Bakery / Cereal

Developing baked and grain-based goods, including bakery items (i.e., bread and rolls, cookies, crackers, doughnuts, cakes, pastries and other sweet goods), bars, and cereals, including baked, extruded and flaked products--their market trends, technology, ingredients, (i.e. flours, leavening, icing, etc.), formulation, baking and processing of dough and batters.

Global Gluten-Free Sector to Hit $6.2B by 2018

The global gluten-free product market is projected to reach $6.2 billion by 2018, representing a CAGR of 10.2%, according to a new report from MarketsandMarkets. North America is the largest market for gluten-free products, and Europe is expected to show significant growth ...More
May 17, 2013
Posted in News, Bakery / Cereal
Products Must Fulfill Health Claims Promise to Succeed

Growth trends indicate that a number of products with individual health and wellness claims have recently experienced declining sales; however, there is evidence that products providing a holistic approach that advances general health and well-being are gaining market ...More
May 16, 2013
Posted in News, Bakery / Cereal
Unhealthy Food Ads Dominate Spanish TV Shows For Kids

Industry leaders have publicly recognized the need to reform food advertisements targeting children; however, the food and beverage industry’s pledge to self-regulate is not effective, especially on Spanish-language television, according to a new study published in the ...More
May 15, 2013
Posted in News, Bakery / Cereal
Hearthside Food Solutions, Ryt-way Industries Merge

Wind Point Partners, a private equity firm, will merge two of its portfolio companies—Hearthside Food Solutions and Ryt-way Industries to create a leading contract food manufacturer in North America with more than $1 billion in sales and 19 manufacturing facilities across ...More
May 15, 2013
Posted in News, Bakery / Cereal
IOM Report Cautions Against Drastic Sodium Reduction

Recent studies that examine links between sodium consumption and health outcomes support recommendations to lower sodium intake from the very high levels some Americans consume now, but evidence from these studies does not support reduction in sodium intake to below 2,300 ...More
May 14, 2013
Posted in News, Bakery / Cereal, Sauces / Gravies / Soup
Study Finds Industry's Sodium Reduction Efforts Inconsistent

Voluntary reductions in sodium levels in processed and restaurant foods is inconsistent and slow, according to a new study published today in the journal JAMA Internal Medicine. The findings suggest despite food industry pledges to reduce sodium in products, the average ...More
May 13, 2013
Posted in News, Bakery / Cereal, Sauces / Gravies / Soup
Breakfast Cereals Gaining Share of Japanese Bakery, Cereal Sector

Breakfast cereals are the rising star of the Japanese bakery and cereal sector as more consumers are replacing their traditional breakfast with breakfast cereal, according to new data from market researcher Canadean. The sector showed a value and volume compound annual ...More
May 13, 2013
Posted in News, Bakery / Cereal, Sauces / Gravies / Soup
Cinnamon-Flavored Foods, Beverages May Cause Liver Damage

Many kinds of cinnamon, cinnamon-flavored foods, beverages and food supplements in the United States use a form of the spice that contains high levels of a natural substance that may cause liver damage in some sensitive people, according to a new study published in the ...More
May 10, 2013
Posted in News, Bakery / Cereal, Flavor
Hydrocolloids Make Better Tortillas, Faster

Using only a few ounces of a hydrocolloid will help to put more tortillas on store shelves sooner and reduce waste, according to information announced at the Tortilla Industry Association (TIA) 2013 Convention and Exposition in Las Vegas May 10-11, 2013. ...More
May 10, 2013
Posted in News, Bakery / Cereal
Slide Show: Food Product Design—Positioning For Success

In an increasingly competitive global food and beverage market, innovation in product formulation is a key element in finding success. Food Product Design is a multi-media brand focused on the application of science-based ingredients that drive innovative and compliant food ...More
May 10, 2013
Posted in Galleries, Bakery / Cereal, Colors, Fiber, Flavor, Nutraceuticals