Eggs are an integral ingredient for bakers and many snack producers, which – amid all the other challenges – continue to face egg shortages and skyrocketing prices.
The watchdog developed the Gluten Free Accreditation (GFA) scheme on peer-reviewed research and has established a rigorous process to ensure bakeries, cafes and other food establishments adhere to best practice for safe gluten-free catering.
EIT Food has launched its 2023 Entrepreneurship Programmes, designed to offer support to entrepreneurs to scale up their agrifood startups working to solve global food system challenges and deliver new innovations worldwide.
Trade groups like Craft Bakers Association, Scottish Bakers and Federation of Bakers have welcomed the UK Baking Industry Code of Practice (CoP) for the Labelling of Sourdough Bread and Rolls. The Real Bread Campaign, on the other hand, remains highly...
The female-founded snack brand – now a PepsiCo brand – furthers its legacy of empowering women entrepreneurs with a new cohort of Project winners and showcasing Rise – created in collaboration with Reese Witherspoon’s media company Hello Sunshine and...
South African sultanas are being pitched as the ideal Veganuary ingredient for both short-lived New Year’s resolutions and the longer-term consumer push to improve health via a better-for-you diet.
Bimbo Bakeries USA – the North American arm of Grupo Bimbo, the world’s biggest bakery manufacturer – has unveiled a bread that comprises the equivalent of one cup of vegies per loaf.
It’s widely known that snacking habits have increased over the past several years, spiking during the darker days of the pandemic as consumers turned to comfort eating. While the snackification trend continues to dominate, what has changed is the way...
For producers of traditionally indulgent snacks, New Year’s Resolutions raise the perennial challenge – how to keep health-conscious consumers engaged when they are at their most vigilant and discerning. Fortunately, the narratives around ‘guilt’, ‘indulgence’...
New research from Cargill reveals consumers want the best of both worlds – indulgence and health – and they’re willing to pay more for baked goods that deliver on both attributes.
Free from snack producer Fodilicious, broccoli crisps maker Growers Garden, and biscuit manufacturers Aldomak, Border Biscuits and Dean’s of Huntly are among the 13 Scottish businesses to be awarded funding from FDF Scotland’s Reformul8 Challenge Fund.
Mondelēz International has released its 2022 State of Snacking report, which reveals that, for the fourth consecutive year, snacking remains a preference over traditional meals, even though consumers are feeling the crunch of the current economy.
The Black-owned and woman-founded vegan and allergy-friendly producer has officially become a Certified B Corporation, hot on the heels of its partnerships with Eat. Learn. Play., The Birthday Project and #HashtagLunchbag in 2023.
Wahlburgers Pickles is being sued by Grillo’s Pickles for misleading consumers and retailers by touting that its snack pickles do not contain a preservative, when to the contrary, the products actually contain ‘considerable amounts’ of a chemical shelf...
The US Food and Drug Administration (FDA) has approved a 2019 petition by Kellogg’s to increase the fortification levels of the much-needed nutritional supplement in the cereal category, as well as endorsing its use in grain-based bars.
Following the results of a European study that reveals nutrition, health, taste and price lead dietary fibre needs, we explore how consumer perceptions and attitudes are evolving and shaping new product launches.
Changes to acrylamide regulations (European Commission Regulation 2017/2158) are expected to be introduced this year, with tougher directives on BMLs (benchmark levels) and new maximum levels. Here, we bring you the latest on what you can expect in 2023.
Bakery and snack manufacturers are turning to whole grain alternatives, product diversity and supply chain resilience in 2023 to respond to ongoing market uncertainty and consumer consciousness.
Thousands of vegan products, including confectionery, have been launched around the world during ‘Veganuary’ to capitalise on the ever-increasing number of people taking on the pledge.
With high energy costs, increasing ingredient prices and labour shortages continuing into 2023, manufacturers and industry are urging the government to step in and support.
Following more than a decade of R&D, the science-based ingredients provider has unveiled a complete canola protein isolate that contains all nine essential amino acids but is free from major allergens.
Be Better My Friend is a Dutch company set up by chef Marike van Beurden, food scientist Pere Castells and global food strategist Joost Lindeman with a vision to end the bakery sector’s dependency on animal-derived ingredients.
While the culinary world notoriously rejects criticism – think footballer-turned-Michelin-starred-chef Gordon Ramsay and Sunday Times restaurant critic AA Milner – Bertinet is actually using the unique opportunity to challenge the British perception of...
Rob Brice – founder of vegan and allergen-friendly crisp brand Crave – is the winner of the Store Cupboard category of Aldi's Next Big Thing, flighted on Channel 4 last month, which secured him a special buy listing for his Pickled Onion Monster...
The bakery subsidiary of France’s largest grain cooperative, VIVESCIA, has refreshed its far-reaching corporate social responsibility (CSR) strategy, which aligned with the group’s broader sustainable development policy.
The Gift of the Givers Foundation – Africa’s largest disaster response NGO – has received R6m (£285m) worth of food parcels from the PepsiCo Foundation to help the citizens of KwaZulu Natal (KZN) displaced by the devastating floods that occurred in April.
Data from Innova Market Insights shows that launches of products with almonds have increased across the board, driven by the humble nut’s health benefits, taste, texture and versatility. Almond paste too, has seen a resurgence in the bakery category.
Despite the cost-of-living crisis, the fourth generation firm is swallowing as many price increases as possible to avoid passing on hefty rises to its customers.
How is the food industry stacked up for 2023? Will the inflationary environment cripple the sector? Is supply chain back up and running or will we still see shortages? What is trending and what will hit shelves?
Scottish Bakers, Food and Drink Federation Scotland, Scottish Retail Consortium and UKHospitality Scotland are among the 19 industry bodies to have jointly written to Scotland’s Deputy First Minister and Interim Finance Secretary John Swinney MSP, asking...
These consumers still want to purchase indulgent pastries or breads out-of-home or on-the-go, but these days are placing more emphasis on treats that are guilt-free.
The snacking sector has seen an especially strong spike over the past two years, with more consumers turning to snacks as a moment of indulgence, to allay current tensions or to boost their overall health.
