Understanding why consumers have adverse reactions to certain types of bread should be researched, instead of searching for some miracle gluten-free replacement, says The Real Bread Campaign.
America’s top food and beverage companies have exceeded their goal of reducing 1.5 trillion calories in the US marketplace, says the Healthy Weight Commitment Foundation (HWCF).
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).
The Japanese government has placed a temporary ban on Western White wheat imports after unauthorized genetically modified wheat was found growing in the US.
The Kellogg Company has reached a new settlement to pay out $4m in its Frosted Mini-Wheats class action lawsuit. But the court has raised concerns on the significant cash drop from the previously rejected settlement of $10.5m.
Consumers are becoming less interested in mid-market products, and are trading down for basic groceries and trading up for premium brands that matter most from an emotional and social perspective, says a new report from Rabobank.
Bold, meaty flavored chips and extra spicy meat snacks are trending as manufacturers strive to excite millennial tastebuds, says a Euromonitor analyst.
Industry efforts to reduce and/or remove trans fats from food products have led to progress, but this progress is slowing, and the industry must continue its effort to reformulate, says a new report from Harvard School of Public Health.
KeHE Distributors is expanding its non-ambient US warehouse space to keep pace with ‘high double digit growth in frozen,’ and frozen gluten-free in particular, the company tells us.
From Nike’s Bill Bowerman being inspired by a waffle iron, to studying the behavior of herding cows for the redevelopment of Times Square, cross-pollination of ideas from different fields can generate big rewards.
While peanut flour has been around for years, recent interest in protein - particularly the plant-based variety - has sparked renewed interest, particularly in the nutritional bars market, according to one leading supplier.
A new analysis of sodium levels in 480 packaged and restaurant foods over the period 2005-2011 provides further evidence that voluntary approaches to sodium reduction have not delivered the across-the-board reductions required to meet government targets.
