News & Analysis on the Bakery and Snacks Industries
Adding an exotic ‘superfood’ ingredient gives fresh appeal to a well-established product – and manufacturers don’t have to look far for the latest one as analysts say that post-recession consumers want local, simple ingredients.
Pleas to ditch ‘unhealthy’ snacks at tills have met with “disappointing” responses from Marks & Spencer (M&S) and WHSmith, according to the nutritionist driving the campaign.
Gluten-free bread can be enhanced with amino acid and sugar pairs ahead of baking to improve aroma in the final product, researchers find.
Tyrrells has rebranded its popcorn range as Poshcorn and plans to enter the French segment for the first time.
Price policies could encourage healthier diets, according to a new publication by the World Health Organisation (WHO) Europe.
WPO (World Packaging Organization) will have its first meeting of 2015 during IPACK-IMA – Packaging & Processing Exhibition (May 19-21), in Milan, Italy, coinciding with World Expo.
While multiple factors from price to functionality determine which fiber is best for any given application, chicory root fiber (inulin) is gaining ground with many food formulators owing to its non-GMO credentials and the fact that consumers see it as...
Dispatches from Anuga FoodTec 2015
Meyn, Ishida and CSB-System have joined forces to launch a complete poultry processing software system called iPoultry, due for official launch in September 2015.