A Minnesota-based firm making waves with anthocyanin-packed purple-corn ingredients says it has had significant interest from the snack food market, but is also talking to microbrewers, confectioners, and firms manufacturing everything from sourdough...
Boulder Brands, the firm behind two of the biggest names in gluten-free, Udi’s and Glutino, is talking to one of America’s largest coffee chains, and one of its largest donut chains, about launching gluten-free bakery items.
Europe is driving global bakery innovation ahead of the US, representing over half of all new product launches for 2012. But what are some of the ‘most innovative’ products?
Grupo Bimbo will pump 20 million pesos ($1.5m) into a new eco-friendly distribution center in Mexico City as part of its drive towards a fully sustainable supply chain.
Digestion may impact the antioxidant potential of wholegrain cereals and more human studies are needed to confirm their true activity, according to research.
There are no clear plans yet to lift Japan's ban on US western white wheat, a Japanese government official says following a meeting between its ministry and the USDA last week.
Bimbo Bakeries USA (BBU) will rise to the challenge of increased market competition following the re-entry of Hostess Brands last week, its president says.
The International Baking Industry Exposition (IBIE) has announced its 2013 winners for the B.E.S.T. in Baking awards – recognizing environmental sustainability efforts in business.
Baking industry professionals have an opportunity to solve some pressing dough related issues, such as gluten-free and cleaning efficiency at WP Bakery Group's "Dough Weeks" event.
The Bakery, Confectionery, Tobacco Workers and Grain Millers International Union (BCTGM) says its members should be a part of the newly launched Hostess Brands business given their expertise.
Wholegrain consumption in Denmark has risen significantly thanks to industry efforts to incorporate the grain into breads and other food products, according to a new study.
There is a raft of options now available to food manufacturers looking to reduce salt - but how about mushrooms? Frozen mushroom giant Scelta Mushrooms has two ingredients for salt replacement, including one for (non-mushroom-flavoured) bread.
Lawyers defending food industry clients in consumer class actions over whether GMOs belong in 'natural' products say courts should follow a California judge's lead and let the FDA determine this matter once and for all, so such cases stop...
Wholegrain has its benefits but there is nothing negative about eating white bread and it can be a valuable part of a healthy, balanced diet, says the director of the Federation of Bakers.
Communicating sodium reduction efforts in bakery is a challenge given consumer knowledge is often limited, says the MD of UK-based firm The Low Sodium Sea Salt Company.
The bakery sector has taken strides in gluten-free, but there remains immense potential for in-store bakeries to better tap into the sector, says UK ingredients firm Ulrick & Short.
Industry has dedicated a lot of promotional efforts on wholemeal bread and this could have contributed to the slump in white bread, says the Federation of Bakers’ (FOB) director.
Flour treatment specialist Mühlenchemie has struck a joint venture with its long-standing Turkish distribution partner ABP to better cater to local demands, it says.
Israeli gluten-free specialists GreenLite are set to launch its new branded bread products to the US market next month, with a European roll out on the horizon too.
The evidence to support the potential of whole grains and cereal fibers to reduce the risk of obesity, type-2 diabetes and heart disease is ‘moderate’, says a new position paper from the American Society of Nutrition (ASN).
A new EU-approved health claim for fructose-containing foods and scientific backing of glycaemic index (GI) information on food packaging are the latest signs of a perfect storm of science around low-GI diets, says CEO of Taura Natural Ingredients Peter...
Social media is an extremely powerful brand-building tool that engages consumers, but it can also be a platform for strong business relationships and revenue generation, an expert says.
Japan will not lift its ban on US Western White wheat imports until the American government provides detailed information on the extent of unauthorized genetically modified wheat found in Oregon, a government official says.
Pizza was the single biggest contributor of sodium to the diet of young Americans in the period 2003-2008 according to a new analysis of dietary intake data from the government’s National Health and Nutrition Examination Survey (NHANES).
The enormous potential of the gluten-free bakery sector will grow even more when the gap between regular and gluten-free products is closed for taste and freshness, says the CEO of Embassy Flavors.
The Australian Competition and Consumer Commission (ACCC) has begun legal proceedings against supermarket chain Coles for alleged false, misleading and deceptive bakery claims.
Back in 2008/9, Boulder Brands CEO Steve Hughes had a lot of sleepless nights. The struggling Smart Balance spreads business - which represented 90% of group revenues - was running “in fourth gear” - and the economy was in the doldrums.
Understanding why consumers have adverse reactions to certain types of bread should be researched, instead of searching for some miracle gluten-free replacement, says The Real Bread Campaign.
Grupo Bimbo’s CEO Daniel Servitje is a true global leader who has shaped his business into the largest bakery in the world, says the director of the Executives’ Club of Chicago.
Plant bakers need to defend their corner more robustly in order to increase consumer awareness of bread's nutritional benefits while also battling harvest, regulatory and publicity woes.
The European Union must embrace a mandatory folic acid flour fortification program given the prevalence of neural tube defects (NTDs) in newborns across the region, say researchers.
Flour made from cassava can be up to half the price of regular wheat flour, holding great promise for bakers amid commodity volatility, says the Food and Agriculture Organization (FAO).
The Japanese government has placed a temporary ban on Western White wheat imports after unauthorized genetically modified wheat was found growing in the US.
The US wheat market has failed to recover like its market counterparts, but despite this global prices will settle and supplies strengthen, according to Rabobank.
Sales of gluten-free bread and cereal in New Zealand are surging, but consumers are increasingly demanding egg and dairy free options too, according to grocery distributor Foodstuffs.
