The UK Food Standards Agency Chief Scientist Robin May says urgent progress is needed on a unified eco-labelling system so that the food system can be set on a path to sustainability.
The Hershey Company’s DEI (diversity, equity and inclusion) agenda has been acknowledge in a survey by Forbes magazine, which has ranked it #1 on its list of the ‘World's Top Female Friendly Companies’, spearheading a roster of 300 honourees.
The Twinkies and Ding Dongs maker posted better-than-expected results for the third quarter, with higher volume, a favourable product mix, pricing and productivity and a higher volume offsetting rising inflation.
PepsiCo is helping its Quaker Oats farmers in the UK adopt regenerative agriculture practices through a tie-up with global farming organization LEAF. FoodNavigator hears more about the programme and how PepsiCo is transforming the impact of its supply...
Consumers are happy to pay a premium to get what they want – whether that’s health benefits, sustainability, locality or convenience – evident of the outstanding product launches that made the grade for NielsenIQ BASES’ 2021 Breakthrough Innovation Report.
The American Bakers Association (ABA) has shared an overview of the COVID-19 Testing Emergency Temporary Standard (ETS) that requires employers – including bakers – to comply with safety and health standards promulgated the US’s Occupational Safety and...
The Malaysian palm oil industry has highlighted artificial intelligence (AI) and satellite imaging as crucial technologies to be integrated into the sector to aid sustainability and secure the industry’s future.
Israeli start-up Torr Foodtech is replacing sugar binders with mechanical pressure and ultrasonic energy to ‘weld’ natural ingredients together in snacks.
While the rest of the UK enjoyed the summer, ambient cake and dessert manufacturer BBF Limited (BBF) were gearing up and preparing around 150 million mince pies for the upcoming festivities.
Made For Drink rolls out a proudly English crisp range for Christmas; Bridor meshes brioche with puff pastry; Nellie’s gets cracking with a fuss-free Free Range French Toast Mix; and Perdue releases limited edition Thanksdippings to go with its seasonal...
Australian flatbread specialist firm Diego’s has noticed a significant uptick in consumer demand for lower carb and gluten-free products, which the firm is taking to heart in its reformulation and new product development efforts.
The PepsiCo Frito-Lay North America brand has teamed up with former Cowboys quarterback turned National Football League (NFL) commentator Tony Romo to give one die-hard fan the opportunity to experience the game like never before.
COVID; surges and higher costs of raw materials, packaging and freight; economy-wide bottlenecks and shortages; acute shortages in labour; and a workers' strike at its US cereal plants are expected to dent the breakfast cereal giant’s annual profit.
Popcornopolis, Munchy Seeds and Bagrry’s are shaking up the snacking space with new packaging; Miss Nang Treats, Cheryl’s Cookies and think! gear up for the holiday season; Union Foods take ice cream to the next level; and Betty Crocker invites fans to...
Virginia-based Nutriati – which has developed a patented process yielding highly functional pulse proteins and flours with potential to unlock new opportunities in plant-based meat, dairy, gluten-free bakery and snacks – has struck a five-year global...
The American Bakers Association (ABA) was one of the key industry players to provide testimony to the US House of Representatives Agriculture Committee regarding the challenges the bakery sector now faces, thanks to the COVID pandemic.
The Japanese snack giant has warned of a price rise next year, thanks to a poor potato harvest, a sharp increase in production costs raw material and logistics costs, and a weight reduction of some of its signature snacks.
The global bakery café chain has become the fast-casual restaurant to commit to becoming climate positive – not just neutral – by 2050, challenging industry peers to follow suit.
Research commissioned by Atura Proteins reveals the majority of UK brand owners and producers surveyed are ‘most likely’ to plough their NPD budget into investigating the plant-based space next year.
Texture-modified, antioxidant-rich, plant-based snacks are a useful nutrition support to benefit healthy ageing via the elevation of antioxidant ability and alteration of gut microbiota, according to new research.
Scientists at Cargill have developed a highly soluble rice flour that can replace maltodextrin in a range of applications and offer a clean label alternative to formulators.
Unite said engineers at Weetabix’s Northhamptonshire plants are doubling their efforts to express their dissatisfaction over the company’s fire and rehire tactics.
