Some 98% of diagnosed celiacs believe free-from products are too expensive and 84% say choice is limited, according to a survey from Cambridge Market Research.
Danish enzymes specialist Novozymes is seeing growth in its nascent omega-3 business that is utilising its core enzyme specialisation in a relatively new area.
Consumers are familiar enough with pulses for bakers to seriously consider incorporating the ingredient into industrial breads, says Best Cooking Pulses.
Trans fat ban / Nutrition Facts Panel overhaul / FSMA implementation
Bakers must be prioritize and collaborate in the face of policy upheaval on nutrition, ingredients and food safety this year, warns the American Bakers Association (ABA).
Recent acquisitions to diversify Post Holdings’ portfolio are paying off more quickly than anticipated, prompting the cereal giant to raise its full year guidance despite a larger than expected negative impact from a supplier that tested positive for...
Variations in wheat flavor and odor may directly affect bread flavor and odor even in low extraction bread, say researchers at the University of Copenhagen.
A pioneering salt reduction scheme was derailed by the UK government leading to 6000 preventable deaths, says Consensus Action on Salt and Health (CASH).
European Project, TRADEIT, hosted a Food Packaging Brokerage event during Hispack 2015 and BTA, (Barcelona Tecnologias de la Alimentacion), food technology fair, in Barcelona last week (April 23-24).
The health value of grains must be quantified with solid science to create a tool industry can use against widespread bread bashing, says the CEO of the American Bakers Association (ABA).
Food and human nutrition expert: 'We can learn from the US and Denmark'
Bakers must make crucial food safety step changes beyond the oven, particularly with implementation of the US Food Safety Modernization Act (FSMA) ongoing, warns a food safety specialist.
Bakery business will surge following SojaProtein’s multi-million project to restart full fat enzyme-active flour production, along with an increased focus on gluten-free assurances, its food program head says.
Australian supermarket major Coles must pay A$2.5m in penalties over false and misleading ‘fresh’ claims on its par-baked products, a federal court has ruled.
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.
Brazil’s biscuit, pasta and industrial cake and bread industry has seen annual sales increase 11.5% to BRL 32.20bn ($10.56bn), up from BRL 28.88bn in 2013, announced the leading trade association in the sector.
The future of in-store bakery is about being closer to the consumer, says Mono Equipment who has developed an easier rack system for baking front-of-house.
Industry should be more pro-active in encouraging consumers to seek a diagnosis of coeliac disease before switching to a gluten-free diet, says Euromonitor contributing analyst Simone Baroke.
The bakery sector is innovating and energized so it’s important equipment suppliers stay engaged, says the president and CEO of BEMA (Bakery Equipment Manufacturers and Allieds).
Sourdough is becoming increasingly popular in baking because of its versatility and ability to enhance flavor and texture as well as lengthen shelf life, says a food technologist.
The world’s first DNA map of global wheat varieties will give unprecedented knowledge on genetic characteristics, helping breeders to innovate faster, says a Kansas State University plant pathology scientist.
Equipment suppliers have opportunities to develop smart and safe machines as major food firms move into Africa, says the head of Danish Food Tech Group.
While retail sales of packaged bread have been pretty sluggish in recent years, one company that’s bucking the trend is Oregon-based Dave’s Killer Bread.
While ‘legacy’ food and beverage brands are laser focused on price, promotion and placement, no amount of financial clout or merchandising wizardry can mask the fact that smaller, sexier, more disruptive, brands are outpacing them. But are CPG’s biggest...
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.
PATENT WATCH: FAT PARTICLES DISTRIBUTE SODIUM IN 'LOCALIZED CONCENTRATIONS'
General Mills has filed an international patent application to protect an invention that uses ‘fat particles’ to distribute sodium in localized concentrations in dough or bakery products, allowing it to cut salt levels without sacrificing taste.
'Simple Truth has been our most successful brand launch ever'
Kroger’s natural and organics brand Simple Truth notched up sales of $1.2bn in 2014, and continues to generate double digit growth, said CEO and chairman Rodney McMullen at the company’s q4 earnings call last week.
Pressure to launch new products that meet consumers’ rapidly shifting interest in natural and organic foods and beverages from conventional products is reducing the time manufacturers have to distinguish between short-term fads and long-term trends with...
Skipping breakfast may typically be associated with obesity but a recent study on young women suggested it could also lead to an increased risk of developing type 2 diabetes and heart disease.
Food firms should work harder to cut and communicate sugar content in their products, according to seven in 10 consumers responding to a survey by market analyst Mintel.
SPECIAL EDITION: POWERED UP AND PACKING NUTRITION PUNCH
Argentinian researchers say a snack they have developed using green apples and novel carbohydrate isomalt may be useful for weight control due to its sustained energy release.
Special Edition: Powered up and packing nutritional punch
The latest in a series of class action lawsuits filed over the use of synthetic leavening agent sodium acid pyrophosphate (SAPP) in foods marketed as ‘all-natural’ has been given the green light by a federal judge.
What's for breakfast? Reinventing the first meal of the day
When it comes to breakfast, the vast majority of Americans want something quick and easy at home, but surprisingly most people prefer to make their first meal of the day “from scratch” instead of consuming a ready-to-eat or heat-and-serve consumer packaged...
The Chinese business regulator has given the green light for Wilmar International and First Pacific to acquire Australian food manufacturing major Goodman Fielder.
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.
Glanbia Nutritionals is launching a new line of non-GMO, gluten-free plant-based protein crisps and powders derived from ancient grains, flax and chia that can be used in everything from beverages to baked goods and gluten-free foods.
Warburtons is heavily focused on improving gluten-free product availability, particularly in free-from sections which tend to be lower down the priority list for busy retailers, says its free-from director.
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.
As Australian grocery duopoly Coles and Woolworths escalate their cut-priced bread battle, one analyst warns that they risk eroding consumer loyalty in an unprofitable ‘race to the bottom’.
Allied Bakers, the maker of Kingsmill bread, said today that the palm oil and derivatives used in its products are now 100% sustainably sourced through physical supply chains.
At the recent International Production and Processing Expo, Bemis North America extended a 4D hand to brand owners seeking packaging to help differentiate their products.
What could be more fun on a Friday than a healthy baking special edition?! Here’s our 2015 cream of the crop to date – as General Mills packs a punch with whole grain pancakes and Kellogg files a patent for versatile micro-bran...
