In the short-term, JollyGut aims to simplify and personalise the shopping experience for consumers both in-store and online. In the long-term, CMO Dmitry Dubovik says the start-up is setting its sights further afield: “We want to become an Amazon for...
The National Skills Academy for Food & Drink (NSAFD) is working with large manufacturers to create an apprenticeship levy transfer scheme for smaller craft bakers to access apprenticeship training for free.
US dairy and non-dairy concentrate supplier Butter Buds has launched a range of Cheese Buds 32X Cheddar that add a real cheesy punch to a wide range of applications, including snacks, meal kits, sauces and seasonings.
Seattle supplement brand Big Bold Health has announced the harvest of the first certified organic crop of Himalayan Tartary buckwheat, a food and supplement raw material the company has under development.
Pringles turns up the heat, the Great British Porridge Co. adds much-needed cheer to Christmas, Ginger Bakers allows coeliacs to celebrate and Frank Dale ensures this year’s [muted] party still dazzles.
Research revealing how the starch structure of potato flakes impacts oil uptake during deep frying could enable snack makers to slash the fat content of Pringles-style potato chips by up to a third, say the authors of a new study.
For decades fat has been the dieter’s demon. But new analysis suggests that younger consumers are shedding their fear of fat – a shift that opens ‘huge new opportunities’ for product developers across multiple categories.
China protein bar ffit8 recorded its biggest sales yet in October, raking in RMB20m (US$3m) for its protein bars, just months after launching, thanks to considerable success on social media and e-commerce.
After one of the most turbulent and unpredictable years in modern history, focus will undoubtedly be on the impact that COVID-19 has had on consumer attitude and how new behaviours will evolve in a new year of hopeful recover.
Mike Schmidt, sales director at Paradise Fruits by Jahncke, the global supplier of naturally healthy and delicious food ingredients, explains why fruit inclusions can help appeal to producers looking to meet a rising demand for healthier snacks.