The Kellogg Company is pushing its updated research compendium spanning scientific research that plugs the health benefits of cereals as a breakfast choice.
Confectionery and bakery technology supplier Baker Perkins has opened its first sales office in South America in order to tap into potential in the market and to be closer to its customers.
Starbucks' shift into the consumer packaged goods (CPG) space with French brand La Boulange won't happen for a considerable time and when it does it will face stifling competition, according to an analyst.
King Arthur Flour has added a new flour to its line for home bakers: King Arthur Self-Rising Flour. The flour is a soft, unbleached, southern-milled flour that is combined with aluminum-free baking powder and salt.
Navy and pinto beans are the best suited when making pita breads with pulse flours in place of wheat but substitution must be minimised to 25% if quality is to be maintained, according to new research.
Irrewarra Sourdough Bakery, a small business located between Geelong and Colac, has won its case in the Federal against food giant Sanitarium over use of the term “granola”.
The UK bakery chain, Peters Bakery, has gone into administration, fuelled by a challenging retail environment and surging commodity and energy prices, according to an industry expert.
Chemicals distributor Univar has entered an exclusive distribution agreement with National Starch to distribute its range of modified starches in Turkey.
The Canadian Celiac Association has received a C$245,000 investment from the Canadian government to help enhance food safety systems and develop specific controls for gluten-free foods, in an effort to boost supply of gluten-free foods.
The Federation of Bakers has said that mineral oils which EFSA has cited as a possible health hazard are not found in UK bread by any processing method.
A new, larger integrated baking facility will enable food giant, Cargill, to cope with increased demands for speciality, complex bakery products, it said.
The firm behind a novel fiber claimed to reduce oxidized LDL cholesterol - an emerging risk factor for heart disease - is in talks with bakers about using it in everything from muffins to cookies after tests revealed it can also extend shelf-life.
Baker’s Pride, Inc., a commercial bakery and manufacturer of private label and proprietary baked products, is building a 65,000-square-foot donut facility at its Mount Pleasant Street Bakery.
Annie's, a producer of natural and organic food in the US, has reported 17% increase in sales to $43m in the fourth quarter of fiscal year ended March 31, 2012.
A C$125 million writedown related to the company’s struggling bakery division led to a fourth-quarter loss and lower year-over-year earnings at Saputo, Inc.
