UK government data shows that nearly a third of the UK’s largest businesses have pledged to tackle climate change by eliminating their contribution to carbon emissions by 2050, with several bakery operations standing up to be counted among them.
The collapse of the Black Sea grain could deal re-ignite food price volatility in Europe and plunge food consumers in dependent countries into food shortages, it has been warned.
New research from Brakes’ philanthrophic arm has revealed the stark reality that 70% of parents expect to struggle financially over the summer holidays.
The American Bakers Association (ABA) is partnering with the American Society of Baking (ASB) and Retail Bakers of America (RBA) to give bakers an even stronger voice with US Congress.
In the UK, government scientists have pointed to ‘uncertainties’ surrounding the quality of evidence linking consumption of ultra-processed foods with adverse health outcomes.
Despite high inflation, the majority of consumers are happy to pay more for products with a sustainable backstory. So there’s money to be made from environmental credentials, which makes falling into the greenwashing trap a bigger temptation than ever...
Kellogg UK has pledged to uphold the voluntary Arms Forces Covenant, which decrees that those who serve or who have served in the armed forces should be treated with fairness and respect.
With 61% of UK consumers expressing a lack of trust in the claims many brands use to declare their carbon footprint, producers need to revamp their strategy to stay current in this increasingly pressurised environment, according to a new report released...
Bringing the nutritional treasures of the ancient fruit to the modern table, CarobWay’s sweetener is derived from the whole carob fruit and promotes wellbeing, as well as providing sweetness.
Food makers and retailers have been reworking label phrases to discourage unnecessary food waste. But fresh research suggests their focus may be misplaced.
The free-to-download document from Made Smarter is designed to simplify a complex and fast-evolving topic by demystifying some of the terminology and analysing the latest research.
Our FREE Healthy Beverage Innovation interactive broadcast - featuring expert insights from Dole, Asahi, Remedy and many more - takes place on Wednesday, July 5.
While food security, health and sustainability continue to shape the food landscape, consumers are still demanding a sensory experience, which means there is a growing need for expanded protein choices that can be incorporated into bakery and snacks....
As CPG food and beverages companies grow brand penetration, they are met with a consumer who is increasingly savvy in finding the best purchase for their dollar, requiring e-commerce teams to rethink how to attract new customers and keep the ones they...
From porridge that will undoubtedly grow hairs on your chest to the Lorne sausage, Arbroath smokie, Aberdeen rowie and skirlie, the Scots certainly know how to put together a good bourie to break the morning fast. Kellogg’s is now asking the nation to...
Lesley Cameron - lauded for her ‘blend of strategic engagement, commercial acumen and marketing savvy’ - will step into the leadership role from 4 September.
As the impacts of climate change become increasingly apparent, more US consumers are questioning the effectiveness of carbon off-set programs, Richard Cope, senior trends consultant at Mintel Consulting, told FoodNavigator-USA.
In partnership with Food Standards Scotland (FSS), Food and Drink Federation (FDF) Scotland has developed the Healthier Bakery Fund, which provides funding of up to £5,000 to support health reformulation of sweet and savoury bakery products. But to be...
Sustainability and future-proofing the food system
Creating a more sustainable food system is a massive undertaking that not only requires a contribution from everyone but will require everyone to work together – often through pre-competitive collaboration and public-private partnerships focused on innovation,...
The Craft Bakers Association’s Business Day 2023 - held in London on 14 June - was hailed a ‘resounding’ success, with nearly 200 delegates in attendance, 15 exhibitors and a host of industry speakers sharing their insights.
A survey by the Craft Bakers Association (CBA) provides valuable insight in understanding bakery shoppers, what gets them across the threshold, what concerns them and ‘the issues that might help us understand a little bit more about what we, as an industry,...
Plans by the UK government to ban buy-one-get-one-free (BOGOF) deals on foods high in fat, salt and sugar (HFSS) has been pushed back to 2025. Prime Minister Rishi Sunak stressed the importance of consumer choice during a time of rising food prices. But...
