Brand building platform Spring Foods is on a mission to revive what it says is the lost flavor, nutrition and virtue of bread with the launch of Essential – a certified organic, ready-to-bake bread line that is building on the success of the company’s...
Clean-label bread maker Base Culture expands beyond the frozen aisle with its first line of shelf-stable products, tapping into consumer demand for preservative-free and nutrient-dense foods, CEO Johnny Heiselberg told FoodNavigator-USA.
How can bread waste products be put to good use? In a new partnership between UK-based Clean Food Group and Roberts Bakery, the former will use its fermentation technology to transform the waste products of the latter into oils and fats that can be used...
One of Canada’s biggest commercial bakeries pleaded guilty for its role in a bread price-fixing scheme, was fined CA$50m - the highest on record - and has been placed on the government’s list of banned suppliers. But the reputational harm could be the...
New research suggests bio-based ingredient company BioVeritas’ upcycled, clean label bread and tortilla mold inhibitor could be a “fundamental game-changer” on par with how Impossible Burger shifted the paradigm for plant-based burgers, argues the company’s...
A “massive” repeat purchase rate of 74% direct-to-consumer and 54% at retail combined with healthy margins and strong “no f***ing way” factor helped food-tech startup Hero Bread secure $15m in series B funding despite the challenging economic environment.
Low-carb food brand The Sola Company revealed a brand refresh and reformulation to remove remaining artificial ingredients from its of its keto-friendly breads to address consumer demands for more natural products.
A new line of grain-based flour blends launching today from Ardent Mills promises to deliver the low-carb health benefits consumers want without compromising taste or texture or requiring manufacturers to install new equipment.
Dissatisfied with flimsy lettuce wraps and preservative-filled gluten-free buns when eating out at restaurants, founder of Unbun Foods, Gus Klemos, created his own grain-free, gluten-free, keto-friendly buns to enjoy with his burgers.
With the US launch of Promise Gluten Free, consumers looking for celiac-safe breads will no longer be restricted to the freezer aisle or required to choose between tasteless loaves without structural integrity or more flavorful and chewy options that...
Allergy-friendly baked goods brand Mikey’s has teamed up with innovation and scale-up specialist Factory LLC, which will invest $5m in two tranches to help founder Mike Tierney scale the business and build a better-for-you product platform potentially...
Frito-Lay has developed a method to make chips containing high amounts of yogurt and live probiotics that can be sold in the shelf-stable snacks aisle.
Small brand molly&drew was inspired by a county-fair vendor and is distributed independently to smaller retail chains, independent stores, and gift shops. It’s entering the grocery space with a Meijer deal scheduled for June 2017.
Grupo Bimbo is expected to maintain growth after the death of the Mexican bakery magnate Don Lorenzo Servitje Sendra, who founded the company in the 1940s, says an analyst.
General Mills, Grupo Bimbo and Hostess post dramatically different sales results
T. Marzetti Company, a wholly-owned subsidiary of publicly traded Lancaster Colony Corporation has entered into a definitive agreement to acquire all of the assets of Angelic Bakehouse, Inc., a manufacturer and marketer of premium sprouted grain bakery...
Cauliflower is a nutrient powerhouse packed with vitamin C, K, B6, folate, potassium, and fiber… and it also makes a surprisingly good bread substitute, says Santa Barbara-based start-up Outer Aisle Gourmet, which has secured shelf space for its cruciferous...
Analysts identify the trends shaping product development and consumer behavior in the baked goods market ahead of the International Baking Industry Exposition in Las Vegas this week.
Recent acquisitions Dave's Killer Bread and Alpine Valley Bread have prevented a year on year dip in sales at US bread giant Flowers Foods in the first quarter of 2016.
Standup, reclosable pouches are the way to go in the frozen food aisle, which currently is filled with bags that lay flat or boxes with bags inside that don’t reclose, says Rebecca Peress, founder of food startup SWAP.
Although bread making has been practised for millennia, the fundamental understanding of the relations between dough microstructure and rheology is still surprisingly limited, say researchers.
Consumers are familiar enough with pulses for bakers to seriously consider incorporating the ingredient into industrial breads, says Best Cooking Pulses.
Replacing plastic trays with a cardboard system could allow US retailers to slash US bread prices while maintaining profit margins and lowering costs for manufacturers, says the maker of the new method Out of the Box.
While retail sales of packaged bread have been pretty sluggish in recent years, one company that’s bucking the trend is Oregon-based Dave’s Killer Bread.
Microalgae specialist Solazyme says it has secured a “clear and complete victory” over its former French business partner Roquette in a legal dispute over intellectual property rights following the 2013 collapse of their joint venture Solazyme Roquette...
Sales of packaged bakery products have been sluggish for years as shoppers have shifted their focus from the center of the store to the perimeter, but there are pockets of opportunity in industrially-produced 'artisanal' goods; ancient grains;...
Lackluster sales of packaged bread & ready-to-eat cereals might suggest that years of carb-bashing and changing lifestyles have finally driven some grain-based categories into terminal decline. However, flour milling giant Ardent Mills begs to differ.
While manufacturers faced renewed pressure to clean up labels following recent media attacks on the dough conditioner azodicarbonamide and artificial preservatives, far less attention has been paid to what these ingredients are actually being replaced...
There are plenty of viable alternatives to azodicarbonamide from ginger to citric acid, one baking expert told FoodNavigator-USA as Subway said it would phase out the controversial dough conditioner after a petition calling on its removal received more...
More than half (56%) of US shoppers say they are cutting back on white bread - but not necessarily because wheat or gluten are the enemy, says Packaged Facts.
Jatropha protein concentrate can be used to fortify bread without adverse textural impact and bakers should consider using the ingredient more, researchers say.
The bread sector has experienced a riches to rags story and is now in a state of decline with white bread demonized but industry has hope in whole grains, says ConAgra Mills.
Although consumers vary widely in their sensory preferences when it comes to whole wheat bread, certain characteristics in whole wheat flour—such as decreased bitterness and increased sweetness—improve liking among most consumers, according to multi-year...
Flowers Foods is bringing Wonder bread back to shelves with retro pack designs in a bid to spark consumer nostalgia in the US, its vice president of marketing says.
Pizza was the single biggest contributor of sodium to the diet of young Americans in the period 2003-2008 according to a new analysis of dietary intake data from the government’s National Health and Nutrition Examination Survey (NHANES).
Flour made from cassava can be up to half the price of regular wheat flour, holding great promise for bakers amid commodity volatility, says the Food and Agriculture Organization (FAO).
A US flour and grain blend recall has hit major brands including Frito-Lay and Mondelez and forced widespread precautionary recalls on snacks, cereal and biscuit products.
Kellogg has described its Special K Red Berries recall as “very small” as Bimbo Bakeries USA issues a broad voluntary recall on its core bread brands due to possible flexible wire contamination.
Researchers have claimed that mixing has a much bigger impact on the quality of gluten-free bread than was previously understood and have found variations depending on levels of hydration in the dough.
Onion skins that are normally consigned to waste bins could be used to up antioxidant activity in wheat bread without affecting consumer appeal, according to researchers.