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Should bread be tarnished with the derogatory UPF brush?

Ultra processed foods (UPFs) are a hot topic, especially on Capitol Hill, which is following the popular stance that they are typically low in nutritional quality, more prevalent in low income societies and associated with a slightly higher mortality risk. How is this impacting the bakery industry?

PepsiCo India is looking to produce heart-healthier Lay's for the local population. Pic: GettyImages/ugurhan

PepsiCo India eyes a healthier, more sustainable potato chip

PepsiCo India has initiated trials to replace the contentious palm oil used to produce Lay’s – the country’s biggest selling potato chip brand.

From smart trolleys to facial recognition trolleys: How is AI disrupting food retail? GettyImages/Kirillm

Seven ways artificial intelligence is shaking up food retail

Artificial intelligence is unlocking innovation in the retail sector, powering everything from smart trolleys to facial recognition checkouts.

Reorg tops FDA’s priorities ahead of presidential election, followed by raft of ‘nutrition’ issues, including ultra-processed food, dietary supplement oversight

Finalizing FDA’s massive reorganization to create a unified Human Foods Program under one leader is the “number one” priority ahead of the November presidential election, which could impact the agency’s focus if a new administration wins office, agency...

NPD Trendsetting: Nutri-Grain is looking for a head of Hanger Management, Finsbury gets cosy with Stranger Things and Junkless honors teachers

Wilde Brands and Doughlicious The London Dough Co have successfully secured funding for even more growth. Pic: Wilde Brands and Doughlicious

Latest growth funding underscores the growth of Wilde Brands and Doughlicious

Strategic investments by US firm KarpReilly and Netherlands-based Triple B has accentuated the incredible momentum of the BFY alt. chip and cookie dough producers.

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Dan Dye has announced his retirement. Pic: Ardent Mills

What legacy will Ardent Mills CEO Dan Dye leave behind?

White bread is getting a nutritional makeover by a team of Welsh scientists. Pic: GettyImages/sakai000

How Welsh scientists aim to boost white bread’s nutritional value

The EIT Food Accelerator Network (FAN) program has announced its next cohort of innovative startups. Pic: GettyImages

EIT Food Accelerator: Fava bean ‘chocolate’, encapsulated sweetness, designer fats and oils and an AI farming companion poised to disrupt the food industry

Pic: GettyImages/Carkhe/Boden Skynprint/SANALRENK/Yevhenii Dubinko

Navigating the US ingredient bans: Strategies for bakers to ensure smooth interstate trading

NPD Trendspotting: There’s a new bread on the UK block; Oreo’s turns sour and Bfree highlights Coeliac Awareness Month

Should bread be tarnished with the derogatory UPF brush?

PepsiCo India eyes a healthier, more sustainable potato chip

Seven ways artificial intelligence is shaking up food retail

Reorg tops FDA’s priorities ahead of presidential election, followed by raft of ‘nutrition’ issues, including ultra-processed food, dietary supplement oversight

NPD Trendsetting: Nutri-Grain is looking for a head of Hanger Management, Finsbury gets cosy with Stranger Things and Junkless honors teachers

Latest growth funding underscores the growth of Wilde Brands and Doughlicious

Prebiotics: What are they, what are the different types, and what is their future?

‘Every decision during production is made with our planet in mind’

Kelp seaweed: Is this the next 'superfood' trend?

India Focus: HFSS marketing to children, rice fortification traceability, OZiva's glutathione fizzy drink and more feature in our round-up

Rabobank cools global milk price recovery projections

Novel test could pave way for personalized nutrition in obese children

Beyond the jingle: How brands are reaching consumers with authenticity and quality

From carrot fibre to plant-based kefir: How 3 start-ups are targeting a healthier gut

What legacy will Ardent Mills CEO Dan Dye leave behind?

How Welsh scientists aim to boost white bread’s nutritional value

AI watch: The latest on artificial intelligence in food

Mondelēz is hungry for snacks innovation: What’s its VC arm looking for?

NPD Trendspotting: There’s a new bread on the UK block; Oreo’s turns sour and Bfree highlights Coeliac Awareness Month

The smartification of the snackification trend

[VIDEO] With an eye on being the fastest growing category in the food industry: How ABA walked the talk in Arizona

News snacks: Bridor’s latest bolt-on expands its bakery culture, Lance calls for Little League Coach nominations and Gingsters gets a new lead

UK millers warn of rising bread prices

NPD: Popcorn Kitchen gets a peanut butter makeover, Sara Lee goes angelic and McVitie’s launches The Great Biscuit Break Bonanza

EIT Food Accelerator: Fava bean ‘chocolate’, encapsulated sweetness, designer fats and oils and an AI farming companion poised to disrupt the food industry

Navigating the US ingredient bans: Strategies for bakers to ensure smooth interstate trading

RegAg and bakery: A match made in heaven?

RegAg is no longer just a buzzword: But how can the bakery sector to get involved?

‘We believe some of the greatest solutions to the climate crisis lie beneath our feet’

Is it possible for the bakery sector to reach net zero?

Daniel Servitje steps down as CEO of Grupo Bimbo

Levelling the playing field: Kellogg’s feels the brunt of social media to remove chemicals from its kiddies’ cereals sold in the US

Lay’s angles up to score with Lionel Messi

How PepsiCo is sequestering the water from its potato chips to combat the water crisis, and other interesting innovations

NPD: Ginsters gives the sausage roll a twist, Mrs Crimble’s gluten-free goes extra indulgent and Jason Momoa asks if you’re ready for adventure?

Ad campaign gone wrong: ‘Divine’ potato chip commercial sparks anger in Italy

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