Latest News in the food Industry

3 May 2016

Gluten-free pizza is set to grow and the secret to success is pizzas that taste as good as they look. Find out how your formulation for gluten-free pizza crust can be clear and cleaner whilst giving great mouthfeel, texture and crispiness.

28 Apr 2016

PepsiCo brands Lay's and Mountain Dew have been busy polling consumers about their preferences, asking them their opinion as to which products should be retained in the line-up.

14 Apr 2016

Finnish dairy products company Valio and baking company Fazer have announced that they have together tackled the salt reduction challenge and say they are bringing to stores Finns' favourite products with a wholesome taste but less salt.

11 Apr 2016

Barry Callebaut has reported its half year results. “We have achieved solid results despite very challenging market conditions,” said Antoine de Saint-Affrique, CEO of the Barry Callebaut Group. “Our volume growth shows a consistent, strong performance...

8 Apr 2016

Enzyme systems, baking premixes and anti-staling agents company DeutscheBack is stepping up its activities in Latin America and China in order to meet the needs of the local baking industry in these growing markets.

5 Apr 2016

United Biscuits (UB) has launched its Category Vision for 2016 and its first annual Biscuits Review. Together, the company says they demonstrate the strength, the depth and the potential for the £2.5 billion biscuits category to double its value and pr...

1 Apr 2016

According to market researcher Technomic, snacking consumption has been steadily growing over the past several years, but has accelerated since 2014; 83% of consumers in 2016 vs. 76% in 2014 snack on a daily basis.

29 Mar 2016

Corbion Caravan has launched a program to remove the preservative spray commonly used in pre-soaked ancient and whole grains, while maintaining quality, taste and shelf life standards.

28 Mar 2016

A team of food scientists from the National University of Singapore (NUS) says it has successfully formulated a recipe for making healthier bread by adding a natural plant pigment, called anthocyanin, extracted from black rice.

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...