Bakery

Pulses hit mainstream with improved nutrition gluten-free applications

Pulses hit mainstream with improved nutrition gluten-free applications

By Maggie Hennessy

Rich in protein, fiber, antioxidants and vitamins, gluten-free, allergen-averse, low in fat, price competitive and sustainably grown, it’s no surprise that pulses are working their way beyond soups and dips and into mainstream food production in the US. 

Nestlé pledges to speed salt reduction

Nestlé pledges to speed salt reduction

By Caroline SCOTT-THOMAS

Nestlé has said it plans to accelerate its salt reduction strategy to meet World Health Organisation (WHO) guidelines on salt consumption by 2025.

How can the food industry address type 2 diabetes, prediabetes?

Special edition: Tackling diabetes. Formulating for healthy blood sugar

How can the food industry address the ticking time bomb of type 2 diabetes?

By Elaine WATSON

Given that one in three American adults is expected to develop type 2 diabetes by 2050, and poor diet and lack of exercise may be largely to blame, what can food and beverage manufacturers do to tackle this epidemic?

Gluten-free 2.0: Where is the gluten-free trend going next?

Gluten-free 2.0: Where is the gluten-free trend going next?

By Elaine WATSON

If the first generation of gluten-free products was short on flavor and nutrients; the next generation - ‘gluten-free 2.0’ - is all about taste, health and convenience, and is infiltrating every food category and channel, delegates at the Food & Nutrition...

The level of opportunity in the US is huge given the vastness and variety in the bakery sector, Arla Foods Ingredients says

Arla launches whey proteins in US bakery market

By Kacey Culliney

Arla Foods Ingredients is focused more on functionality than ‘all natural’ for the US launch of its whey proteins for bakery, its global sales manager says.

Parents seeking balanced approach to nutrition in bakery: Cargill

Parents seeking balanced approach to nutrition in bakery: Cargill

By Maggie Hennessy

As parents look to strike a balance between healthy and unhealthy foods in their childrens' diets, bakery manufacturers have an opportunity to innovate with healthier products in the cookies, breads/rolls, crackers and snack bars categories, according...

IBIE 2013 Educational Sessions: What not to miss

IBIE teaser: You’re never too old, or big, to learn…

By Kacey Culliney

IBIE 2013 has a fantastic educational program lined up from tips for gluten-free and whole grain use, to insight on food safety regulations and labeling laws. BakeryandSnacks takes a look at ‘what not to miss’…

ADM: Dry honey, molasses easier to use than liquid counterparts

Special Edition: Sweeteners

ADM: Dry honey, molasses easier to use than liquid counterparts

By Maggie Hennessy

Honey, molasses and malt extract have long been incorporated into food products for many other reasons besides their natural sweetening abilities—among them color, aroma, browning, texture, better moisture retention and improved shelf life. 

HFCS-free: The trend stalled by consumer indifference?

Sweeteners: HFCS to monk fruit

HFCS-free: The trend stalled by consumer indifference?

By Stephen Daniells

What do Hunt’s ketchup and Capri Sun have in common? They both switched back to using high fructose corn syrup (HFCS) after taking it out of the recipe, the former citing ‘consumer indifference’ and the latter citing sugar prices. Market data indicates...

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