News & Analysis on the Bakery and Snacks Industries
New Zealand-based scientist and social entrepreneur Sir Ray Avery has developed a nutritional snack bar for children and teenagers, which he intends to make available globally.
A team of international researchers has developed a technology that detoxifies gluten proteins, making them more agreeable for celiac sufferers.
Manufacturers who incorporate technology into their packaging can use it to help towards a Circular Economy, according to Eef de Ferrante, director, AIPIA (Active & Intelligent Packaging Industry Association).
Entrepreneur Magazine’s annual Franchise 500 ranking included 17 US bakery franchises in total, with Cinnabon and Auntie Anne’s in the top 100 overall.
The Food and Drink Federation (FDF) has released its updated guide to help manufacturers adhere to EU and UK labeling laws for gluten-free packaged goods.