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Lasting change comes through building solutions with and for local communities, which is why EIT Food has put co-creation at the heart of the Ample Program. Pic: GettyImages

EIT Food gets massive funding boost to improve food security in Europe

The world’s largest agrifood community is among the raft of recipients to receive grants from the Citi Foundation’s first-ever Global Innovation Challenge - a new model to identify philanthropic support to community organisations that are developing innovative solutions to overcome the social and economic challenges facing low-income communities.

More than 70% of the consumers polled believe extending the product’s shelf life is the answer to combat food waste. Pic: GettyImages

Avoidable bread waste leaves consumers with a stale taste

A recent study by Kerry reveals 98% of consumers polled are actively trying to minimise food waste by switching to brands or products that offer better shelf life.

Paid for and content provided by Angel Yeast – Yeast and Baking Ingredients

Fresh is best: How fermentation efficiency can improve shelf life

Optimising shelf life is a challenge for industrial bakers. How can bread-making processes delay ageing and maintain the appearance and texture of fresh bread?

To address the issues of food safety and access to safe nutrition in Kenyan schools, a collaborative partnership approach was established to develop a ready-to-drink cereal-based Super Porridge. Pic: Ingredion

Ingredion, DSM and Tetra Pak club forces to deliver ‘super porridge’ to 2.4 million malnourished schoolkids in Kenya

The public-private partnership is the first of its kind in Africa, bringing together the three F&B giants with Kenya’s Government and other partners to make life better for millions of the country’s emaciated children with a ready-to-drink ‘super...

The École Nationale Supérieure de Pâtisserie is considered the benchmark of excellence in the training of pastry, chocolate, confectionery, ice cream and baking. Pic: ENSP

Alain Ducasse’s École Nationale Supérieure de Pâtisserie becomes the world’s largest campus dedicated to the pastry arts

The École Nationale Supérieure de Pâtisserie (ENSP) - a world-renowned institution in the arts of pastry and ice cream located in Yssingeaux in the Haute-Loire region, France - has opened a new campus extension to cater for the growing demand for pastry...

Mondelēz completes sale of gum business to Perfetti Van Melle Group

Mondelēz International has announced it has completed the sale of its developed-market gum business in the United States, Canada and Europe, excluding Portugal, to Perfetti Van Melle Group.

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South Africa has been labelled the worst place to be gluten- or lactose-free. Pic: GettyImages

The high price of dietary intolerance

Grupo Bimbo is looking for standout startups producing better-for-you, artisanal cookies and energy bars for kids. Pic: GettyImages

Grupo Bimbo issues call out to collaborate with ‘fledgling’ creations already causing a stir

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EIT Food gets massive funding boost to improve food security in Europe

Avoidable bread waste leaves consumers with a stale taste

Fresh is best: How fermentation efficiency can improve shelf life

Ingredion, DSM and Tetra Pak club forces to deliver ‘super porridge’ to 2.4 million malnourished schoolkids in Kenya

Alain Ducasse’s École Nationale Supérieure de Pâtisserie becomes the world’s largest campus dedicated to the pastry arts

Mondelēz completes sale of gum business to Perfetti Van Melle Group

NPD Trend Tracker: From plant-based steak to Children in Need jam

Poria cocos mushroom extract shows promise as natural sleep aid

Data tracking: Use of AI and modern tech speeding up healthy ageing research – Milken panel

Introducing the FoodNavigator-USA digital summit: Futureproofing the Food System Nov. 14-16

England looks to change ‘alcohol-free’ definition

Start-up developing AI driven ingredients secures £3m investment

Smuckers continues to ‘sharpen focus’ with the divestiture of Sahale Snacks

Food producers take controlled environment agriculture to space

Joydays launches low-sugar snacks, believes ‘life’s sweeter without the spikes’

Pringles helps gamers go from n00b to GOAT with game-changing Pringles can

Grupo Bimbo issues call out to collaborate with ‘fledgling’ creations already causing a stir

Bimbo’s BGR spreads the love with donation of 2.8m slices of bread to those in need

Snax-Sational Brands proudly supports the Ryan Seacrest Foundation in dispending music therapy

Mad about better-for-you bread

The high price of dietary intolerance

50/50 loaf is the ‘holy grain’ for converting white bread lovers

Grupo Bimbo recognised as one of the World’s Best Companies by Time magazine

Trendspotting in 2023: A feast of plant-based options, from mousses to pizzas and protein bars

SAI releases definition of and framework for regenerative agriculture

Action on Salt denunciates UK government for failing consumers

PODCAST: Three industry titans launch ‘revolutionary’ $312m growth equity fund to scale up radical better-for-you startups

‘Every child should experience the joy of a birthday party’

Invent, invest and amplify: The inaugural class of innovators leading the charge with Mondelēz’s tech-forward engagement programme

Free-to-attend webinar on the impact of reformulation: health hazard or brand boost?

One-of-a-kind sweet-’n-salty art exhibition celebrates Kellogg’s HFSS-compliant achievements

Canada Bread price-fixing: a cautionary tale of how unethical business conduct can erode consumer confidence

PepsiCo returns to Indonesia with $200m investment four years after ending 30-year JV

From a women-owned VC to frozen dough: General Mills’ makes substantial investments to support the next wave of innovations

Kellogg’s Eggo punches brunch up a notch with its latest boozy innovation

The sugary cereal debate: Action on Sugar calls for ban of child-friendly packaging; health minister brands plain wrapping ‘a step too far’

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