Headlines

The changing taste profile of Frito-Lay snacks

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 while using less sodium.

Clean Food Group uses the bread product waste of Roberts Bakery to produce fats and oils. Image Source: Tim Platt/Getty Images

Bakery waste to be put to use as sustainable oils and fats in new partnership

How can bread waste products be put to good use? In a new partnership between UK-based Clean Food Group and Roberts Bakery, the former will use its fermentation technology to transform the waste products of the latter into oils and fats that can be used...

Improve consumer acceptance by mapping out the time-based in-mouth experience

A snack’s success or failure ultimately depends on what consumers think of it, so it’s essential to understand their response in detail.

KIND embraces ‘AND’ philosophy for snacking innovation to balance health, taste, convenience & sustainability

Health and wellness remain top priorities for snackers, but as peak pandemic continues to recede, indulgence is becoming more important and as such consumers are less willing to sacrifice taste for functional benefit, according to Emily Strobel, VP, growth...

Flavour house banks on neuroscience to unlock the consumers’ relationship with food

Givaudan has partnered with neuroscience company Thimus to gain an indepth understanding of the motivations, culture and emotions that underlie the consumers’ experience.

How newstalgia blends comfort and novelty in the snack category

Consumers still crave familiar flavors and experiences, as they did during the pandemic, but they also are open to new innovations and technologies -- leading to an emerging trend of 'newstalgia,' Kevin Ryan, CEO, Malachite Strategy and Research,...

'Everybody is eating bread … so this was the idea to improve the diet of people [around] the world.'

Limagrain Ingredients is on a mission to bridge the fibre gap with the globally accepted staple: white bread

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...

Fermenti is passionate about creating an innovative plant-based fermented food that is a joy to the palate and a nourishment for the gut. Pic: Growing Medway & Kent

How to bag your share of £1.2m in funding, along with prized collaboration with cutting-edged researchers

Two new funding streams have been made available by Growing Kent & Medway to back UK companies demonstrating standout plant-based innovation.

The changing taste profile of Frito-Lay snacks

Bakery waste to be put to use as sustainable oils and fats in new partnership

Improve consumer acceptance by mapping out the time-based in-mouth experience

KIND embraces ‘AND’ philosophy for snacking innovation to balance health, taste, convenience & sustainability

Flavour house banks on neuroscience to unlock the consumers’ relationship with food

How newstalgia blends comfort and novelty in the snack category

Limagrain Ingredients is on a mission to bridge the fibre gap with the globally accepted staple: white bread

How to bag your share of £1.2m in funding, along with prized collaboration with cutting-edged researchers

The Pudding Compartment secures £100k investment to support expansion

From split pea umami to herbal medicine in food: Which innovations caught our eye at FiE 2023?

NCA gives First Lady a helping hand with Christmas candy at The White House

[Video] Calbee demonstrates its ‘one-stop shop’ snack manufacturing capabilities at PLMA 2023

How the cookie doesn’t crumble: Biobake promises to improve shelf-life and reduce food waste in bakery snacks

Price points, pack sizes are key to winning over consumers in 2024, Circana data finds

Silvery Tweed Cereals inducted onto Countryside Stewardship scheme

Changing menus, focus on sustainable production: COP28 focuses more on food

Bakery company buys former Nestlé factory in Fawdon

The impact the cost-of-living crisis is having on bakers

Tonnes of cocoa in EU warehouses face being destroyed because of red tape regarding new deforestation law

Trendspotting in 2023: Be Kind, help others and have fun this Christmas

Longtime driving force behind Panera, Pret A Manger and Krispy Kreme steps down

Job cuts on the [Christmas] cards at 100-year-old Jacobs Cream Crackers factory

Happy accident: Two Magpies launches a whopping 2kg panettone for Christmas

What is driving growth in bakery?

Elevating the ‘humble’ Scotch Pie onto the world stage

Grupo Bimbo is well on track to meet its global zero carbon emission goal by 2050

Sustainability, lean manufacturing, AI and bridging connections: ABA’s takeaways from iba

Balancing spending with sustainability: How is consumer behaviour changing amid cost-of-living pressures and global warming?

ABA honours champions of the industry on Capitol Hill

‘Same entrepreneurial mindset’: Mexican-inspired snack startup nabs top spot of PepsiCo’s first-ever Juntos Crecemos incubator

Stacy’s wants women entrepreneurs to get a bigger piece of the pie

New kid on the block: Viral streamer partners with Kellogg’s veteran to launch BFY snack company for the digital age

Trendspotting in 2023: Christmas collabs, seasonal sweepstakes and limited edition treats

Counterfeit Fritos, Cheetos and Oreos laced with THC seized

Pringles sets its sights on groundbreaking tech that helps people with sightloss

Kellogg’s, Big G and others get their day in court over alleged egg-fixing scheme

Trendspotting in 2023: Spooktacular snacks

WK Kellogg Co spin-off gets ‘frostie’ reception from shareholders

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