The American Bakers Association (ABA) has issued a shout-out to the thousands of workers in the bakery supply chain who continue to supply safe products for citizens, despite today’s unprecedented lifestyle caused by coronavirus.
Confiserie Bosch, which makes Germany’s Wibele, sweet biscuits from the region of Swabia, has experienced rapid growth in recent years and has turned to Ishida to increase turnover, delivering a 30-fold increase.
New research from Roy Morgan reveals that nearly 90% of Australians consume packaged snacks regularly, with 28% of them falling into the ‘heavy’ category, eating seven or more items in an average week.
Six key characteristics indicate the future of Italy’s bakery, confectionery and gelato sectors – quality, innovation, expertise, design, passion and last, but not least, Italian spirit – all evident at Sigep, held in Rimini last month.
Gato & Co plant-based start-up has launched a 'Cookies N Cream' range as a modern twist on classic cookie sandwiches, available in Boots retail shops in the UK, with more stockists to follow from Spring 2020.
The Food and Drug Administration (FDA) recently added glucomannan to the existing list of isolated or synthetic non-digestible carbohydrates that it intends to propose to be added to the definition of dietary fibre.
The old adage of 'eating with your eyes' remains true, confirmed by research that has demonstrated that, by changing the surface texture of a snack, food producers could alter a consumer’s perception of its tastiness and the likelihood of purchasing...