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Europe: Cargill releases de-oiled lecithin range for bakers, snack makers

Cargill introduces a new range of de-oiled lecithin products to complete its portfolio of GMO and non-GMO lecithin products. A first to market in...

Americas: Ice cream distributor reports 99.8% picking accuracy after using voice management solution

Voice application company Voxware says Mt. Pleasant Ice Cream, a 20-year distributor of ice cream, frozen yogurt, toppings, and paper products, has improved picking...

Americas: Barry Callebaut expands US factory

The Barry Callebaut Group has completed an expansion project at its factory in American Canyon, California, US. The project includes increasing liquid production capacity by...

Europe: 40% of millennials snack regularly, finds report

More than a third of consumers globally say they snack regularly, with the figure rising to just over 40% for young people aged 18-34,...

Americas: Network releases guide on validating baking processes

The OpX Leadership Network’s Workforce Product Safety Solutions Group has released Spotlight on Baking. The complimentary guideline derived from their more comprehensive publication, Validating the...

Europe: Positioning chocolate as a healthy snack

The snacking market is being revolutionized by a consumer backlash against sugar, salt and artificial ingredients, as well as changing lifestyle and personal wellbeing,...

Americas: Companies to bring 3D solutions to the culinary industry

CSM Bakery Solutions and 3D Systems Corporation will collaborate in the development, sale, and distribution of three-dimensional (3D) printers, products and materials for the...

Americas: Cargill to build US$150M plant in South America

Cargill plans to invest US$150 million to construct an HM pectin production facility in South America. HM pectin is a citrus fruit-based texturizer used...

World: Celiac sufferers, diabetics fuel growth of global food intolerance market

The global food intolerance products market to reach a market value of US$999 billion by the end of 2019, says a Technavios market research...

Americas: Cargill finds three solutions to reduce saturated fats in baked goods

Using starches, vegetable waxes and emulsions, Cargill scientists have created fat systems that lower saturated fat by as much as 40% in shortenings, without...