Corbion reported its Food division’s performance in H1 2017 ‘fell short of ambition’, mainly due to lower volumes in Bakery, but it remains optimistic for H2.
UK convenience retailers capitalizing on meal deals have given the category a £36m ($47.6m) boost in the 52 weeks ended March 25, but those reliant on just snacks and sandwiches are missing out, says IRI.
Good Grain Bakery, a UK organic artisan bakery specialising in gluten-free vegan bread, has been listed by online supermarket Ocado and with organic delivery company Abel & Cole.
Many bakery industry professionals believe the grain-free trend will catch on - driven by a demand for more natural, less processed ingredients - and will eventually supersede gluten-free.
This month's round-up of new product launches includes all things grain-free, including a grain-free granola and granola bites, paleo flour, sweet potato and hummus snacks, 3D stacked chips, fruit rolls, gluten-free meat sticks and meat-cheese-and-sweet...
Kosher certification is gaining popularity among non-Jewish consumers due to the high demand for clean labels, says CEO of OU Kosher, Rabbi Menachem Genack.
Grupo Bimbo has acquired East Balt Bakeries from One Equity Partners for $650m to give the Mexican conglomerate entry into eight new countries in Asia, the Middle East and Africa.
Maputo-based Espiga de Ouro has invested more than US$50m in the country’s biggest industrial facility that could further alleviate the threat of an erratic bread price in Mozambique.
Bread makers should use nutritional add-ons like protein and fiber to appeal to health and fitness-conscious consumers who shy away from buying bread because of carbs, says Mintel.
DuPont has announced it has received “the go-ahead” by the Japanese Ministry of Health, Labor and Welfare for three bakery enzymes for use as processing aids in the country’s bakery industry.
The American Bakers Association (ABA) has added 116 Biscuits and Cracker Manufacturers’ Association (B&CMA) companies to its membership list after the merger between the two organizations came into effect on July 1, 2017.
Ishida Europe has expanded its range of hygienic multihead weighers with a new open frame design that allows fast and easy access for cleaning and inspections.
Before reaching for the gluten-free flour, there are a number of elements to consider from a risk and food safety point of view, writes Helen Hood, director of totrain.
Biofortification alone is not enough to enhance bread with optimum iron and zinc levels to fight deficiencies, a study says as it cites other production methods that should factor in its creation.
The number of products launched in the UK in the past year has diminished by 8.4%, with food being the biggest contributor to the resulting loss in sales revenue.
Mexican bakery conglomerate Grupo Bimbo is inviting food entrepreneurs to submit project proposals to be part of its newly-formed innovation accelerator.
American Almond has opened its new facility that it moved from Brooklyn, New York, to Pennsauken, New Jersey, to expand its nut-based products portfolio.
The effects of different flours, including chickpea, chestnut and tiger nut, on gluten-free bread have been examined with results suggesting tiger nut flour could be a winner.
Robb MacKie, president of American Bakers Association (ABA), said a “more reasonable” timeline for the implementation of the FDA’s nutrition facts label will help bakers.
French bakery associations, La Fédération des Entrepreneurs de Boulangerie (FEB) and Les Fabricants de Biscuits et Gâteaux de France, have risen the alarm over the relentless upward drive of the butter price and the slippery slope now facing the industry.
The Brussels-based speciality ingredients developer took a different look at bread through a virtual reality campaign to reiterate the benefits of its Puraslim range of bread mixes and improvers.
As the US bows out of Paris Agreement, Mexican multinational Grupo Bimbo S.A.B. de C.V. reiterates its commitment to lessen its impact on the environment.
Tritordeum is a trademarked commercial brand developed from durum wheat (Triticum durum) and a wild barley (Hordeum chilense) that is being introduced into the UK and other countries around the world.
