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).
The International Association of Plant Bakeries (AIBI) is hosting its 36th biennial Congress in Manchester with a program focused on a comprehensive view of the baking industry – now and in the future.
Bread is one of the biggest casualties of the supermarket price war, as retailers keep dropping its price to rock bottom levels in a bid to entice shoppers, according to Gordon Polson, Federation of Bakers’ (FoB’s) director.
New quality criteria for wheat futures, Record profits for Carr’s Milling Industries, 2014/15 the second successive year of global grain surpluses, FAO increases wheat production forecast
By Shane Starling at FI-Asia in Jakarta, Indonesia
From tea yoghurt to coffee fruit energy, portable water enhancement to Milo’s brand expansions, Mintel shared category-busting innovation at Food Ingredients-Asia in Jakarta, Indonesia, this week.
UK barley shows low nitrogen levels but wheat quality remains a concern, crop damage has hit UK winter oilseed rape, Bill & Melinda Gates inject $14.5m into sorghum research, and Australia research investment to benefit crop productivity and profits.
Dispatches from Euro Fed Lipid Congress, Montpellier
With a growing pressure to reduce fats in baking scientists look at novel means of structuring fats and cite waxes oleogels and emulsions as potential alternatives, but this will depend on the market.
Wheat supplies have hit record levels across the globe, but for France and some other European markets quality concerns are emerging, warns an analyst.
‘Thins’ have taken off in the US and Canada with bread, bagel and even tortilla varieties offering less calories for the health-conscious consumer, and it’s an area that holds great promise for Europe, says Mintel.
Manufacturers of baked goods are reaching a point where calls to cut salts, fats and sugars in products are becoming detrimental to the quality of their products, a bakery manager has said.
Genius Foods, the UK’s leading gluten-free food producer, made a big investment into its summer campaign after being asked to be an official provider of the Glasgow 2014 Commonwealth Games.
Packaged bread innovation has been complicated by a consumer backlash on additives and carbohydrates, but manufacturers can still generate interest with healthy, artisan ingredients, says Mintel.
INCPEN (The Industry Council for research on Packaging & the Environment) is expanding its Fresher for Longer campaign in conjunction with WRAP (Waste and Resources Action Programme) and Kent Waste Partnership among others.
In the first of a series of podcasts called ‘lunch time bites’, FoodProductionDaily catches up with Laura Croisdale, environmental officer, Encore Packaging Solutions, to talk about her Three Peaks Challenge for Marie Curie Cancer Care.
Snacks and confectionery have truly blurred from a product perspective and retail slant, says the president of the National Confectioners Association (NCA).
