News & Analysis on the Bakery and Snacks Industries
Puratos has reformulated and developed new market-specific bread improvers to address flour quality fluctuations and cater to consumer taste profiles, it says.
Industry Voices - UPM
In this special guest article, UPM Raflatac explain to FoodProductionDaily.com the key concerns, now that the EU 10/2011 regulation has come into force.
Smart food labelling must emphasise good science and careful thought about consumer impact, the European Food Information Council has concluded after completing an exhaustive global survey.
A diet packed with resistant starch may help to prevent both inflammatory bowel disease and colorectal cancer, say researchers.
The European Commission has granted a PGI (protected geographical indications) label to the traditional Catalan bread ‘Pa de Pagès Català’.
Powerful antifungal compounds produced from linoleic acid found in bread flour are the key reason for sourdough bread’s mould resistant properties, and have potential to be used in a host of food and agricultural applications, say researchers.
Increased financing costs and higher tax rates caused a plunge in net profit for Mexican bread titan Grupo Bimbo in the fourth quarter (Q4) of 2012.
The Pringles acquisition is helping Kellogg become a global player in snacks, CEO John Bryant said in presentation at the CAGNY meeting recently.
Expect more products containing beans and lentils, new quinoa-packed soups and entrees, high-protein nut and seed-based spreads, and more popped whole grains in US grocery stores this year, predicts market researcher Packaged Facts.