News & Analysis on the Bakery and Snacks Industries
The Australian baking industry is finding growth through premium products and innovation, but a shrinking pipeline of skilled workers is becoming an increasingly urgent concern
A US Food and Drug Administration (FDA) consultation on gluten labelling – now extended – raises fresh questions about how clearly food makers communicate risk
FDA guidance on allergen thresholds may help brands label products more consistently while reducing risk
Japan is introducing stricter nut allergy controls to address rising cases, based on new government data showing increased public health concerns linked to this category
Some compostable packaging made from cereals has been shown to shed gluten into gluten-free food, a problem the sustainability push never thought to look for
Weightloss drugs are changing the way people snack and brands are answering with protein-packed launches designed to keep cravings at bay while delivering serious flavor.
The White House’s plan to make America healthy takes a swipe at gluten. And what looks like a win for consumers could leave food companies tangled in costly compliance and spark a new political fight over what belongs on a label
Forget bland gluten-free loaves and chalky sugar-free chocolate. For Gen Z, Free From is culture, not compromise and it’s rewriting what health and indulgence look like
Almond shortages are pushing bakers to rethink classics like the Cherry Bakewell, swapping in clever flavor and texture alternatives to keep heritage bakes on the menu
A surprise win for bakers: by deleting the most toxic gluten peptides, researchers have made wheat safer for the gluten-sensitive – and stronger for high-performance dough
Healthy snacking
Powered by beta glucan, Kallø’s latest innovation tap into consumer demand for heart health, fibre and feel-good simplicity
Baking with Lesaffre has redefined how the baking industry should think about the very essence of bread
The UK government is under fire for quietly archiving a critical piece of food labelling guidance without consultation, notice or replacement
May marks Coeliac Awareness Month - a timely reminder that this often-overlooked autoimmune disease affects millions, many of whom remain undiagnosed. With new science revealing how the gut actively drives the reaction to gluten, what does this mean for...
Food and beverage manufacturers must know the difference between voluntary and mandatory allergen labeling to ensure consumers understand their exposure risk
Innovation watch
Snacking is getting smarter, bolder and more unexpected by the day, with innovators pushing the boundaries of flavour, function and form. Which of these boundary-breaking bites will lead the next big snack innovation wave?
This season’s snack drops aren’t playing it safe: think bold, indulgent and packed with personality. Ready to turn up the flavour for the warmer months ahead?
‘Food as medicine’ is big and growing fast. But what’s next for this major player in food and beverage?
The gluten-free (GF) boom shows no signs of slowing, but is it really the healthier choice or just clever marketing? Despite the premium price tag, studies reveal that many GF baked goods contain more sugar, fewer nutrients and even hidden contaminants,...
The Singapore Food Agency (SFA) has introduced new pre-packaged food regulations, with a focus on gluten and improving the clarity of ingredient labelling.
The bakery industry is evolving with groundbreaking ingredients that enhance taste, nutrition and sustainability
Food recalls in the bakery and snack sectors may be fewer, but they’re bigger, riskier, and hitting harder than ever before. With millions of units pulled from shelves due to contamination, allergens, and fraud, the sectors face mounting pressure to...
Ensuring that children develop healthy eating habits early on is essential for their growth and wellbeing. Set them on the right path by promoting nutritious snacking.
A US consumer advocacy group tested 46 samples of organic and non-organic gluten-free (GF) goods – bread, pasta, crackers, snacks, flour, dessert mixes and chips – for herbicides, pesticides, gluten and minerals.
Research by Coeliac UK into the cost of gluten free (GF) food shows that while overall food inflation has reduced over the past two years, Brits with celiac disease are still facing a huge additional burden both in terms of cost and availability.
Spurred on by popular baking shows like The Great British Bake Off, there has been a notable increase in the number of independent bakeries opening in the UK in the past year – while Brits of all ages are seriously engaging in the hobby at home.
While homegrown startups frequently use ABC’s investment reality series to springboard their brand, Like Air Snacks already had a solid retail presence and was pulling in more than $5m in sales. So, what did its appearance on Shark Tank really achieve?...
Bakery is an essential part of everyday life, but as people enjoy extended lifespans and longer working lives, bakery will have an increasing role in helping them stay well for longer.
Peanut Butter Buttons is the topping for Popcorn Kitchen’s latest home popping creation; Sara Lee has developed a fat- and cholesterol-free Strawberry Angel Food Cake for foodservice operators; and McVitie’s is running the £1m ‘The Great Biscuit Break...
On April 14, five finalists will compete in the third biennial pitch competition for emerging snack brands at SNX 2024, designed to spark dialogue among snack producers.
Ancient grains are slowly making a comeback – fueled by the growing better-for-you and better-for-the planet demands among consumers – but the formulation challenges continue to keep their use low in the bakery field. A new study has revealed some hacks...
From Cadbury Mini Eggs Chocolate Cookies to a Popcorn Easter Egg, there’s certainly a bounty available for chocoholics. But Easter isn’t all about chocolate, so we’re also shining a spotlight on better-for-you Welch’s Fruit ‘n Yogurt Eggs, a Moist...
The March snack box from Sakuraco embraces Japan’s breathtaking sakura (cherry blossom) season and Pringles is bringing its Honey Mustard crisps back to the snack aisle after thousands of fans took to social media asking for the tasty return. We're also...
Birds Bakery is showing the love with a limited edition range of treats to share with that special someone; Royal Lancaster London is hosting an extra special Valentine’s Afternoon Tea; and Bridor is dialing up the flavor – and therefore the swoons. But...
In a strategic move it hopes will ‘revolutionize product development’, networked ingredient marketplace TraceGains has acquired NutriCalc, renowned for its highly accurate nutritional calculation software.
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...
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...
Exposure to foods that are harmful to coeliac patients can be reduced using the new preDQ tool
Myna Snacks is the collaboration between experts in digital lifestyle, CPG and startup incubation, and is focused on making the ‘most craveable, poppable and feel-good snacks for every consumer - whether spending time on and off screens.
Israeli vegan food producers, private chefs and volunteers have united to fuel frontline soldiers and evacuees with nutritious free from meals; the IBIS Rice Conservation Co has enlisted wildlife TV presenter Chris Packham as brand ambassador; 84.51°...
Markets have been shaped by a prevailing theme of uncertainty and worry - war, pandemic, price inflation and growing pressures on food systems - resulting in a sharper consumer focus on protecting their physical and emotional wellbeing.
BakeAway flipped the pancake game upside down with the launch of OaYeah! - the UK’s first readymade, dairy-free pancake brand - earlier this year.
Wisconsin kettle-cooked sweet potato chip expert Jackson’s has announced a plant expansion that will triple its production capacity, meaning it will use nearly one million pounds of heirloom sweet potatoes every week to produce its gut and heart healthy...
The UK Government backs the Superloaf entrepreneur to help tackle obesity problem; Equii expands its portfolio to allow consumers to have ‘the best of both worlds’; Sourhouse encourages home bakers ‘to sourdough’; Real Bread Campaign wants to put some...
New research by Compare the Market Australia has revealed that gluten-free products across seven prominent markets are more than triple the unit price of the original products on average.