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18 June 2013
18 Jun 2013 --- Campbell Soup Company announced that it has entered into an agreement to acquire Kelsen Group A/S from Maj Invest, a private equity firm, and several other investors. Based in Nørre Snede, Denmark, Kelsen is a producer of quality baked snacks that are sold in 85 countries around the world.
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13 May 2013
13 May 2013 --- Not everyone can rustle up a Victoria sponge, lemon drizzle cake or a jam roly-poly, so shop-bought cakes remain a mainstay of high tea for many a household. Thankfully, quality control on food production lines continues to improve.
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07 May 2013
07 May 2013 --- Arla Foods Ingredients has developed a ground-breaking ‘toolbox’ of natural improvement solutions offering bakers optimised production processes, better quality end-products, reduced waste and cleaner labels – all at the same time.
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17 April 2013
17 Apr 2013 --- Grupo Bimbo, S.A.B. de C.V. announced at its Annual General Shareholders’ Meeting that Don Roberto Servitje Sendra will retire from his position as Chairman of the Board of Directors, effective July 1st, 2013. CEO Daniel Servitje Montull was named to succeed him.
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20 March 2013
20 Mar 2013 --- Glanbia Nutritionals has introduced OptiSol 3000, an ingredient that has been shown to replace eggs in bakery applications. Manufacturers may list OptiSol 3000 as flaxseed meal and whey protein concentrate on ingredient lists.
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21 February 2013
ARYZTA AG has announced the acquisition of Klemme AG, a leading bakery in Germany. This strategic acquisition will substantially transform ARYZTA’s European manufacturing footprint and greatly enhance its channel diversification and product capability in the region.
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29 January 2013
Sales for the fourth quarter increased to € 854.7 million from € 802.5 million in 2011. Organic sales growth was 2.5%, a combination of higher prices (2.0%) and higher volumes (0.5%). Currency movements had a positive impact of € 25.4 million (3.2%) due largely to the stronger US dollar. The year-on-year increase in Q4 attributabe to acquisitions amounted to € 6.6 million (0.8%).
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03 January 2013
Ready to eat in five minutes and packed with seven grams of protein and six grams of fiber in a 280 calorie bowl, the new Hearty Blueberry Oatmeal is a satisfying choice to warm up cold winter mornings.
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11 December 2012
Synergy, is launching a range of Cheese Flavour Solutions that are suitable for a wide range of savoury bakery applications.
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03 December 2012
ARYZTA has continued to maintain a strong balance sheet during the period. As of 31 July 2012, the consolidated net debt of the Food segments of the Group, excluding Origin’s non-recourse debt, amounted to €976.3m.
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14 November 2012
The bakeries to be closed are located in Seattle, St. Louis and Cincinnati. The Seattle facility employs 110 people and produces Hostess cake products; the St. Louis facility employs 365 people and produces Hostess cakes, Nature's Pride and Wonder breads; the Cincinnati facility employs 152 people and produces Butternut, Beefsteak Wonder breads.
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01 November 2012
Case in point, Norwalk, CT-based Pepperidge Farm is the first to commercialize a new-to-market reclosure on its Baked Naturals Cracker Chips, while also first to utilize Sonoco’s SealTab technology. The Baked Naturals Cracker Chips line was introduced in 2010 in a quad-seal stand-up bag.
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30 October 2012
Accompanying the launch of the POWERSoft Cake range is another strong development within instant cake emulsifiers – DuPont GRINDSTED CAKE 100 provides manufacturers with a convenient option for reducing the formulation costs of a wide range of superb cakes.
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22 October 2012
“The Girl Guides cookie box is the most powerful way for us to communicate directly with consumers,” said Dave Pause, business manager, Girl Guide Cookies, of Girl Guides of Canada.
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28 September 2012
“There are few things better in life than freshly baked bread and at Woolworths, we’ve made our fresh bread even better. Our customers have provided very clear feedback that they are concerned about additives in their food, so we have made our in-store baked bread free from these artificial additives,” said Alex Holt, Woolworths’ Head of Bakery.
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25 September 2012
New FIBERline Enzymes Promise Softer, Fresher, High-Fibre Bread with a Cleaner Label. In wholemeal, wholegrain and added-fibre breads, FIBERline has displayed an excellent ability to strengthen the gluten structure and slow the staling process – both key to a high sensory quality.
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21 September 2012
Over the years, Ruffy embraced his role as Blue Dog Bakery’s spokesdog. He’s come a long way – from humble beginnings as the favorite stuffed animal of the son of the company’s founder, to starring on Blue Dog Bakery’s boxes.
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17 September 2012
DKSH, the leading Market Expansion Services Group with a focus on Asia, and Wacker, the Munich-based chemical company have entered into a strategic regional partnership covering the whole of South East Asia, Greater China, and parts of the Indian subcontinent.
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10 September 2012
In its GRAS submission, the Company provided experimental data to support of its claim that the Company's proprietary acrylamide-preventing yeast should be generally regarded as safe.
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06 September 2012
The value of these types of research programs is that they allow Dyadic to use and further enhance our technologies for specific enzyme applications in collaboration with leading organizations which can potentially lead to new sales and licensing opportunities.
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06 September 2012
"The food industry, in multiple product categories such as bread / baked goods and numerous snack food and cereal products, now has the means to significantly and efficiently minimize acrylamide in the manufacturing of their products," says Dr. John Husnik, senior scientist at Functional Technologies.
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04 September 2012
With the consumption of breakfast biscuits increasing significantly in recent years, they aim to take advantage of this by providing busy consumers with a contemporary, flavoursome and convenient breakfast alternative.
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23 August 2012
For food manufacturers and product developers using guar in bakery products where moisture management is important, the textural attributes guar gum provides can be copied by other blends of gums.
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15 August 2012
This increase was attributable to favorable net price/mix of 2.3%, contributions from the Tasty acquisition (acquired May 20, 2011) of 4.5%, partially offset by volume declines of 0.7%. Dollar sales increased across all channels, while volume decreases in the branded retail channel led to the overall volume decline.
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03 August 2012
The new packaging, for instance, clearly highlights that each slice of Nature's Pride 100% Whole Wheat contains 22 grams of whole grains, contains no high fructose corn syrup and is a good source of fiber.
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