Indian entrepreneur Falu Shah is determined to donate one million school lunches to a child in need in India by the end of 2021 through Howdah. And given the snack’s eclectic range inspired by Indian street food and made from centuries-old family recipes...
Seebo is the artificial intelligence (AI) platform used by producers like General Mills, Nestlé, PepsiCo and Mondelēz to predict and prevent food waste on the factory floor.
Not long after probiotics became the big buzzword, prebiotics became a thing. More recently, postbiotics have begun circulating – and are now slated to be the next mega trend.
Anticipating a rising demand for cheesecake, bakery solutions experts Zeelandia and FrieslandCampina have joined forces to craft a sustainable creation based on whey protein that they claim is a good contender to the iconic New York version.
2020 was without a doubt one of the most challenging years in UK history. Not only did the food industry have to contend with the pandemic, but also the complexities involved with the UK withdrawing from the European Union.
The Food Marketing Experts has started 2021 on a high, scooping up the title of Best Food Photography & Marketing Firm. But what does this really mean for its clients and what can this Cambridgeshire full service agency can bring to the table for...
In time for National Chip And Dip Day on 23 March, Nature’s Eats – a brand of Texas Star Nut & Food Company – is launching Nutchos, all-natural grain free chips made from almonds.
Stryve is certainly disrupting the $5bn US meat snack category with biltong – one of the only differentiated products the category has seen in decades. It is also set to shake up the market even further by going public and getting the healthier snacking...
By now, the coronavirus’ impact on consumer needs is evident, with both consumers and retailers prioritising a safe and transparent food system. But how has the rush to meet the overwhelming shift to ecommerce and food delivery affected packaging demands...
The online subscription platform was founded with the aim to highlight up-and-coming snack startups to allow consumers to discover unique treats that might not have as yet found their way onto the shelves of retail outlets like Whole Foods.
Research by Cargill has found that at least six in 10 consumers claim to check ingredient lists to avoid certain ingredients, while more than half are influenced by the story behind the brand. And while convenience has cropped up as a leading influence...
EverGrain is revolutionising the use of spent barley saved over from the brewing process: creating ingredients that not only add functional and processing benefits to snacks and baked products, but also tick the sustainability box through its circularity...
NoCOé is the first cracker brand of its kind to limits its carbon impact by design and sets the bar for other brands to strive towards a 100% carbon neutral status.
Most Americans are still not familiar with glyphosate, but once they were made aware of it, 93% expressed concern about the presence of the toxin in their breakfast foods – giving One Degree Organic Foods impetus to champion its mission to educate consumers...
Today’s consumers want more than just convenience, freshness and great taste and texture from their food. They’re looking for better-for-you options that can help them take a proactive approach to their health.
Consumers’ attitudes, priorities and behaviours are shifting significantly, thanks to the coronavirus, providing unique prospects for forward-looking bakery and snack producers to bring a suite of trailblazing new products to market.
Bunge Loders Croklaan (BLC) has launched the Where Life Grows campaign – aimed at building a sustainable shea supply chain in West Africa and more, importantly, to empower the women involved in collecting the nuts – to celebrate the inauguration of its...
Chris Hook, Free From director of Warburtons, says the demand for free from is clearly here to stay, but the expectations of anyone following a gluten-free diet – whether for medical reasons or just a lifestyle choice – remain demanding … and so they...
Consumer Eyes’ Ron Rentel says ecommerce is here to stay – even post-COVID – hence the launch of a series of live streaming trade experiences by the Chinese technology conglomerate to bring buyers and sellers safely together to meet in real time.
The ongoing coronavirus pandemic has reshaped virtually every aspect of American’s lives, including what, when and how we eat, according to research from the flavor, ingredient and color company Flavorchem, which found our emotions are influencing our...
Cargill has reported it has made significant progress in achieving sustainable impact on land use, climate, water, farmer prosperity and human rights in the run up to the UN’s 2030 target.
The Craft Bakers Association (CBA) – which represents approximately 500 bakery businesses in England, Wales and Northern Ireland – reports the sector has become very dynamic on the back of the coronavirus outbreak.
