UK researchers have found that – in addition to being healthier – low fat/sugar biscuits have the lowest environmental impact, while chocolate-coated biscuits are the least sustainable.
Mondelēz-owned snack brand Enjoy Life Foods has doubled its capacity with the opening a new 200,000-square-foot free-from bakery in Jeffersonville, Indiana.
Brazil’s National Biscuit Industry Association (ANIB) is merging with the country’s Association of Pasta Manufacturers (ABIMA), which also represents the processed bread and industrial cakes sector, to form a new national organization for the country’s...
'Super grains' - from farro, spelt, kamut, millet, quinoa and amaranth to chia, freekeh and teff - are high in fiber, protein, vitamins and minerals. They also come with a great backstory, a wholesome, whole grain image and in many cases, gluten-free...
Irish researchers have patented the process for a non-sticky, biodegradable gum that uses cereal proteins to replace rubber gum bases in chewing gum and are looking for companies to commercialise the product.
Prolonged drought in northern Europe has already capped yields of cereals and sugar beet and, without significant rainfall over the next two months, could significantly boost prices, warn analysts.
A flour product adapted especially for its resealable plastic flour pouch and a vacuum packed chocolate bar are two products that stand out above the raft of new dry food launches, according to Mintel’s Global New Products Database (GNPD).
There’s nothing like a shortage of wheat to send some news media searching for superlatives. Talk of “soaring” wheat prices and “rocketing” bread prices were common, in the British press, after Russia decided to temporarily ban grain exports earlier this...
A sales tax on certain candy and gum products is due to come into effect in Washington State on June 1, as part of the state’s effort to plug its $2.8bn deficit.
Ingredients manufacturer National Starch Food Innovation claims that its new texturising system will enable food producers to improve the texture and crispiness of wafer-style products.
A new pneumatic in-line sifter provides baked good and cereal grain processors a quality assurance tool for moderate to high production volumes, claims Great Western Manufacturing.
Hydrocolloids can be added to tortilla formulations containing bean
flour to extend the product's shelf life and improve texture while
increasing its nutritional content, say researchers.
Baking gluten-free breads for the ever-growing coeliac population
may be possible using brown rice and buckwheat flours and adding
the transglutaminase enzyme, according to results of a European
project.
