Southern Recipe Small Batch is capitalizing on the growing appeal of BBQ; three iconic brands have come together to bring the savory nuances of cheese and chilli to smoky meat snacks; and Fresh Direct has turned a potential negative into a delicious product.
Matthews Cotwold Flour has joined an impressive list of farming and food organisations to throw their might behind Six Inches of Soil, which is challenging the status quo of a ‘broken’ food system.
A study by the Environmental Working Group (EWG) has brought a lesser-known chemical into the spotlight – used by the agricultural industry to optimise yield and harvest – but it comes with a warning.
The launch of a range of AI-developed breads in flavors that invoke the feelings associated with love prompted an deeper search to find out what impact artificial intelligence is having on the bakery sector.
Six-year-old Rind Snacks has made its first acquisition, designed to evolve it from a dried fruit brand into a vertically integrated healthy snack platform.
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...
The 25th edition of Sirha Europain was a roaring success, with attendance up 27% (32,000 visitors) and the return of international buyers (17% came from abroad) attracted by the show’s focus on French bakery and snacking (or bakery catering). Much was...
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.
As well as celebrating making real bread by hand, the Real Bread Campaign is using this year’s event to inspire people to bring out the neglected breadmaker from the back of the cupboard.
While the global franchise company’s 18-brand portfolio – including cookie cake delivery service Great American Cookies and handmade pretzel QSR Pretzelmaker – is deeply rooted in charitable initiatives both locally and nationally, the Foundation was...
A greater focus on the health of the planet is placing emphasis on the baker’s responsibility in where, what and the way in which they source ingredients, along with the processes they adopt and, most importantly, their creation’s health halo. While bread...
If you believe you have a groundbreaking answer that solves a global challenge – either as an established startup or at the start of your journey – EIT Food is inviting you to apply for one of its 2024 entrepreneurship programs.
Enzymedica has made its debut in the functional foods category with Fiber+ Cookies; Puratos’ latest innovation is a living sourdough made with regeneratively farmed flour from UK-based Wildfarmed and Cheerios is reminding people to take care of their...
Conceived in an orchard and launched in the throes of the pandemic, the fast-growing startup is reverberating with both the business world and the consumer’s imagination: winning awards, securing funding and broadening its footprint in the UK. There’s...
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.
For some time now, ‘healthier’ snacking has tended to play on that core message – health – and focused on added protein, were packaged and promoted as gym products, when in fact, snacking can be a treat and healthy at the same time. It needs to be fun.
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...
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.
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...
While the typical addition of iron salts or iron powder to breads sold in the UK can cause organoleptic challenges, UK scientists say they have so far not seen alterations in colour, taste or functionality in wheat genetically modified (GM) to contain...
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...
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.
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?
As we enter the festive countdown, our craving for something sweet reaches fever pitch. But why do we splurge on sweet treats, especially at this time of the year?
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.
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.
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.
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...
A report by Obesity Health Alliance and Food Active has revealed that some supermarkets in England are showing ‘a blatant disregard’ for government regulations and are still placing HFSS products (high in fat, salt or sugar) in prominent locations.
Kraft (now Kraft Heinz), Kellogg (now Kellanova), General Mills and Nestle will each receive between $12.83m and $810k in damages after a Chicago federal jury found they were overcharged for egg products.
PepsiCo is reducing the sodium content in Lay’s Classic Potato Chips by 15% but aims to maintain – and even ramp up – the taste by using natural seasonings, potato varieties and playing around with the shapes and sizes of salt crystals to optimise flavour...
Givaudan has partnered with neuroscience company Thimus to gain an indepth understanding of the motivations, culture and emotions that underlie the consumers’ experience.
Today, the majority of European adults do not meet the recommended daily intake of dietary fibre. Worse still, more than half of the population largely overestimate their intake of dietary fibre, even though a consumer observatory run by the ingredient...
Proceeds from the Kind x Little Words Project Live Kind bracelet bundle go to FoodCorps; 10p from the sale of every Pukka Christmas Dinner pie goes to the Trussell Trust; Christmas pud is still on the menu for the majority of Brits; the Cookie Shot ‘glass’...