News & Analysis on the Bakery and Snacks Industries
A sourdough starter is like a fingerprint: no two are the same. With the view to one day intentionally being able to engineer the starter to have the desired health outcomes, a collaborative team of US researchers is breaking down the complexities.
A&P Foods Limited has rebranded as pladis Foods Nigeria to align with the corporate branding and global standing of the McVitie’s maker.
Consumers are grocery shopping online to beat the stress of heading into stores, but remain skeptical of apps and websites to purchase fresh foods, including meat, bakery items, and produce, Alexandra Trott, director of insights at 84.51˚, told...
Foodtech company Incredo expands its sugar reduction solutions with the launch of Incredo Sugar G2, a concentrated version of its clean label, protein-sucrose blend Incredo Sugar made from cane and/or beet sugar and a dairy- or plant-based protein to...
Eight weeks of supplementation with resistant starch may lead to an average weight loss of 2.8 kg (6.2 lbs) and improve metabolic measures such as insulin resistance in overweight and obese people, says a new study.
The 65-year-old business guru recently revealed on Loose Women that strangers often pitch their business ideas in the street, so imagine the value of a seat at the table for a face-to-face discussion.
Cruise lines are confronting the major issue of food waste head on. So how are they doing it and what can food manufacturers learn from their approach?
We ask lead author Melissa M Lane where she stands on the ultra-processed food debate.
Singaporean surimi brand Dodo is looking to expand and diversify beyond its successful frozen foods business with the launch of its first surimi snacks range, which it believes has long-term mainstream potential.