The North American arm of the French bakery giant is tapping into the protein pioneer's cutting-edge fermentation tech to create the next generation of artisanal bakery goods.
Steve Burgess, GM, Europe for TNA Solutions, busts the bad reputation of ultra-processed foods (UPFs) and highlights how producers can attract health-conscious consumers.
The California Walnut Board and Commission is elevating the message of the walnuts, noting the humble nut will ramp up not only the nutritional value but also the market positioning of bakery and snack products.
A recent poll of 2,000 Brits by BakeAway highlights the generational differences when it comes to alternative nutrition trends – with Gen Zers most likely to try a free from product this year; Millennials considering the dietary switch; and Boomers being...
Prebiotic dietary fibre maker Comet believes that offering an Ozempic alternative, bringing Gen Zers onboard, giving woman a bigger focus and driving home the value of a product are the most robust opportunities for microbiome-enhancing snacks in the...
The small batch award-winning Blairgowrie butcher has done it again, effortlessly pushing away the competition with a Scotch Pie officially named best in the world.
The 78-year-old ‘Rockstar’ multi-hyphenate has entered into an exclusive agreement with the Duncan Hines brand owner to develop a line of products in the frozen, refrigerated, grocery and snack category inspired by down-home comfort cuisine.
Approaching its 170th anniversary, the Manchester-based company is one of the largest and longest established biscuit (cookie) manufacturers in the UK, producing hundreds of millions of biscuits annually.
ADM has published its inaugural Regenerative Agriculture Report; ReSeed and FoodChain ID form a partnership to roll out new carbon credit verification standard; and ADM highlights its most recent advancements in its FY23 ESG Report.
‘Ichigo ichiya’ is a Buddhist saying that describes a cultural concept of treasuring the unrepeatable nature of a moment. In other words, cherish every moment – which is exactly what the specially curated snack boxes of Ichigo’s TokyoTreat and Sakuraco...
Food and Drink Federation (FDF) Scotland has launched the next round of its Reformul8 Challenge Fund (RCF4), calling on Scottish producers to apply for funds to help them with their reformulation journey.
Yes, the bakery industry is facing numerous challenges, but there are also ample opportunities for bakery manufacturers can tap into, including the consumer’s increased focus on positive nutrition claims, which often surprisingly, negate the push to reformulate...
SNAC International (SNAC) has donated $3,000 to the Nadia & Alf Taylor Foundation, which will support seven disadvantaged children to go to school, including access to meals and healthcare.
An Indian court has ruled that PepsiCo India Holdings can finally claim a patent for the potato variety grown exclusive for its Lay’s potato chips – but this follows a protracted legal journey of lawsuits, arguments, judges orders and appeals.
Starbucks is tapping the operational expertise of Daniel Servijte – along with the media streaming knowhow of YouTube’s Neal Mohan and the consumer tech proficiency of T-Mobile’s Mike Sievert – to guide its Reinvention Strategy.
Upcycling food is a good way of putting food to use that may otherwise have gone to waste. However, not all consumers will eat food that has been upcycled. A new study takes a broad look at 37 research articles on consumer acceptance, or lack thereof,...
The Real Bread Campaign and Roots to Work are hosting a business networking event, which will enable bakers – whether just starting out or developing as a Real Bread baker – to network with likeminded peers.
King Arthur Baking Company has partnered with Project Potluck to launch Baking Pitchfest 2024 to foster greater inclusivity, equitable opportunity and creativity in the baking world.
Cassandra Stavrou delves into her journey as a challenger brand and the successes and failures along the way, resulting in one of the fastest-growing businesses in the UK healthy snack category.
The introduction of Eat Your Mouth Off aligns with WK Kellogg Co’s strategy to diversify its portfolio in response to shifting consumer preferences – particularly the new fringe generation – towards plant-based, but still protein-heavy, better-for-you...
Crop diversification is an important part of achieving nutrition security; the risks of reliance on a single crop are immense. Sub-Saharan Africa, suggests a new study in Nature Food, must diversify its crops to achieve food security by mid-century.
Eddie by Primera Technology is the world’s first GMP and NSF certified edible ink printer that uses food colouring to print logos, pictures and celebratory messages directly onto cookies, macarons and confections.
Birley Bakery is offering the traditional French patisserie in celebration of Epiphany (6 January); OGGS has extended its range of hen egg-free bakes; Doughlicious has expanded its footprint; and Higgidy has a new addition to its wholesome Snacking and...
The People's Committee of Ha Nam province has given PepsiCo Vietnam Foods the green light to build an $82m snack production plant in Tien Town’s Dong Van I industrial park.
Boncolac Group has a new identity and aims to become ‘the reference manufacturer of frozen specialty food for pastries and snacking products worldwide’.
Matthews Cotswold Flour MD Bertie Matthews is a huge advocate of regenerative agriculture – but what exactly is it and how does it differ from organic farming?
Bakers Basco’s general manager Paul Empson offers his take on the current and future focus for businesses operating in the food logistics industry in 2024.
More affordable than restaurant and most fast-food offerings – and arguably a better quality and healthier option than what’s found in supermarket – the snacking category in the bakery sector is fast becoming a class of its own.
The Frito-Lay brand has collaborated with Danish flavour innovator Empirical to launch Doritos Nacho Cheese Spirit – a limited edition, multi-sensorial experience that really tastes like nacho cheese.
The Federation of European Manufacturers and Suppliers of Ingredients to the bakery, confectionery and patisserie Industries (Fedima) has named its new president, vice president and treasurer during its General Assembly held in Sevilla, Spain.
WK Kellogg – the cereal-focused spinoff of Kellogg’s – is in line for a slew of financial incentives from Michigan state, which will help the company retain hundreds of jobs in Battle Creek.
The €100m investment in a second facility at its Brittany site will enable Altho Brets to reduce its water consumption by almost a litre of water per kilogramme of potato chips.
Fonterra Co-operative Group Ltd has reported a strong start to the year, driven by the success of new products for various markets, such as a cake containing probiotics for China and a protein-packed adult milk powder that targets muscle loss in Japan.
Nestlé Professional tapped into UK social networks and found that branded confectionery can play a significant role in boosting the enjoyment of sweet bakery.
From the launch of the first branded health-focused bread in the 1920s to the development of a fibre-packed sourdough ingredient in 2021, Puratos has been at the forefront of the health trend. It’s part of the company’s DNA.
Innovation director at Domino’s Pizza Group, Louise Pilkington, talks us through the process of rethinking pizzas, sides and desserts for today’s consumer.
New Jersey-based Anthony & Sons Bakery is hoping to recreate the viral frenzy of the 2010s – probably the most prominent moment in avo toast history when Gwyneth Paltrow sent the internet spiralling – with the launch of its latest brand, The Avocado...
The future of JF Renshaw – which has been supplying the UK and international bakery sector with ready to roll icing, marzipan, frostings, caramel and mallows since 1898 – has been secured following a sale of the business and its assets to British Bakels...
