Veteran journalist romances about history and lore of French baking that still lives today.
Trends toward gourmet, health and niche brands could be the next big things for crisps in the West.
The conference bridges the gap between health and indulgence in savory snacks.
Whole grains, multi-grain and ancient grains attempt a coup of mainstream snacks.
Hybrid crackers could be the new battleground for savory snack manufacturers
Organizers begin the countdown to iba 2015, this year’s premier international trade fair for the bakery, snack and confectionary industries.
Bread bakers in Western Europe must adapt to today’s retail environment to prevent further declines in bread prices.
This snack category has grown on healthy positions, but how healthy is it?
The biscuit category continues to be a place of strength while other categories flail for sales.
As cereal sales stagnate, companies like General Mills and Kellogg pursue acquisitions that balance their product ranges.
Bake-off cookies offer opportunities to revive frozen desserts.
As consumers switch sweet snacks for savory, the lagging bar category searches for ways to jump start sales.
Concerns about food waste quickly becoming a global issue.
Today’s eating habits and consumer-led innovations see the snack category growing worldwide.
Different countries, similar trends: Choice thrives around the world despite downward pressure on bread.
As pastry sales continue to grow worldwide, the US exports its hybrid innovations.
While Grupo Bimbo and others absorb the impact of the tax increase, wider factors are causing declines for baked goods.
The largest markets around the world are seeing a decline in breakfast cereal consumption due to on-the-go lifestyles.
BEMA’s pavilion at leading bakery expo in Moscow helps members open doors to international business.
These ingredients can reduce sodium and assist in cleaning up ingredient labels.
Companies continue to launch healthy snacks despite the category being niche.
This year’s massive show in Germany will feature the latest innovations in baking and snack equipment.
Sustainability concerns from consumers force bakers to make a choice.
The predominance of cheap bread in the Middle East consumer’s diet could be contributing to chronic health problems in the region.
Brand owners add value by offering alternatives to traditional cereals