BakeryandSnacks has enlisted Chris Hook, business director of Warburtons Gluten Free, on its on its Editorial Advisory Board, which will enable the site to maintain its position at the coalface of news, regulations, new product development and technological...
Consumers’ shopping and eating habits have shifted, particularly as the world moves through the pandemic, pressurising brands to pivot strategies to keep up with the demands and challenges.
The US flour miller and ingredients provider has been deemed part of the nation’s critical infrastructure in providing food and has a crisis team that kicked into gear to cope with the pandemic to ensure that product continues to appear on grocery shelves.
Turmeric, pumpkin seeds and probiotics will be the new ingredient kids on the block – especially during these uncertain times when focus is on health and snacking has become more prevalent than ever – according to Cargill’s research to find out consumer...
Determined not to let the ongoing COVID-19 crisis shelve plans, BakeryandSnacks virtually hosted the debate on snackification, originally scheduled to take place on stage at The Ingredients Show in Birmingham, UK.
The International Artisan Bakery Expo (IABE) is set to open the doors for its second annual event on March 31, 2020 at the Las Vegas Convention Centre, US.
Cargill has invested $6.4m to expand its North American Pilot Development Centre in Savage, Minneapolis, to assist bakery customers increase their speed-to-market with new products.
FrieslandCampina Ingredients Food & Beverages identified three major trends in its first annual Trend Report published earlier this year that could assist bakers turn tomorrow’s consumer demands into market propositions.
Coeliac disease affects about one in 100 people in the UK – of which half a million are still undiagnosed – giving gluten free producers an extensive, and loyal customer base. And it’s growing.
The PepsiCo Foundation’s signature nutrition operation Food for Good has worked with food banks and other hunger-fighting organizations to deliver more 100 million servings of nutritious food to children in need since its inception a decade ago.
From better-for-you to permissible indulgence, snack SKUs have ballooned in recent years. The Colorado investment firm tells BakeryandSnacks what makes a brand worthy of investment.
FEDIMA and AMFEP are hosting a series of webinars that delve into the safe guidelines for workers in the baking industry who are exposed to dust from flour and enzymes.
The baking and confectionery supplier will sponsor the Baking Expo’s first ‘Artisan Marketplace,’ where guests can taste and learn about sourdough breads and time-tested techniques in a European-style café setting. BakeryandSnacks chats to Puratos USA...
An innovative two-year project to identify ways to improve the nutritional qualities and shelf life of baked goods with sprouted grains and pasteurization has been awarded a £650k ($790k) grant by Innovate UK.
Sebastian Emig, director general of the European Snacks Association, outlines the upcoming Snackex – held every second year – that congregates the entire value savory snacks chain in one place.
The rush to the so-called ‘shining new kid on the block’ – as Marcia Mogelonsky, director of Insight at Mintel Food and Drink terms it – has ignited like a wildfire and everyone is talking about it. But will it make vogue status?
Archer Daniels Midland Company (ADM) has introduced two organic flours to its complementary range of organic and grain-based products, to enable customers meet increasing consumer demand for clean label products.
Aligned with the exploding growth in China’s bakery sector, Bakery China has grown from relatively small beginnings in 1997 to an enormous trade event occupying more than 200,000m2 of the Shanghai New International Expo Center in China.
A new study claims refined grains are not associated with the chronic diseases usually attributed to them and even states current whole grain consumption recommendations is inadvertently causing consumers to overlook crucial nutrients.
Globally, brand licensing strategies continue to drive retail growth year-over-year for today’s top brands, with 2018’s standouts including Kellogg’s and Funko. We chat to Amanda Cioletti, content director of License Global, about how this collaboration...
Cargill has developed a range of plant-based lecithins that assist bread producers formulate clean label and allergen-free production without compromising on functionality.
The CEO and co-founder of the mission-driven food startup that makes flour and snacks from the grains used to brew beer has issued a challenge to companies like PepsiCo’s Frito-Lay to share their resources to tackling the dire global plastic crisis.
The PepsiCo Foundation is collaborating with humanitarian organization CARE to tackle gender inequality in the agriculture sector with an $18.2m investment in She Feeds the World.
Plant-based and free-from were identified as two of the top trends that influenced the industry in 2018, according to research by The International Food & Drink Event (IFE).
