News & Analysis on the Bakery and Snacks Industries
Interview with Bobo's Oat Bars founder Beryl Stafford
Ten years after Bobo’s Oat Bars first hit natural food store and coffee shop shelves in Boulder, CO, the now profitable cereal bar manufacturer is capitalizing on the parallel growth in popularity of the gluten-free and grab-and-go segments to target...
Indian Tobacco Company (ITC) will open a Rs.700 crore ($113m) food manufacturing facility producing branded packaged biscuits, snacks, noodles, juices and Atta (wheat/powder flour).
Governments, NGOs and consumers are driving change in the bakery sector, but how can industry keep up? What’s the next direction for healthy bakery? And will this future need to be regulated?
Bakery supplier Zeelandia is backing National Apprenticeship Week by offering an insight into careers in the food industry to girls at Sacred Heart of Mary School in Upminster.
Manufacturers working to develop high quality gluten-free bakery products must not forget how important starch is in the formulation and its reaction during baking, warns a professor.
Bakery ingredients business, Bakels, has opened a new center for product development, offering a ‘bridge’ between bakers, confectioners and retail channels to shorten the development cycle.
Premier Foods has revealed 18% growth in trading profit in full-year results for 2013, alongside a new pensions deal and a much-awaited major capital restructuring plan designed to “liberate the firm from its past”.