UK...
Raising issues is BakeryandSnacks’ online series profiling influential people working in the bakery industry. Today, we chat to Chris Hook, Free From business director for Warburtons.
Private equity firm Swander Pace Capital has added to its growing portfolio of baked foods businesses with the acquisition of Canadian bakery Bäckerhaus Veit for an undisclosed amount.
Bakeries are notoriously energy-intensive businesses, which not only affects their bottom line, but also has a heavy impact on the environment. Nicky Bannister, head of business gas supplier Flogas Energy, discusses ways a baker can become more efficient....
Mintel has revealed that modern takes on sustainability, health and wellness, and convenience will be the biggest influences of innovation next year, the latter certainly opening opportunities for the bakery and snacks sectors.
Zimbabwe’s depleted bread supplies have markedly improved; Nestlé launches initiative in East Africa to potentially save lives; Sudan ups subsidies to lower bread prices and Kenya’s cereals board stares at a $39m loss.
Flowers Foods will acquire Canyon Bakehouse for $250m later this year to further its footprint in the US gluten-free market and capitalize on its growth.
Drought-resistant shrubs that grow wild in the Sahel can boost millet yields by an impressive 900% simply when planted amongst the crop, thanks to a natural ‘bio-irrigation’ method.
From an ingenious vessel created to appeal to consumers who want to eat cereal on the go, to a new lineup of healthy yogurt and cheese snacks for kids from PepsiCo and the launch of Party Milkshake biscuits from Fox’s, BakeryandSnacks has scoured the...
FMCG giants join global pledge to fight plastic pollution; Campbell in fight to avoid split; Mondelēz set to up prices of biscuits in the US; and Grupo Bimbo’s CEO wins CSR award.
As consumers increasingly opt to follow a healthy lifestyle, they are demanding more gluten-free, low-carb, whole grain, organic and paleo diet products. However, there will always be a way to find an excuse to give in to indulgence, especially when it...
Functional elements, repurposing waste ingredients, emphasis on plant-based and eco-friendly processes and packaging – these are the key elements of what today’s food technology students consider important for innovative snacks.
The Federation of Bakers (FOB) has welcomed the government’s announcement that it will consult on the mandatory fortification of flour with folic acid in a bid to tackle fetal abnormalities.
Fortress Technology has showcased its latest inspector at the Pack Expo in Chicago (October 14 to 17) that can detect even a small flake of metal in baked goods and chocolate bars with one pass.
Panera Bread has launched a marketing campaign focused on food transparency that includes new nutritional menu labeling and a video series exploring food issues.
According to Bill Skeens, convenience store shoppers want baked goods that are similar to those served in artisanal bakeries and in-store bakeries, such as Danish and butter cakes.
Research by Charles Sturt University (CSU) and Agriculture Victoria aims to increase lentil consumption down under by developing new products that will deliver health benefits to consumers and boost returns for producers.
Downing Street is expected to introduce a new policy that all flour is to be fortified with folic acid in an effort to reduce the number of babies born in the UK with neural tube defects (NTDs).
Nestlé announced it closed its joint venture with the Indofood Group last month, while PepsiCo reiterated its stance to not source palm oil – either directly or indirectly – from the company and its subsidiaries, purportedly linked to deforestation and...
The Grain Millers Association of Zimbabwe (GMAZ) has suspended the supply of bread and self-raising flour to biscuit and confectionery firms to ensure continuous supply for major bread bakers.
