Latest News in the food Industry

24 Mar 2016

As snack habits evolve, convenience stores need to stay on top of the latest trends to ensure they are meeting consumers’ expectations and to maximize their own success according to the Consumer Insights team from General Mills Convenience & Foodservic...

4 Mar 2015

Building on what the company says is the success of the Pristine product line, Corbion Caravan is introducing Pristine 2000, a new dough strengthener designed to satisfy consumer demands for cleaner, simplified ingredient declarations. Pristine 2000 al...

2 Mar 2015

Dawn Foods has launched Blueberry Compound, a new concentrated all natural fruit flavour paste that the company says can be used to add the subtle taste of blueberry and an attractive hue to frostings and filling creams in cakes and desserts, as well a...

24 Feb 2015

Sioux Natural is introducing Shug, which the company says is the world’s first 100% plant-based, low calorie sugar-replacement that actually bakes and tastes just like sugar. With its “revolutionary” just-like-sugar performance, Sioux Natural say...

20 Jan 2015

Lesaffre claims that it is to break new ground and launch a range of organic baking products to help bakers produce top-quality organic bread in line with European regulations. The ‘Biorganic’ label includes yeast, sourdough and bread improvers in its ...

9 Jan 2015

Penford Food Ingredients has expanded its egg replacement portfolio. This portfolio of starches and starch and gum blends can, says the company, partially or fully replace the whole egg, egg white and yolk in prepared food products. “Egg components are...

19 Dec 2014

Grupo Bimbo has announced that its subsidiary Canada Bread is to acquire Saputo Bakery for CAD$120 million. Saputo Bakery is said to be the leading producer of snacks cakes in Canada.   This operation will, said Grupo Bimbo, position Canada Bread for f...

15 Dec 2014

EFSA scientists have met to discuss some 100 comments with the contributors to a recent public consultation on acrylamide in food, a contaminant that forms in starchy foods as a result of high temperature food processing, including cooking. The comment...

25 Nov 2014

Gluten-free food continues to boom, with global value sales almost doubling over 2008-2013 – and it is not going to stop there. Further growth will be propelled by the fact that these products are increasingly aimed at “gluten-reducers” rather than str...

10 Nov 2014

Awareness of the health benefits of fibre in terms of digestion, cholesterol reduction and diabetes prevention is rising, but it is an increasingly complicated area with the traditional associations of fibre with wholegrains, oats and fruit and vegetab...

28 Oct 2014

The bakery and confectionery sector is going through some interesting times. Many of the products in the sector are particularly indulgent, and the good news in this regard is that consumers now seem to be – in general – better off and are ...

1 Oct 2013

Two publications have been causing a stir this year in the bakery world for suggesting – and by no means for the first time – that manufacturers are misusing “wholegrain” and similar descriptions on products which often contain a pitifully small quanti...