Franklin Farms East (FFE) in New Jersey, US, which produces dry milk and non-dairy food products used in baked goods, ice creams and confectionery products has installed a Flexicon bulk bag discharger and bag dump station to bring its blending in-house.
The recent finalization of the Trans Pacific Partnership is good news for confectioners and sugar-using manufacturers across the US, according to Rick Pasco, president of Sweetener Users Association (SUA).
Two all-natural, wheat-based starches launched by Ulrick & Short are said to boost bread volume, increase shelf life and make for a softer loaf over time.
Pecans could become a mainstay ingredient across the bakery and snacks industry as consumers look for more versatility in their products, says the Center for Pecan Innovation.
Illinois-based Hearthside Food Solutions, LLC, was cited for safety hazards after an employee lost part of their finger in a dough-cutting machine at the company’s Ohio facility.
Companies must provide “a lot of coaching” and mentorship when hiring Millennials in the baking industry to nurture young talent, according to Dave Krishock, Bakers National Education Foundation professor at Kansas State University.
There’s no one size fits all approach to stopping allergens from making their way into baked goods, but one researcher says manufacturers must put many safeguards, including training, in place to help mitigate risk.
Riggs Autopack is celebrating after partnering with Spar Group, South Africa, to create a Guinness World Record, by producing 35,000 cupcakes for the world’s largest cupcake mosaic.
Mondelēz International hopes to “significantly expand margins” through healthier versions of its products, product innovation and more reliance on digital media.
The cereal market has been trending downward in recent years. At this year’s Barclays Global Consumer Staples Conference, two of the country’s biggest cereal companies, The Kellogg Company and General Mills, explained how they plan to recover in 2016...
Nutrilac protein from Arla Food Ingredients will turn the gluten-free boom into a sustained trend by allowing manufacturers to make gluten-free products that are indistinguishable from normal ones, it says.
Arla Foods Ingredients is showcasing a new high-protein ingredient for cake mixes that the company hopes can take advantage of the 'snackification' trend.
Sunbelt Bakery has launched a protein-based bar without preservatives and containing 6 g of protein that it hopes will compete with the likes of General Mills' Nature Valley protein bar offering and Kellogg's Special K bars.
BakeryandSnacks, the leading global trade publication for manufacturers in the bakery, snacks and cereal is seeking a new editor to take it to the next level.
Bread has seen a drop in popularity across developed countries due to health concerns, but pastries and cakes offer manufacturers a silver lining, according to a Euromonitor analyst.
Consumers are moving toward healthier options such as breakfast biscuits and away from sweet in the UK biscuits and cake market, according to a report from Key Note.
Consumption of refined carbohydrates, like refined grains and added sugars, significantly increases the odds of depression among postmenopausal women, researchers claim.
Campden BRI has received formal approval as a Centre of Excellence for Food Science and an Industry Specialist in Bakery, by the National Skills Academy (NSA).
Singapore-based Olam’s $1.3bn acquisition of Archer Daniels Midland’s global cocoa business has hit a bump in the road, according to U.S. Securities and Exchange Commission filings.
Gluten-free product launches accounted for 10% of new food products globally, which was partly due to better labelling rules, new data from Innova Market Insights has shown.
The National Confectioners Association (NCA) is pushing for Australia to be allowed to export more sugar to the US under the Trans Pacific Partnership (TPP) as it decries plans to maintain current US sugar rules.
The European Commission should stop dragging its feet over its awaited trans fat report – and explain why it is already over six months overdue, says Socialist MEP.
Alan Hahn: 'We noticed it right away... the gluten was gone'
Speaking to FoodNavigator-USA at the 2015 IFT show, MycoTechnology CEO Alan Hahn recalls the moment his team discovered that mushroom mycelium (roots) could virtually eliminate the gluten in wheat and other cereal crops.
While celiacs – by necessity – are pretty clued up about gluten, most Americans are less well-informed, with a sizable number erroneously believing rice and potatoes contain gluten, according to a new survey.
If iron flour fortification is to work sources and levels approved by the World Health Organisation (WHO) are required and actual consumption must be considered, says food fortification expert.
Corbion Caravan has developed two ingredients that can replace powdered and whole eggs in baked goods at a time when manufacturers have been stung by sharp prices caused by the US avian flu outbreak.
California provides 83% of the world’s almonds, but drought is affecting supply. FoodNavigator spoke to the Almond Board of California about how the industry is tackling water shortages – and why so much of the world is reliant on Californian almonds.
ADM deZaan claims its newly launched dark cocoa powder is the first of its kind to be alkaline free, meeting the chocolate industry's demand for clean label ingredients.
More bakers could source more EU wheat as a strengthening dollar and uncertain weather conditions in the US make prices more competitive, says a grains expert.
Canadian supplier Dealers Ingredients plans to debut its Profi one-stop solution for vegetarian protein and fiber fortification at the upcoming Institute of Food Technologists (IFT) trade show in Chicago.
Whole grain foods should be promoted for health – but the term needs a standard definition to encourage innovation among food companies, say nutrition researchers.
Bakery and snack makers have welcomed the FDA’s three-year period to remove partially hydrogenated oils (PHOs) but have criticized its strategy to revoke GRAS (generally recognized as safe) status.
Hundreds of workers at 2 Sisters Food Group’s Gunstones bakery in Sheffield took part in a 48-hour strike this week, with a further 48-hour walk out planned for next month.
Manufacturers can expect a stable few months on the commodities front with no reason for corn and wheat price increases, subject to weather conditions remaining favorable, says Rabobank.
Finsbury Food Group has completed its acquisition of foodservice supplier Johnstone’s Just Desserts, saving 150 jobs at the firm, after buying the business out of administration.
Coffee vending machines are evolving: mobile payments, the offer of complementing snacks, and even machines with facial recognition software are innovations helping boost consumer confidence, according to Douwe Egberts Professional.
Inaccurate home testing and self-diagnosis is leading to unnecessarily restrictive diets and malnutrition, says a report claiming to make sense of allergies.
![“[T]here is an urgent need for many countries (including the UK) to update antiquated national flour fortification legislation to conform to the more recent WHO recommendations on Fe compounds and fortification levels.”](/var/wrbm_gb_food_pharma/storage/images/_aliases/news_teaser_medium/7/2/3/2/522327-1-eng-GB/Antiquated-national-flour-fortification-laws-must-be-updated-to-meet-WHO-recommendations-Researcher.jpg)
