Grupo Bimbo, Flowers Foods, Post and Aryzta have all been touted as suitors in the rumored $2bn Hostess Brands sell-out, but who is best-suited to take on the infamous Twinkie?
Bakery manufacturers can drive growth of packaged sweet baked goods by downsizing to smaller and single-serve packs for higher per unit profits, says the research director of Packaged Facts.
Steam jet-cooked buckwheat flour can be used to partially replace shortening in baked goods including cakes, with no detrimental impact on texture or volume, claims new research from Korean and US researchers.
FoodNavigator's Snack Size Science brings you the week's top science every two weeks. This week we look at how to make chocolate cake healthier, and boosting the nutritional profile of gluten-free bread.
Maintaining cocoa’s heart healthy compounds in a finished product depends on the presence of other ingredients, particularly leavening agents, says new research from the Hershey Company.
Advanced Food Systems has launched a range of new egg replacement
ingredients which it claims will help food manufacturers reduce the
cost of using whole eggs.
Manufacturers of cakes and pies should focus on health, gourmet and
unique flavors in order to increase their competitiveness in the US
market, according to a new report by Mintel.
