The National Food & Drink Training (NFDT) - Scottish Bakers' training arm - has partnered with the UK retailer to run apprenticeship training in its from-scratch bakeries instore.
IRCA – a portfolio company of private equity firm Advent International – has signed a definitive agreement to procure the Sweet Ingredients Portfolio of the Dublin-headquartered global provider of taste and nutrition solutions for the food, beverage and...
Scottish Bakers has ‘tentatively welcomed’ the Governments’ Energy Bills Discount Scheme for businesses due to roll out on 1 April, but said it is concerned it ‘could still spell disaster for many small businesses’.
Wahlburgers Pickles is being sued by Grillo’s Pickles for misleading consumers and retailers by touting that its snack pickles do not contain a preservative, when to the contrary, the products actually contain ‘considerable amounts’ of a chemical shelf...
The UK government has unveiled its new Energy Bills Discount Scheme – which does not provide support for businesses with energy costs below the wholesale price threshold – which Real Bread Campaign coordinator Chris Young said likely see many microbakeries...
The US Food and Drug Administration (FDA) has approved a 2019 petition by Kellogg’s to increase the fortification levels of the much-needed nutritional supplement in the cereal category, as well as endorsing its use in grain-based bars.
Younger consumers in APAC are increasingly seeking out food and beverage products that offer a combination of ‘contradictory’ flavours, according to experts in the region.
UK snacks newcomer Raw Bake Station is rebranding as D*mn Good to ‘connect with consumers on a much deeper level’. “We’re encouraging consumers to embrace their inner demons and free themselves from their fears,” says founder and CEO Evie Waxman.
Europastry has placed its confidence in four bakery-related fledgelings that it believes are touting revolutionary projects that will change the bakery sector.
Be it a feasible game plan or just a pipedream, the African Development Bank Group (AfDB) is determined to make good on its pledge to eradicate hunger in Africa by 2030 by mobilising political support ahead of the African Food Summit.
Following the results of a European study that reveals nutrition, health, taste and price lead dietary fibre needs, we explore how consumer perceptions and attitudes are evolving and shaping new product launches.
With growing calls for high protein and alternative options – and as manufacturers tackle traditional manufacturing challenges – the industry’s eyes are on whether 2023 will be the year protein cements itself as a seismic influence in bakery and snacks.
FDA is raising the maximum amount of vitamin D3 that can be added to breakfast cereal and expanding the range of products that can be fortified with the vitamin in response to a petition filed by Kellogg more than three years ago.
Changes to acrylamide regulations (European Commission Regulation 2017/2158) are expected to be introduced this year, with tougher directives on BMLs (benchmark levels) and new maximum levels. Here, we bring you the latest on what you can expect in 2023.
Bakery and snack manufacturers are turning to whole grain alternatives, product diversity and supply chain resilience in 2023 to respond to ongoing market uncertainty and consumer consciousness.
Thousands of vegan products, including confectionery, have been launched around the world during ‘Veganuary’ to capitalise on the ever-increasing number of people taking on the pledge.
With high energy costs, increasing ingredient prices and labour shortages continuing into 2023, manufacturers and industry are urging the government to step in and support.
William Reed, the publisher of ConfectioneryNews and BakeryandSnacks, has announced it has bought Retail Week and World Retail Congress, to complement its fast-growing business in digital content, insight, events and exhibitions.
With new European Union (EU) packaging rules on the horizon, the bakery and snacks sectors are gearing up to address packaging requirements and waste management policies that better reflect market and environmental needs.
Mondelēz International has announced it has entered into definitive agreements to sell its developed-market gum business in the United States, Canada and Europe to Italian-Dutch company, and European rival, Perfetti Van Melle Group for $1.350bn.
While the plant-based meat category has experienced a recent slowdown in growth, demand for plant-based versions of traditional comfort foods is increasing, says cauliflower crust pizza pioneer CAULIPOWER, which has thus far weathered the inflationary...
