Shares in Premier Foods have retained a ‘Buy’ recommendation from investment and banking firm Investec, ahead of its interim results, which will be published tomorrow (August 7).
Britain’s leading plant bakery brand Warburtons is set to find out this week if staff across the country have voted in favour of strike action, in a dispute over a pay offer.
Breads baked with chickpea flour could help in formulating gluten-free breads without soya protein, according to a new study conducted by the Universitat Autònoma de Barcelona, Spain.
An oats sample imported from Japan was found to contain low level of radioactivity, according to a spokesman for the Hong Kong’s Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department.
Holland’s Pies, a UK-based producer of pies, puddings and pastries, is introducing a range of savory slices at independent convenience outlets and garage forecourts across the north west England.
The American Bakers Association has submitted comments to the Food and Drug Administration (FDA) opposing a research proposal to examine how consumers might perceive labeling of added sugars on nutrition labels.
On-going quality issues with high-fibre baked goods mean consumer acceptance of such products remains low, despite increased demands for healthy products, say researchers.
Penford Food Ingredients is injecting R&D efforts into allergen reduction and fat replacement formulations amid a soaring, lucrative ‘better-for-you’ US market.
Various steps to reduce unit costs and formalized benchmarking of the company’s 71 U.S. baking plants were among integration elements described by Daniel Servitje, chief executive officer of Grupo Bimbo S.A.B. de C.V.
UK-based Campden BRI’s is developing a new composite dough technology (CDT), which can help in the production of high quality white bread using cheaper flour mixes.
Argentinian food firm Arcor, through its Danone joint venture firm Bagley, has forayed into the cereal market with the launch of its new cereal line in the country.
