Rice flours and starches dominated the first generated of gluten-free goods, particularly in the bakery segment, but are they still the #1 choice in formulators’ toolkits? FoodNavigator-USA caught up with Pierre Donck, regional product manager at rice...
Experts from the cannabis edibles industry have shattered the popular belief that manufacturers of cannabis-infused bakers are able to make large profit margins due to the growing cannabis market.
SubConnection, a deli concept from Sodexo, a food and facilities management company in North America, is going bold this season by introducing a line of freshly baked, flavored breads. But there is more than meets the eye, behind this carefully pondered...
Brazil’s national health surveillance agency ANVISA has opened a public consultation over plans to revamp a 15-year old regulation that requires food companies to enrich wheat and maize flour with iron and folic acid.
Brazil’s first drive-thru bakery chain Pão to Go (Bread to Go) is set to expand to Europe and the US to capitalize on its concept of express bakery services for time-conscious consumers.
The American Bakers Association (ABA) has joined the CSPI, Unilever, and other food manufacturers in voicing its support for a citizen’s petition asking the FDA to permit ‘potassium salt’ as an alternate name for potassium chloride on food labels, while...
Cauliflower is a nutrient powerhouse packed with vitamin C, K, B6, folate, potassium, and fiber… and it also makes a surprisingly good bread substitute, says Santa Barbara-based start-up Outer Aisle Gourmet, which has secured shelf space for its cruciferous...
Held every three years, the International Baking Industry Exposition (IBIE) offers the opportunity to network, learn about the latest trends and innovations and hear from leading baking and business experts.
Analysts identify the trends shaping product development and consumer behavior in the baked goods market ahead of the International Baking Industry Exposition in Las Vegas this week.
Eating bread with ancient grains can significantly reduce total cholesterol and blood glucose levels, according to a recent randomized, double-blinded crossover trial.
Marketers should promote the taste, flavor, and texture of whole grains more over their health benefits, experts suggested during the first day of Oldways' ‘Whole Grains Away From Home’ conference in Rosemont, IL.
Arizona-headquartered paleo and gluten-free bakery brand Mikey’s has launched its first pizza crust product as it continues to target low-carb consumers.
It burst onto the scene six years ago in Europe, but can Eat the Ball crack the US market? It’s still early days, but with the right merchandising strategy, the sports-themed sandwich rolls could also be a winner this side of the Atlantic, says US managing...
Flowers Foods this week said it is taking a “hard look” at every aspect of its business following a tough first half of the year that has seen its share price slump.
Chinese confectionery trade body China Candy has unveiled some of the sweets and snacks products launching at the China Candy & Snacks Expo held in Ningbo this month.
Number one UK bread brand Warburtons is hoping to tap consumer demand for protein with the launch of products boasting higher protein content than its standard range.
Bakers and breakfast cereal manufacturers have been told by the UK government to cut the amount of sugar in their products by 20% over the next four years.
What differences in shopping habits do childless households have compared to ones with children? A lot, a new study by Packaged Facts reveals. We chat with founders of two smaller brands who market directly to children and get their take.
Top-selling UK bread brand Warburtons has partnered with the Canadian International Grains Institute (Cigi) in a research project designed to increase the use of pulse-based flours.
Flowers Foods has launched a wide-ranging business review designed to cut costs and boost sales – and revealed its Nature’s Own brand has been hit by intense price competition.
Shares in Nature’s Own brand owner Flowers Foods have fallen following an announcement by the business that is to come under review by the US Department of Labor.
The number of bread and bakery product launches has fallen almost 10% in the UK, according to a new study, as retailer range rationalization takes its toll on new product development.
A “packaged roti” for a market that has been turning its back on homemade breads in favour of more convenient products with longer shelf-life is now available from a range of baking solutions by DuPont.
US ingredients equipment supplier Shick Solutions has been acquired by Bretèche Group for an undisclosed sum and will be joining forces with Bretèche businesses including Diosna, VMI and Esteve.
Modified rye bread may ease the symptoms of irritable bowel syndrome (IBS) according to a study, which recommends this food as a way to increase fibre intake for patients with this condition.
More than three-quarters of US bakery businesses say there is a serious shortage of engineering and maintenance staff, according to a new study that also found demand for production and R&D workers is expected to soar in the next 10 years.
Bakers need to carefully select ingredients - and adjust bread-making processes – if they aim to produce high-quality breads with wheat and teff flour, say researchers.
Mexican tortilla and corn flour supplier Gruma – owner of brands including Mission and Guerrero – says US snacks manufacturers are showing a growing appetite for its corn flour.
