News & Analysis on the Bakery and Snacks Industries
Remember the gluey texture of the oatmeal your mom served you as a kid? Turns out, this is a good thing, according to new research comparing the satiating effects of oatmeal versus ready-to-eat cereals.
The US bakery sector can now reduce salt levels by up to 50% with access to Nu-Tek technology, says Cain Foods Ingredients.
Grupo Bimbo’s profits slumped 9.4% for the first quarter of 2013, continuing the downwards trend that has shaped business for the last year.
Ingredient supplier Chr. Hansen says it has stepped up efforts to support food and drink manufacturers in making the switch to the 'next generation' of natural colours by expanding its range of colouring foodstuffs.
The ‘al-desko’ breakfast trend has hit Britain and prompted consumer demands for re-sealable, easy to open cereal packs, says a Mintel analyst.
Amcor has helped a US-firm transform their marinade product line from glass to polyethylene terephthalate (PET) for lower freight costs while maintaining brand image.
On paper at least, boxed breakfast cereal ticks all the right boxes. It’s quick, great value for money, and nutritious - the perfect recession-proof food.