Hostess Brands has closed all asset sales and pulled in $860m; a figure a little less than the worth of the company but expected given the speed of the sell-offs, an analyst says.
CSM has agreed to sell its bakery supplies businesses to private equity firm Rhône Capital for $1.05bn, eight months after its announcement to reposition as a bio-based ingredients firm.
United States Bakery has won the auction for the Sweetheart, Eddy’s, Standish Farms and Grandma Emilie’s brands as part of the sell off of chunks of the Hostess Brands empire.
Glanbia Nutritionals has launched a new ingredient to replace whole eggs in bakery applications as firms seek alternatives in the face of steep price increases in the egg market.
Adding pea protein to gluten-free bread may enrich the nutritional content of the product, with a sensory panel rating it ‘most acceptable’, says a new study.
Hain Celestial has unveiled a raft of new products utilizing hot ingredients from chia and quinoa to coconut pulp and almonds, including organic gluten-free chia seed corn tortilla chips under the Garden of Eatin' brand, and coconut almond butter...
The Roundtable on Sustainable Palm Oil (RSPO) has welcomed the decision of the world’s biggest sovereign wealth fund to pull investment from certain palm oil companies – but has disagreed with its divestment from firms that are on the path to RSPO certification.
As moves to secure GMO labeling continue to gain momentum at a state level, Whole Foods Market has “put a stake in the ground” and made a commitment to label all products containing genetically modified organisms (GMOs) in its US and Canadian stores by...
Almost a third (30%) of American adults say they are trying to reduce or exclude gluten from their diets, according to The NPD Group, which conducted a consumer survey in January 2013.
Health Canada has approved Ingredion’s NUTRAFLORA prebiotic fiber as a source of dietary fiber under its revised Fiber Policy for Labeling and Advertising of Dietary Fiber-Containing Food Products, introduced in February 2012.
Big interview: Ingrid Hirstin Lazcano, CEO, Andean Dream
A technical paper produced by NASA in 1993 observes: "While no single food can supply all the essential life sustaining nutrients, quinoa comes as close as any other in the plant or animal kingdom.”
Organic Valley recently announced a plan to distribute more than $1 million in grants to fund research, education and advocacy on the production of organic foods. The grants have long term goals and a near term objective, with one of the biggest individual...
Sunsweet Bakery has launched a new line of purple colored plum-infused baked goods that offer a tasty, new experience with a ‘myriad of health benefits’, it says.
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.
With some of the nation’s biggest organic brands already among its customers, Kamut International is anticipating even more growth as it expands the science behind its ancient grain to target heart health, diabetes and sport nutrition.
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.
Resistant starch can effectively replace flour in foods like muffins, focaccia bread, and chicken curry to boost the fiber content without affecting the sensory characteristics, says a new study from Texas Woman’s University.
A new study provides “compelling” evidence that high fructose corn syrup (HFCS) and table sugar (sucrose) do not increase fat levels in the liver when consumed in ‘real-world conditions’, says it co-author Dr James Rippe.
The rise of celiac disease is not a result of higher gluten content from wheat breeding but more likely a result of increased per capita consumption of wheat flour and vital glutens, a scientist says.
A new position statement from the Academy of Nutrition and Dietetics (AND) which can be paraphrased as 'there is no such thing as good and bad foods, only good and bad diets' is eminently sensible, but will play into the hands of 'junk'...
The Girl Scouts of America are facing some healthy flak after promoting their new Mango Crème cookies with NutriFusion as nutritionally equivalent to fruit.
US cereal firm Post Holdings has reported a “self-inflicted” market share loss in the first quarter (Q1) of 2013 and plans new product launches backed by large ad campaigns to become a long-term share gainer.
While Hostess Brands has placed the blame for its demise squarely on the shoulders of the Baker’s union, its boss says his members rejected the company’s final collective bargaining offer last year because they were convinced it had become "fatally...
A new study that reports the potential antioxidant and anti-inflammatory activity of Khorasan wheat, an ancient grain, has been hailed as ‘making great strides in documenting the significant health benefits of ancient wheat’.
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.
Hain Celestial has posted another impressive set of quarterly figures, with rocketing sales growth for Greek Gods yogurts and Earth’s Best babyfood pouches, but warned that almond and chia prices are going through the roof.
Kellogg is significantly outpacing the competition in the frozen food aisles, posting a 12.8% surge in sales the fourth quarter of 2012 and a 10.8% rise in the full year, revealed bosses on an earnings call this morning.
Barry Callebaut has announced that it is switching to Roundtable on Sustainable Palm Oil (RSPO) certified palm oil for compounds and filling at most plants.
Cereal giants Kellogg and General Mills have both defended the use of genetically modified organisms (GMOs) in their breakfast cereals in response to a January anti-GMO campaign against them.
A Harvard study questioning the value of the Whole Grain stamp is badly flawed and criticizes the scheme for “failing to do something it was never designed to do”, says the Whole Grains Council.
Bimbo Bakeries has splurged out $75m on land to build a bakery plant in Pennsylvania as it continues to invest heavily in securing a stronger grip on the Northeast region of the US.
Penford Ingredients has developed an egg white replacer that cuts costs, improves quality and plugs non-allergenic requirements in gluten-free bakery formulations, it says.
While the meteoric growth of gluten-free retail products is well-documented, new research from Technomic shows that there has also been an “explosion of gluten-free items” on menus at limited service restaurants (LSRs) in the past two years.
General Mills plans to introduce a host of new ready-to-eat cereal products to the US in 2013, but seems unlikely to heavily discount its range to line up with competitors.
BakeryandSnacks.com has put together a ‘festive bake-off’ scouring all the science and research from 2012 on gluten-free products to see how efforts to improve quality and up nutrition compare.
Despite strong evidence to the contrary, the belief that a gluten-free diet will help you lose weight and improve your health - even if you don’t have celiac disease - continues to gain momentum, according to a new survey.
Can we feed nine billion people by 2050? Only if we embrace the principles of open innovation, says Jeff Bellairs, senior director of the General Mills Worldwide Innovation Network (G-WIN), in this exclusive article for Foodnavigator-USA.com and FoodNavigator.com.
The production of celiac safe food products from non-commercial, traditional wheat strains has great potential, despite a recent study suggesting some are not suitable, say researchers.
The quest to have food to survive a five-year mission to Mars is at least two decades away, but ‘we’ll get there’, says Dr Michele Perchonok, advanced food technology project scientist at NASA in Houston.
Special edition: Free-from foods (gluten-free, dairy-free, nut-free)
The quality of gluten-free baked goods has improved by “leaps and bounds” in recent years, but firms are finding new challenges as they try to clean up labels and improve the nutritional profile as well as the taste and texture of products, says specialty...
With many manufacturers in gluten-free notching up growth rates rivals in the center of the store can barely dream of, you’d assume the burgeoning category is a hotbed of recipe innovation and excitement.
Special edition: Free-from foods (gluten-free, dairy-free)
Gluten-free marketers have a habit of drawing a series of concentric circles when they are trying to describe their target market - and the potential size of the prize.
