News & Analysis on the Bakery and Snacks Industries
Solazyme is aiming to launch the latest addition to its micro-algae-based ingredients portfolio in early 2016 - an algae butter - which it says could replace hard fats such as palm oil or partially hydrogenated oils in a variety of applications spanning...
There’s frequently talk that consumers aren’t getting enough fiber in their diets; but are they simply not getting the best quality fiber?
A class-action lawsuit has been filed against General Mills, alleging that high-protein Cheerios are falsely marketed.
Waitrose is changing the packaging for its own label Passata range, from glass jars to SIG Combibloc’s heat resistant combisafe carton pack.
An executive at Linde claims cryogenic freezing is allows cookie manufacturers to produce a more consistent product.
People with better control of blood sugar after eating barley kernel bread also have a different balance of microbes in the gut, a new study in Cell Metabolism reveals.
Wisconsin-based Angelic Bakehouse will make its popular Sprouted Seven-Grain bread available in Costco locations across the US Midwest after years of availability in small shops.
Pulp fiction?
A new fibre ingredient derived from carrot waste pulp offers a level of water absorption that is unlikely to be improved on, its producer says.