News & Analysis on the Bakery and Snacks Industries
The gluten-free foods market has continued to grow as new ingredients and technologies have significantly improved the taste of products, according to experts at the Institute of Food Technologists’ annual meeting.
Fibers from the blue lupin kernel may improve the function of the colon and potential reduce the risk of colon cancer, says a new study from Friedrich Schiller University of Jena in Germany.
EnWave has partnered with Lucid Capital Management, a holding company of ex-Brookside Foods' chairman, Hugh Wiebe, to sell Moon Cheese, dried cheese snack.
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.
Dispatches from IFT 2013
Mettler-Toledo LLC’s new SWB505 MultiMount weigh module emphasizes safety as well as accuracy.
Downsizing pies can shift the baked good from a one-off winter tradition to an everyday dessert, says Nielsen.
Chilean Atlantic salmon production is expected to increase by more than 20% in 2013, but its growth will fall due to challenges in production, sanitation and finance.
Star Refrigeration is poised to bring its eco-friendly low-ammonia chillers and freezers to US food firms.