Bakery

Picture: Oldways/Whole Grains Council

Sprouted grains: Are we any closer to a workable definition?

By Elaine Watson

US retail sales of products referencing sprouted grains on pack decreased slightly (-2.1%) to $267.2m in the 52 weeks to October 7, according to new data* from SPINS, with the largest category - bread and baked goods - experiencing a 4.2% decline. However,...

Picture: GettyImages-diego_cervo

GUEST ARTICLE: Emerging brands need real influence, not paid ‘influencers’

By James Richardson, PhD, founder, Premium Growth Solutions

Influencers. Who are they? What do they influence? How can you accelerate your brand’s influence on consumer shopping decisions? These are sociological questions, not merely marketing ones. Influence is about persuasion, after all, one of the oldest human...

©GettyImages / Redphotographer

NEWS IN BRIEF

Bunge unveils functional lentil flour for clean label formulations

By Mary Ellen Shoup

Bunge North America has added a non-GMO lentil flour to its portfolio that the company says can serve as a “functional equivalent substitute” for modified starches and can be appear as “lentil flour” in an ingredient deck, appealing to consumers searching...

Symrise expands US natural food ingredients business

NEWS IN BRIEF

Symrise expands US natural food ingredients business

By Mary Ellen Shoup

German flavors and fragrances company Symrise AG has opened a US facility near Atlanta, Georgia, for the production of natural food ingredients, investing approximately US$57m in the nearly 100 acre site to grow its US business.

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