Bakery & Snacks

Consumers are still largely unaware of acrylamide - but those who do know something about acrylamide, know enough to be concerned, according to a...

Students from the Technical University of Denmark (DTU) have made flour out of carrot peel instead of compost during a course on innovation and...

Almond introductions grew in four out of the five key categories for almonds worldwide, including confectionery (22%), snacks (19%) and bakery (17%), as well...

A study of over 16,000 people across the globe by Nestlé Breakfast Cereals reveals that there is significant confusion over how much whole grain...

Almond flour is gaining popularity among consumers as a nutritious and versatile alternative to wheat flour. Food News International finds out more from Jeff Smith,...

swop 2017 will showcase internationally advanced and innovative processing and packaging products for the confectionery and bakery sectors. Held from November 7 to 10 at...

After dark, milk and white chocolate, Barry Callebaut presents ruby chocolate as the fourth type. Made from the Ruby cocoa bean and with a unique...

There’s a battle brewing in the food and beverage industry, a regulatory skirmish in both Europe and the United States over dairy alternative marketers’...

Body image is the key driver for healthier product choices for consumers in Thailand, Vietnam and the Philippines, says GlobalData, with weight and fitness...

Creative recipes and the use of sweet and sticky substances challenges food processors to ensure their conveyor belts remain clean and efficient. Mold prevention on...