Bakery

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Innovative Food Holdings has acquired Chicago based Artisan Specialty Foods Inc.
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Very soon, bread and cereals will be blessed with wheat that will help as a protection against bowel cancer.
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Levels of acrylamide have decreased in retail soft bread and biscuit products, according to new research from the Food Standards Agency (FSA).
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Sometimes a lack of big news during a year is actually good news. Bakery companies that remember the Atkins Diet and its characterization of carbohydrates as the devil incarnate can breathe a sigh of relief that 2011 did not bring about any such black swans. Still, 2011 will go down as a slightly off year for baked goods, with declines in some categories outweighing gains in other categories.
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Teens are not consuming enough whole-grain foods, according to a recent study from the University of Minnesota at St. Paul, featured in the January 2012 issue of Food Nutrition & Science.
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Australian scientists bred salt tolerance into durum wheat for the first time, boosting grain yields by 25% in saline soils, according to the University of Adelaide.
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Sara Lee Corp is selling its fresh bakery business in Spain and Portugal to Mexico's Grupo Bimbo for $156 million in cash.
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Ralcorp Holdings Inc. said it is buying Sara Lee Corp's North American private brand refrigerated dough business for about $545 million.
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Americans like to have it at least once a week - and in many different ways.
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National Starch Food Innovation announces the publication of a new white paper, “Adding Texture Appeal to Healthy Baked Goods: A Systematic Approach to Satisfying Consumer Preferences,”
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