As CPG companies look to boost efficiencies during an economically challenging year, organizations like Bumble Bee Seafood are beginning to revamp their e-commerce strategy with a keen focus on return on investment (ROI) while also looking to streamline...
The UK speciality flour producer has launched a Baker in Training Development Scheme to encourage more people to turn their passion for home baking into a successful career - and wants to hear from bakeries keen in providing work experience.
Most countries are yet to realise the full potential of including food systems in their climate action plans, according to a new report calling for food and agriculture to be at the heart of discussions.
In the highly competitive, complex landscape manufacturers are now in, product acceptance is more than ever about the emotions a product generates, FoodNavigator hears.
The Scottish Government has outlined a new approach to turn research into successful products, encourage more businesses to innovate and improve productivity.
The breakfast cereal giant has joined forces with one of the largest chocolate manufacturers in the world to launch Kellogg’s Hershey’s Chocos on the Indian market.
Research by pastry and dough manufacturer BakeAway has revealed that Britain is a nation of bakers - with almost a third deeming themselves ‘experts’ - but there remains a marked lack of interest in taking it up as a profession.
Soaring energy and ingredient prices, the cost of living crisis, labour shortages and the UK Government’s HFSS regulations - the craft bakery sector has been bombarded with one challenge after another. However, Karen Dear, recently appointed CEO of the...
Cash strapped British consumers are switching away from products which have been downsized by manufacturers in favour of buying products in bulk which offer better value for money.
Leatherhead Food Research advises food producers - including those in the bakery and snacks sectors - to act now to assess the potential impact of the European Commission’s proposed Green Claims Directive on their products.
Snac International’s annual Legislative Summit - taking place on 6-7 June in Washington, DC - will address pressing key policy issues that are shaping the snack food industry.
While some fear AI spells the end of humanity, others are optimistic the technology will optimise food production and achieve ‘what has previously not been possible’.
As brands seek cultural fluency to develop products for different demographics, Kellogg’s presentation during the Sweets & Snacks Expo explored the various nuances of the multicultural and generational differences of the American snack consumer, specifically...
FoodNavigator-USA sat down with Jillian Semaan, VP, sustainability in Ketchum’s food, agriculture and ingredient division, during the Vegan Women Summit in New York City to discuss how food and beverage brands can cultivate an authentic ESG and DEI strategy...
BeyondSKU - a New York-based accelerator for consumer-packaged goods (CPGs) - has issued a callout for F&B startups to apply for the next programme in in September.
The snacks sector continues to make a massive impact on the US economy, employing 395,000 workers in direct and allied sectors, generating $15 billion in wages and contributing $11 billion in tax revenue.
The first-ever joint Frito-Lay x Quaker US Summer Snack Index shines a light on the snacking supernova and the evolving consumer preferences and habits that will enhance summer experiences.
As food prices remain stubbornly high year-over-year, consumers are becoming more sophisticated in how they manage their grocery budgets – allowing them to expand their definition of value beyond the historic combination of price, quantity and quality,...
There’s a big opportunity for the food and beverage industry to launch products and ingredients formulated help meet the specific nutritional requirements of older consumers and help them stay healthier for longer, the recent FoodNavigator Positive Nutrition...
Labour leader Sir Keir Starmer has ruled out imposing a tax on HFSS (high in fat, sugar and salt) foods, but promises to ban the advertising of ‘harmful’ junk food and sugary snacks to children if his party is elected to power.
With more than a third of snackers citing ‘the excitement of flavour’ as the reason to indulge, the flavour experts at T. Hasegawa - one of the world’s top 10 flavour houses - get to grips with what both the better-for-you (BFY) and indulgent-minded consumer...
New research suggests food wastage – much of which comes from people simply not eating what they buy – is a bigger problem than previously thought, which if cut in half would help remove around one-quarter of total greenhouse gas emissions from the global...
Far from a negative, these unsettling times are offering snack producers a rare opportunity, with research proving Americans want more from their snacks.
How are attitudes changing towards tackling obesity? And could new technological developments help mitigate the epidemic? Oxford biologist Sir Charles Godfray, the keynote speaker at this year’s City Food and Drink Lecture at the Guildhall, London, weighs...