Data from FMCG Gurus confirms what we all know – that consumer snacking has seen an increase over the past two years, especially as many turned toward food as a means of comfort during the dark days of the pandemic.
Following more than a decade of R&D, the science-based ingredients provider has unveiled a complete canola protein isolate that contains all nine essential amino acids but is free from major allergens.
The National Confectioners Association (NCA) has issued a statement on the findings of a consumer report released in the United States that claims to have found dangerous amounts of heavy metals (lead and cadmium) in chocolate from popular brands including...
Be Better My Friend is a Dutch company set up by chef Marike van Beurden, food scientist Pere Castells and global food strategist Joost Lindeman with a vision to end the bakery sector’s dependency on animal-derived ingredients.
Not only do consumers perceive fermentation as providing positive health benefits, but they are also happy to pay up to 75% more to receive those benefits, according to consumer research.
DouxMatok, AgroSingularity, Ajinomatrix and Sacha Inchi are the four startups that have been selected to participate in the next Baking the Future programme, the FoodTech acceleration programme undertaken by Cereal, Europastry’s Innovation Centre.
France’s best-loved loaf – the long, crusty baguette – has been added to UNESCO’s Intangible Cultural Heritage list, joining other breads like Malta’s Il-Ftira and the Middle Eastern flatbread (lavash, katyrma, jupka or yufka) made by communities in Azerbaijan,...
Toast Ale wants to ‘rescue’ 1bn slices of surplus bread from waste streams. The company has secured fresh investor backing and is planning to collaborate with Heineken as it works toward this ‘earthshot goal’.
Climate change, space exploration and educating kids on healthy eating choices are the themes for the 2023 editions of the prestigious Coupe du Monde da la Pâtisserie, French Bakery Cup and Bocuse d'Or, taking place at Sirha Lyon January.
An oversubscribed Series A3 funding round – led by Peebles and Honey Bunches of Oats maker Post Holdings – will enable revolutionary snack brand PeaTos to ramp up its mission in challenging Frito-Lay for a piece of the salty snack category.
There is "room for the improvement" of design, analysis and reporting of nutrition studies, researchers have concluded following a meta-epidemiological analysis of more than 2,000 studies.
In part two of our gallery of highlights from FoodNavigator-USA's recent trip to Israel, we profile startups exploring everything from upcycled yeast proteins and carob to antimicrobial proteins. Best viewed on a laptop!
Johan Sanders, president of the Federation of European Manufacturers and Suppliers of Ingredients to the Bakery, Confectionery and Patisserie Industries is a believer that being one market will help the industry through its current quagmire of challenges.
Campbell Soup Co. is pushing through a fourth round of “very targeted” price increases – the largest in more than a year – to offset core inflation, which continues to rise and reached its highest point in more than year, executives revealed during the...
In 2021, ingredient supplier BENEO launched its protein strategy. The company discusses how it is investing in innovation and capabilities to expand in plant-based, with the launch of its first semi-finished product and plans for a new fava processing...
While the culinary world notoriously rejects criticism – think footballer-turned-Michelin-starred-chef Gordon Ramsay and Sunday Times restaurant critic AA Milner – Bertinet is actually using the unique opportunity to challenge the British perception of...
Date labels are often cited as a food waste driver. But to appreciate the relevance of a review of the rules on date marking it is necessary to go back to the beginning of the debate about the current requirements, suggests Katia Merten-Lentz of Food...
As new research demonstrates the widespread nature of micronutrient deficiencies in pre-school children and women globally, nutrition experts warn the surging cost of living could mean things are about to get worse.
PepsiCo Frito-Lay’s US Snack Index reveals the crunch factor is the most demanded component of the perfect snack this holiday season, while Gen Z and Millennials are gearing up to get experimenting in the kitchen with Lay’s.
Rob Brice – founder of vegan and allergen-friendly crisp brand Crave – is the winner of the Store Cupboard category of Aldi's Next Big Thing, flighted on Channel 4 last month, which secured him a special buy listing for his Pickled Onion Monster...
