An Indian start-up specialising in making protein bread and cookies saw online sales go up by 15% in mid March, with the firm believing consumers are increasingly making more healthy food choices as COVID-19 continues to spread.
Research by Charles Sturt University (CSU) and Agriculture Victoria aims to increase lentil consumption down under by developing new products that will deliver health benefits to consumers and boost returns for producers.
While there has been growth in the popularity of claims around high protein and gluten-free in recent years, high fiber claims remain the biggest priority for consumers when purchasing bread, says Michael Hughes, director of Insights at FMCG Gurus.
Australia’s ultra-competitive bread market has picked up nearly half a million new customers in the last year, with almost 11m shoppers now spending an average of A$8.20 (US$6.16) each on their weekly loaves, buns and baguettes—though specialist shops...
Malaysian-Australian collagen-based ingredients specialist Holista CollTech will conduct joint research with Wing’s Food Products, a major Canadian noodle manufacturer, to develop the world’s first low-GI noodles.
Health officials have urged consumers not to panic over the presence of cancer-causing chemicals in bread after an analysis revealed that many of India’s most popular bakery brands tested positive for potassium bromate and potassium iodate.
Signature International, which already has a production facility built to European standards in the city of Nashik – 200 miles north of Mumbai – has plans to build 20 flatbread manufacturing plants across the Indian subcontinent within the next five to...